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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Casey Whitb
[email protected]This ganache is the perfect way to dress up a simple dessert. It's also great on its own as a snack.
Lazar Mitev
[email protected]I would recommend this recipe to anyone who loves chocolate and espresso. It's a delicious and easy-to-make treat.
Scott Paul Steele
[email protected]This ganache is a bit tricky to make, but it's worth the effort. It's the perfect topping for a special occasion dessert.
Ramadhin Kurmi
[email protected]I followed the recipe exactly and my ganache turned out perfectly. I'm not sure why some people are having problems with it.
michael Daniel
[email protected]This ganache was a bit too runny for my taste. I would recommend simmering it for a few minutes longer next time.
Mwalim Mwalim
[email protected]I found this ganache to be a bit too thick. I would recommend adding more cream next time.
Ronald Ford
[email protected]This ganache is a bit too sweet for my taste. I would recommend using less sugar next time.
Carrie Armold
[email protected]I'm not a big fan of espresso, but I loved this ganache. The espresso flavor was subtle and it didn't overpower the chocolate.
Alim Gul
[email protected]This ganache is so rich and creamy. It's the perfect treat for a special occasion.
Raj Dhillon
[email protected]I love the way the espresso flavor comes through in this ganache. It's the perfect balance of sweet and bitter.
Ayanda Ayo
[email protected]This ganache is the perfect topping for a chocolate tart or cake. It's also great on its own as a dessert.
Mutinta Mulongoti
[email protected]This ganache is so easy to make and it's always a hit. I love to use it to top ice cream or chocolate mousse.
Bilalkhan Khan
[email protected]I made this ganache for a chocolate cake and it was delicious! The ganache was light and fluffy, and the espresso flavor was subtle but noticeable.
Rabin Gautam
[email protected]This ganache is amazing! I used it to fill chocolate tarts and it was perfect. The ganache was rich and creamy, and the espresso flavor was just right.
Hk Shakil
[email protected]I've made this ganache several times now and it's always a hit. It's so easy to make and it's always delicious. I love the way the espresso flavor comes through.
Kashif Hussain
[email protected]This espresso-infused whipped chocolate ganache was a delightful treat! The combination of espresso and chocolate was perfect, and the ganache was light and fluffy. I served it over fresh berries and it was a big hit with my guests.