COFFEE GANACHE (FOR FILLING CHOCOLATES)
Chocolates - Week 5, June 8th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. This is a recipe for ganache used to fill a chocolate bonbon. The ganache can also be used for truffles, or simply a topping for icecreams and...
Provided by Jordan Michelle Falco
Categories Chocolate
Number Of Ingredients 7
Steps:
- 1. Combine the heavy cream and coffee in a sauce pan. Bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
- 2. Strain the coffee out of the cream using premoistened cheese cloth. Wring the coffee in the cheese cloth to ensure maximum extraction.
- 3. Return the cream to its origional weight by adding milk.
- 4. Add the glucose syrup to the flavored ceam mixture. Bring to a boil.
- 5. Remove from heat, add the coffee liquor.
- 6. Pour the hot coffe/cream mixture over the chocolate and the butter. Let sit for at least two minutes before stirring. If the chocolate does not melt entirely, place over a double boiler, stirring constantly untill the ganache is smooth and no lumps remain.
COFFEE GANACHE
Make and share this Coffee Ganache recipe from Food.com.
Provided by SLColman
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Stir together the instant espresso and boiling water until smooth. Set aside.
- Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
- Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.
Nutrition Facts : Calories 1044.8, Fat 105.5, SaturatedFat 65.4, Cholesterol 163, Sodium 83.8, Carbohydrate 50.4, Fiber 19.5, Sugar 5.1, Protein 17.8
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