Coffee ganache

Method3 steps

1. 1

   Step 1: Pour the heavy cream (250 g) into a small saucepan, add the ground coffee (5 g) used for a moka pot and bring to a boil while stirring continuously.

   Uses 250 g heavy cream · 5 g ground coffee

2. 2

   Step 2: Put the dark chocolate chips (250 g) in a heatproof bowl. Pour the hot coffee cream over them and stir gently until all the chocolate is melted and the ganache is smooth.

   Uses 250 g dark chocolate chips · 250 g cream heated to a boil with 5 g ground coffee

3. 3

   Step 3: Let the ganache cool slightly, cover directly on its surface and refrigerate for 45–60 minutes until completely chilled. Transfer to a piping bag to decorate desserts, or spoon into bowls to serve.

   Chill ganache · 60 minUses dark chocolate fully melted into the hot coffee cream