Gastronomixs

Coffee and chocolate ganache

Coffee and chocolate ganache

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Ingredients

170

g

unsweetened whipping cream

20

g

water

12

g

instant coffee

180

g

dark couverture chocolate

Preparation method

  • Heat the cream, water and instant coffee to 90°C, making sure that the coffee is completely dissolved.
  • Add the couverture, set aside for a minute or so and stir thoroughly.
  • Cover with plastic foil to prevent a skin from forming and allow to cool.

Serving suggestions

  • As a filling for bonbons.
  • As part of a dessert.
  • As a pre-dessert, with coffee meringues.
  • As a friandise.

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