For the ganache;
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1/2 cup Chobani ® Whole Milk Plain Greek Yogurt
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4 cups white chocolate chips
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1/2 cup heavy cream
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1 tsp peppermint extract
For the bark;
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3 cups semisweet chocolate chips
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3 cups white chocolate chips
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1/2 tsp peppermint extract
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1/2 cup chopped peppermint candy pieces
To make the ganache;
1
Place a pot of hot water on the stove. Bring to a simmer. This will be used as a double boiler.
2
Place white chocolate and heavy cream in a metal bowl that will fit on top of the simmering pot of water. Make sure that the water does not touch the bottom of the bowl.
3
Stir mixture with a whisk occasionally until chocolate and heavy cream are melted together. Remove the bowl from the heat and allow to cool for 3 minutes.
4
Slowly add in yogurt and extract and whisk until smooth. Set aside and cool to room temperature.
To make the bark;
1
Line a half sheet pan (approximately 18″x13″) with parchment paper.
2
Place the semisweet chocolate in a bowl that will fit on top of the pot without letting the water touch the bottom of bowl. Add more water if needed. Using a rubber spatula, stir occasionally until chocolate is completely melted.
3
Remove from heat and spread chocolate evenly on parchment-lined sheet pan. Place pan in refrigerator and allow to harden.
4
Meanwhile, place white chocolate in a clean bowl that will fit on top of pot. Using a rubber spatula, stir occasionally until chocolate is completely melted.
5
Remove from heat and let cool for 5 minutes, occasionally stirring with a rubber spatula. Add extract to white chocolate and stir to combine.
6
Remove pan with semisweet chocolate from refrigerator and spread white chocolate on top evenly. Return to fridge to harden.
To assemble;
1
Once both layers of chocolate are hardened and ganache is at room temperature, spread the ganache evenly over bark. Sprinkle peppermint pieces over ganache and place bark in freezer to set for at least 30 minutes.
2
Cut or break into desired size pieces. Store in freezer.
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Recipe provided by Chobani®