Coffee Ganache

wtorek, 11 lutego 2014

Coffee Ganache

Time: 15 mins


  • 2 tablespoons powdered instant espresso
  • 1/4 cup boiling water
  • 1 1/2 cups heavy cream
  • 2 tablespoons light corn syrup
  • 2 2/3 cups finely chopped dark chocolate


  • 1 Stir together the instant espresso and boiling water until smooth. Set aside.
  • 2 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.
  • 3 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.

0 komentarze :

Prześlij komentarz