Coffee ganache
A white chocolate and coffee ganache that is whipped until it can be piped.
Ingredients
- 250 ml double cream
- 2 tsp (about 4 g) instant coffee
- 200 g white chocolate
Method
- Break the white chocolate into small pieces and put it in a bowl.
- Heat the cream and coffee in a small pan, stirring, until small bubbles form at the edges but it is not boiling.
- Pour the hot cream over the chocolate, leave for 1 minute, then stir until smooth and glossy.
- Let the ganache cool to room temperature, cover the surface with cling film and chill for at least 6 hours.
- Whip the cold ganache with an electric whisk until it is pale and fluffy.
- Spoon it into a piping bag and pipe it onto cakes, tarts or dessert cups.
Note: If the ganache is very firm, leave it at room temperature for 10-15 minutes before whipping; it will split if overwhipped, so stop as soon as it holds its shape.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.