Chocolate & Coffee make such an amazing combo. Both are loved to bits and are absolutely yummylicious. Today I share my chocolate coffee Ganache/frosting recipe. Easy and tasty so give it a try.
SO, let's get straight to the recipe-
for silky ganache;
2 cups ( 500 ml) heavy cream
1/3 cup ( 80 gram) runny honey
1-2 tablespoons instant espresso powder, optional
14 oz. (400 gram) dark chocolate ( 66% ) chopped
2/3 cup ( 150 gram) unsalted butter, diced
Direction for silky ganache;
Prepare the ganache the day before;
Place the coarsely chopped chocolate and diced butter in a medium bowl and set aside.
In a saucepan, combine cream, honey, and espresso powder.
Bring to a boil over medium-high heat.
Pour the cream over the chocolate and butter.
Immediately stir with a whisk until smooth and shiny.
The chocolate will often settle, so scrape the bottom and sides of the bowl with a silicone spatula to make sure there are no lumps.
Cover the bowl with plastic wrap. Allow the ganache to sit at room temperature ( not in the fridge) at least 6-8 hours but preferably overnight until it reaches a spreadable consistency.
This gives you a beautiful and shiny ganache that is perfect for piping gorgeous cupcakes.
For best results, you can strain the ganache and it’s beautifully smooth as silk.
If you try this recipe don’t forget to share your experience with me.