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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
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.