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Coffee ganache · GialloZafferano.com

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  Speaker 1: Coffee gan ash is a smooth, rich French pastry cream
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  Speaker 1: with an intense coffee and dark chocolate flavor. You use
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  Speaker 1: it to fill cakes, topeck layers, glazed cupcakes, or spoon
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  Speaker 1: over simple desserts. With only a few ingredients and a
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  Speaker 1: short preparation, you obtain a glossy, velvety cream that sets
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  Speaker 1: in the refrigerator and keeps its coffee aroma. For about
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  Speaker 1: five hundred grams of coffee g and ash, you need
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  Speaker 1: five minutes of preparation, twenty minutes of cooking, plus forty
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  Speaker 1: five to sixty minutes of resting time in the refrigerator.
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  Speaker 1: Ingredients you use two hundred fifty grams of dark chocolate chips,
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  Speaker 1: two hundred fifty grams of fresh liquid cream, and five
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  Speaker 1: grams which is one tablespoon of powdered coffee, the kind
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  Speaker 1: from Moca pot. You start the preparation by pouring the
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  Speaker 1: fresh liquid cream into a small saucepan. You add the
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  Speaker 1: powdered coffee to the cream. You place the saucepan on
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  Speaker 1: the stove and steering continuously, you bring the mixture to
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  Speaker 1: a boil. While the cream heats up, you place the
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  Speaker 1: dark chocolate chips in a heatproof bowl. As soon as
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  Speaker 1: the coffee cream reaches a boil, you remove the saucepan
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  Speaker 1: from the heat. You immediately pour the boiling coffee cream
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  Speaker 1: over the dark chocolate in the bowl. You gently steer
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  Speaker 1: the mixture. You continue to steer until the chocolate melts
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  Speaker 1: completely and you obtain a smooth, even ganash without lamps
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  Speaker 1: if needed. You keep steering for a few minutes so
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  Speaker 1: that all the chocolate melts and blends with the coffee cream.
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  Speaker 1: When the ganash is smooth, you let it cool slightly
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  Speaker 1: at room temperature. You then cover the ball with plastic rap,
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  Speaker 1: placing the wrap directly in contact with the surface of
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  Speaker 1: the ganash so that no skin forms. You place the
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  Speaker 1: covered ball in the refrigerator. You let the ganash cool
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  Speaker 1: and set completely for at least forty five to sixty minutes.
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  Speaker 1: During this time, the ganash chickens and becomes creamy and
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  Speaker 1: easy to pipe. After the resting time, you take the
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  Speaker 1: ball out of the refrigerator. You remove the plastic wrap.
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  Speaker 1: You transfer the coffee ganash into a piping bag if
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  Speaker 1: you wish to decorate desserts, or you leave it in
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  Speaker 1: the bowl if you prefer to serve it with a spoon.
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  Speaker 1: You now use the coffee ganash to decorate cakes, filled pastries,
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  Speaker 1: or garnish or favorite desserts. You can also serve it
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  Speaker 1: plain in a small bowl and enjoy it by the spoonful.
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  Speaker 1: You store any leftover ganash in the refrigerator well covered,
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  Speaker 1: for two to three days. If you use chocolate with
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  Speaker 1: a higher coca percentage, you add more cream than indicated
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  Speaker 1: so that the texture stays smooth and not too firm.
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  Speaker 1: If you prefer a whipped ganash, you whip the completely
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  Speaker 1: cool ganash with electric beaters, placing its bowl inside a
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  Speaker 1: larger bowl filled with ice and water until it becomes
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  Speaker 1: lighter and airier. With these steps, you obtain a coffee
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  Speaker 1: ganash that is glossy, creamy, and intensely flavored, ready to
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  Speaker 1: enrich and transform many different desserts.