Simple Chocolate Ganache
Filling
12 oz
bittersweet chocolate coarsely chopped or 12-oz bag Ghiardelli double chocolate chips
1 cup heavy cream
1/2 tablespoon ground espresso
1 tablespoon liqueur
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Pour chocolate (chunks or chips) into a large metal bowl. Add espresso and liquor and stir
to mix evenly. Heat the heavy cream to boiling on the stove or in a microwave and pour it
over the chips. Stir the mixture until it is uniform. As the hot cream melts the chocolate
the mixture looks horrible at first; keep stirring. Eventually it will blend into a
smooth, dark liquid. Cover loosely with plastic wrap and let it sit at room temperature
for up to a few hours, stirring occasionally, until it thickens to a spread
able
consistency. If necessary, the ganache can be cooled in the refrigerator, but it must be
checked and stirred frequently so that it thickens evenly (otherwise it will be too thick
at the edges and too thin in the center of the ganache). If it thickens too much it can be
softened by beating over hot water.
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