Coffee Ganache Recipes

COFFEE GANACHE (FOR FILLING CHOCOLATES)

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

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.