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 other desserts.
prep time
cook time
method
---
yield
Ingredients
- 6 ounces heavy cream
- 1/2 ounce dark roast coffee beans, coarsely ground
- - milk (as needed)
- 2 ounces glucose syrup
- 1 1/2 ounces coffee liqueur
- 1 1/2 ounces softened butter
- 14 ounces dark chocolate
How To Make coffee ganache (for filling chocolates)
-
Step 1Combine the heavy cream and coffee in a sauce pan. Bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
-
Step 2Strain the coffee out of the cream using premoistened cheese cloth. Wring the coffee in the cheese cloth to ensure maximum extraction.
-
Step 3Return the cream to its origional weight by adding milk.
-
Step 4Add the glucose syrup to the flavored ceam mixture. Bring to a boil.
-
Step 5Remove from heat, add the coffee liquor.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes