Yields 1 ½ cups
INGREDIENTS:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tsp. coffee extract
1 tsp. Madagascar vanilla extract double fold
1 tablespoons cognac or brandy (optional)
DIRECTIONS:
Ganache: Place the chopped chocolate in a medium-sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur. Bron: Beannilla
Amanda Conradie’s photo.
!!!Coffee Ganache:
INGREDIENTS
YIELDS3 cups
2 tablespoons powdered instant espresso
1⁄4cup boiling water
1 1⁄2cups heavy cream
2 tablespoons light corn syrup
2 2⁄3cups finely chopped dark chocolate
DIRECTIONS
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.
Source: Beanilla
Posted Amanda Conradie
