Friday, April 27, 2012

Chocolate Mocha Ganache

This ganache is by far my family's favorite topping on cakes, cupcakes & ice cream.  It's a chocolate & coffee lover's dream!



Chocolate Mocha Ganache

  • 1 cup Girardelli 60% Cocoa chocolate
  • 1/2 cup + 2 Tbsp. heavy cream
  • 2 tsp. instant coffee granules
  1. Place chocolate pieces in a medium bowl.
  2. Melt chocolate in the microwave for 30 seconds on high.  Stir. Continue to melt in the microwas at 10 secnd intervals, stirring between each, just until chocolate is glossy with small pea-sized pieces.  Chocolate will continue to melt as it is stirred. (warmed cream will melt any remaining pieces)
  3. Heat heavy cream in mocrowave for 45 seconds on medium high
  4. Once warmedi mmediately pour cream over chocolate and stir until completely mixed and glossy.
  5. Allow ganache to cool before pouring over cakes as a glaze.  Ganache will become thicker as it is allowed to cool. (can also be whipped or piped as it cools & thickens)

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