coffee ganache (for filling chocolates)
(1 rating)
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 other desserts.
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(1 rating)
Ingredients For coffee ganache (for filling chocolates)
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6 ozheavy cream
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1/2 ozdark roast coffee beans, coarsely ground
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milk (as needed)
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2 ozglucose syrup
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1 1/2 ozcoffee liqueur
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1 1/2 ozsoftened butter
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14 ozdark chocolate
How To Make coffee ganache (for filling chocolates)
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1Combine the heavy cream and coffee in a sauce pan. Bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
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2Strain the coffee out of the cream using premoistened cheese cloth. Wring the coffee in the cheese cloth to ensure maximum extraction.
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3Return the cream to its origional weight by adding milk.
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4Add the glucose syrup to the flavored ceam mixture. Bring to a boil.
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5Remove from heat, add the coffee liquor.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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