Coffee Chocolate Ganache Recipe
250 g Dark chocolate (64% minimum)
260 g Double cream
3 g Nescafe gold (smooth)
1
Melt dark chocolate in a Bain-Marie, set aside to cool down a bit
2
Boil your double cream with coffee powder and pour immediately on the chocolate in 3 steps (make sure you stir constantly with a spatula to avoid burning the chocolate)
3
Use immediately if you're filling up tartlets or covering profiteroles 😉
Ingredients
250 g Dark chocolate (64% minimum)
260 g Double cream
3 g Nescafe gold (smooth)
Directions
1
Melt dark chocolate in a Bain-Marie, set aside to cool down a bit
2
Boil your double cream with coffee powder and pour immediately on the chocolate in 3 steps (make sure you stir constantly with a spatula to avoid burning the chocolate)
3
Use immediately if you're filling up tartlets or covering profiteroles 😉
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