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Iced coffee ganache

updated

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Ingredients for 1 servings:

  • 100 g dark chocolate (50% cocoa)
  • 80 ml cream
  • 1 tbsp, heaped coffee powder (Nescafé frappé)

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 57 minutes

for filling cookies, cakes, chocolates or tarts

Chop the chocolate into small pieces and place it in a bowl. Bring the cream to a boil briefly, remove from the heat, and stir in the coffee powder. Immediately pour the cream mixture over the chocolate. Wait 2 minutes and stir the mixture with a spoon until smooth. Place the bowl in the refrigerator for about 45 minutes. Stir the mixture briefly with a spoon or a hand mixer. The mixture is now ready to use for the filling.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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