Easter Eggs With Peppermint Ganache

• 4 oz milk chocolate, chopped
• 2 tbsp heavy cream
• 1/4 tsp peppermint extract
• 7 oz semi-sweet chocolate, chopped
• None None Unsweetened cocoa powder, to dust

1. For the peppermint ganache, place milk chocolate and cream in a microwaveable bowl. Microwave on high for 30 seconds-1 min, until smooth. Stir in peppermint extract. Set aside to cool.
2. Place semi-sweet chocolate in a microwaveable bowl. Microwave on high for 1 min, stirring after 30 seconds, until smooth. Set aside to cool.
3. Spoon 1 tsp of semi-sweet chocolate into each egg of two 6-egg (1 tablespoon-capacity) Easter egg molds. Using back of spoon, spread chocolate up sides of molds to coat and create outer shells, adding more chocolate if necessary. Place in freezer for 5 mins or until firm.
4. Divide ganache among each shell. Place in freezer for 5 mins or until firm. Spread remaining semi-sweet chocolate over tops to enclose filling. Place in freezer for 10 mins or until firm. Unmold eggs. Dust with cocoa and serve.

milk chocolate, heavy cream, peppermint, semisweet chocolate, cocoa powder

Taken from recipes-plus.com/api/v2.0/recipes/22252 (may not work)