Dessert & Baked Goods » Coffee Ganache
Coffee and chocolate are together again and it's just a good as your remember. Delphin Gomes demonstrates the key techniques required to elevate your standard ganache to confectionary bliss with tips on when to add you key ingredients and the importance of continuously stirring. The end result is a java-laced ganache you'll want to put on everything.
Ingredients
- 1 cup creme fraiche
- ½ cup sugar
- 1 tsp coffee extract (may substitute espresso)
- ½ lb milk chocolate, finely chopped
- 9 tbsp butter, room temperature
How-to
- Bring the créme fraiche, sugar and coffee extract to a boil
- Pour mixture over the chocolate and whisk to combine
- Add the creamed butter and mix to combine
- Let the ganache rest at room temperature for an hour or put ganache in a bowl and place in an ice bath, stirring constantly until ganache reaches spreadable, pipeable consistency
- Use to frost, fill sweet treats, or roll into balls (when thickened) for chocolate truffles. Ganache can be kept refrigerated in an air-tight container for a couple of weeks.
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