ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE
Provided by Dan Langan
Categories dessert
Time 25m
Yield 6 1/2 cups (enough to fill and frost an 8-inch cake)
Number Of Ingredients 5
Steps:
- Place your chopped chocolate into the bowl of your stand mixer.
- Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
- Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
- Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
- Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.
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Oshaq Siyal
[email protected]This ganache was delicious! I used it to fill chocolate cupcakes, and they were a huge hit. The ganache was rich and creamy, and the espresso flavor added a nice depth of flavor.
luis
[email protected]I was looking for a simple ganache recipe, and this one fit the bill. It was easy to make and turned out great. I will definitely be using this recipe again.
Bandali Aisha
[email protected]This ganache is amazing! I've made it several times now, and it's always a hit. It's so rich and chocolatey, and the espresso flavor is the perfect touch.
Kendra Jonnell
[email protected]I followed the recipe exactly, but my ganache turned out grainy. I'm not sure what went wrong.
Cookie cream Cookie
[email protected]This ganache was a bit too sweet for my taste, but I think that's just a personal preference. The texture was perfect, though, and it was very easy to make.
Hamza Mushtaq
[email protected]I love the combination of coffee and chocolate, so I knew I would enjoy this ganache. It did not disappoint! It was rich, decadent, and incredibly easy to make.
Janet Mensah
[email protected]This was the perfect topping for my chocolate cake! The espresso flavor added a depth of flavor that really took the cake to the next level.
Kathryn Phillips Dahlberg
[email protected]I'm not a coffee drinker, but I still loved this ganache! The chocolate flavor was rich and intense, and the whipped texture was like a cloud. I will definitely be making this again.
Nazimom Haddad
[email protected]This espresso-infused chocolate ganache was a delightful surprise! The combination of coffee and chocolate was rich and decadent, and the whipped texture made it light and airy. I served it with fresh berries, and it was the perfect ending to a speci