Milk Chocolate Minty Popsicles

Instructions:

1. De-stem and roughly chop mint leaves, set aside. In small pot bring heavy whipping cream and unsalted butter to a heavy steam, near boil. Add chopped mint leaves and cover for 30 minutes.
2. Chop milk chocolate by hand into small, finely-chopped pieces, no larger than an average size chocolate chip. Place chopped chocolate and unsalted butter into food processor or metal bowl.
3. Strain mint leaves out of cream using a fine mesh strainer. Clean out small pot to make sure no mint leaves are left. Place strained cream/honey mixture back in pot.
4. Bring cream/honey mixture to a heavy steam, NOT a boil. It is very important for the cream to be hot enough to melt your chocolate chunks and butter, but no so hot that you cause the ganache to break and cause separation.
5. Once cream reaches heavy steam, remove from heat and pour over chopped chocolate and butter.
6. Pulse with food processor or whisk mixture until all the chocolate and butter are melted out and a good emulsification occurs. Finished ganache should look smooth and velvety and be only slightly warm to the touch. If butter separation occurs, simply place ganache in the fridge for a minute or two and continue blending until smooth and velvety.
7. Pour finished ganache to desired height in silicone ice tray. Place wooden dowels or Popsicle sticks into center of each compartment. The ganache mixture should be thick enough for the sticks to stand on their own.  
8. Place into freezer.
9. Once Popsicles are fully frozen, pop out and enjoy!