Coffee Ganache (for filling chocolates)
Jordan Michelle Falco
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 other desserts.
- 6 oz
- heavy cream
- 1/2 oz
- dark roast coffee beans, coarsely ground
- milk (as needed)
- 2 oz
- glucose syrup
- 1 1/2 oz
- coffee liqueur
- 1 1/2 oz
- softened butter
- 14 oz
- dark chocolate
How to Make Coffee Ganache (for filling chocolates)
- 1Combine the heavy cream and coffee in a sauce pan. Bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
- 2Strain the coffee out of the cream using premoistened cheese cloth. Wring the coffee in the cheese cloth to ensure maximum extraction.
- 3Return the cream to its origional weight by adding milk.
- 4Add the glucose syrup to the flavored ceam mixture. Bring to a boil.
- 5Remove from heat, add the coffee liquor.
- 6Pour 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.