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Chocolate Espresso Whipped Ganache
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | teaspoon | Espresso Powder |
Espresso Powder
Espresso powder - pronounced 'e-SPRESS-oh POW-der' is a concentrated form of dark roast coffee that's been ground, brewed, dried, and then finely ground again into a very fine powder.
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It's not just regular coffee |
|
| 3 | tablespoons | Water » hot |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
|
| 16 | ounces | Bittersweet Chocolate » finely chopped |
Bittersweet Chocolate
Bittersweet Chocolate - pronounced 'BIT-er-sweet CHAW-kuh-lit' is a type of dark chocolate that typically contains a higher percentage of cocoa solids and less sugar compared to semi-sweet or milk chocolate.
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This results in a |
|
| 2 | cups | Heavy Cream |
Heavy Cream
Heavy Cream - pronounced 'HEV-ee kreem', also known as heavy whipping cream, is a thick, rich cream with a high fat content of about 36% or more. This high fat content allows it
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 2 Hours | 2 hours 15 minutes |
Directions:
1. In a small bowl or cup, mix 1 teaspoon of espresso powder with 3 tablespoons of hot water. Stir until the espresso powder is completely dissolved. Set aside.
2. Place the chopped chocolate in a heatproof bowl. Set aside.
3. Pour 2 cups of heavy cream into a small saucepan.
4. Heat the cream on medium heat until it starts to gently boil. Watch carefully to avoid burning the cream.
5. Once the cream reaches a boil, pour it over the chopped chocolate in the bowl.
6. Add the dissolved espresso mixture. Let the mixture sit for about 1 minute without stirring. This allows the hot cream to begin melting the chocolate.
7. After allowing it to sit, gently stir the mixture with a whisk or a spatula until it becomes smooth and homogenous.
8. The chocolate should be completely melted, and the mixture should have a glossy appearance.
9. Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the ganache to prevent a skin from forming.
10. Chill in the refrigerator for about 2 hours, or until the ganache is firm enough to whip.
11. Once chilled and firm, take the ganache out of the fridge. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the ganache on medium speed until it becomes light and fluffy. This should take about 5 minutes. Be careful not to overwhip, as it can become grainy.
12. Your Chocolate Espresso Whipped Ganache is now ready to be used. It can be piped onto cakes, swirled on top of cupcakes, or even used as a filling for pastries.
Submitted by Claire M. | May 25th, 2024 See all of Claire M.'s Recipes.
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Tested and True
When boiling rice, stir a little olive oil or cooking oil into the water. This simple hack prevents the grains from clumping and sticking together, making sure each grain of rice remains separate and fluffy. It's a small step but it makes a big difference.
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| @Claire M. | May 25th, 2024 |
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Making this Chocolate Espresso Whipped Ganache is a great way to add a special touch to desserts. Enjoy your creation, and remember, the key to a perfect ganache is patience. I gave it a 5 |