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Use the end of a wooden spoon or a small measuring spoon to create indentions in each bowl. Dust the measuring spoon with powdered sugar if it sticks at all.
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Chill the mints until firm, about 1 hour.
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Place chocolate chips in a heat-proof bowl or large measuring cup.
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Bring heaving whipping cream just to a simmer and then pour over the top of the chocolate chips. Stir once or twice and then let sit for 2 minutes.
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Continue stirring until the chocolate is fully melted and incorporated.
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Transfer the ganache to a ziploc bag and let it set for 30 minutes or so until it has thickened up – think yogurt consistency. You can speed up this process by placing it in the refrigerator but keep an eye on it or it will get very firm.
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Cut the corner off of the bag and pipe the ganache into the center of each mint.
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Chill for about an hour, or until the ganache has set up.
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Store in refrigerator.