Chocolate & Coffee make such an amazing combo. Both are loved to bits and are absolutely yummylicious. Today I share my chocolate coffee Ganache/frosting recipe. Easy and tasty so give it a try.
SO, let's get straight to the recipe-
CHOCO-COFFEE GANACHE
Author: Aaisha
Ingredients
for silky ganache;
2 cups ( 500 ml) heavy cream
1/3 cup ( 80 gram) runny honey
1-2 tablespoons instant espresso powder, optional
14 oz. (400 gram) dark chocolate ( 66% ) chopped
2/3 cup ( 150 gram) unsalted butter, diced
Direction for silky ganache;
Prepare the ganache the day before;
Place the coarsely chopped chocolate and diced butter in a medium bowl and set aside.
In a saucepan, combine cream, honey, and espresso powder.
Bring to a boil over medium-high heat.
Pour the cream over the chocolate and butter.
Immediately stir with a whisk until smooth and shiny.
The chocolate will often settle, so scrape the bottom and sides of the bowl with a silicone spatula to make sure there are no lumps.
Cover the bowl with plastic wrap. Allow the ganache to sit at room temperature ( not in the fridge) at least 6-8 hours but preferably overnight until it reaches a spreadable consistency.
This gives you a beautiful and shiny ganache that is perfect for piping gorgeous cupcakes.
Recipe Notes-
For best results, you can strain the ganache and it’s beautifully smooth as silk.
If you try this recipe don’t forget to share your experience with me.
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