Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth. Liquors and extracts are also added but is optional. Butter gives it a shiny look and smooth texture.
The recipe requires minimum ingredients and very less time. Maximum 10 minutes. This Chocolate Ganache can be stored in the freezer and can be used as a frosting for cakes, pastries etc. Normally it is prepared using dark chocolate, but I have added Instant Coffee for extra flavor. But this is optional . If you don’t like coffee, don’t use it.
Serving: 1 1/2 Cup
Time: 10 minutes
- 150 Grams Dark Chocolate( I used dark chocolate with 45% cocoa )
- 2/3 Cup (156 milliliters) of Heavy Whipping Cream
- 2 Tablespoons of unsalted butter
- Coffee mixture( 1 tablespoon instant coffee+2 teaspoons of warm water)
- 2-3 drops of Vanilla essence(Optional)
Cut the chocolate into small pieces and place them in a heat proof bowl.
Heat cream and butter in microwave for around 3 minutes or until it boils up.
Remove and pour in chocolate.
Let it stand for 5 minutes.
Mix with spoon to make a smooth ganache.
Don’t worry if it is very runny, eventually it will thicken up once cooled down.
After it is cooled down completely, store it in the ziplock bag in the freezer.
Whenever required to use, remove from freezer and wait till it comes to room temperature. Then you can use this Chocolate & Coffee Ganache as icing for any kind of cake.