Chocolate and coffee ganache cream
Votes: 2
Time: 10 min.
The easiest and most foolproof way to decorate a cake is to cover it with ganache—a French cream made from chocolate and cream. A spoonful of instant coffee will give it a subtle coffee flavor. Ganache is so versatile that it can be used to glaze sponge cakes, muffins, and fruit, as a filling for cakes and pastries, to make chocolate candies, and even spread on bread in place of chocolate spread. Simply put, every home cook should have this recipe in their arsenal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g dark chocolate chips
- 0.5 cups heavy cream
- 1 teaspoon dry instant coffee
We recommend
Recipe:
Melt the chocolate with the cream and coffee in a double boiler. Stir occasionally until smooth.
Exit: 1/2 cup
Recipes with similar ingredients: dark chocolate, cream, coffee
Categories:
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