I'm intending to use the ganache under fondant, has anybody tried coffee ganache?Â If so would they care to share the recipe :)
Thank you x
I've made ganache substituting Bailey's for the cream to get an irish cream flavor. Maybe you can try that with Kaluah to get a coffee tasting ganache. Or maybe use some coffee extract in the cream before heating it to get the flavor. Hope that helps a little!
AI used Instant Espresso powder steeped in the cream when I heated it up. Add as much as you like to taste before you add the chocolate. It does take a fair amount to get the coffee flavor to come through but it is quite yummy when you add enough. You can purchase instant espresso powder on Amazon. HTH:-D
I've done it by steeping whole espresso beans in the cream. Bring the cream to temperature, not a boil, just barely hot to the touch, put the beans in. Let it cool and then leave in the fridge overnight.
Then strain and make the ganache as usual. I do it with dark chocolate, and it gives a nice delicate mocha taste, not a really strong in your face coffee flavour.
Or you can use coffee extract, which will give you a punchier coffee taste, and save you some work.
I came across a recipe the other day for an Intense Coffee Extract and it can be added to ganache, buttercream, batter etc. Haven't actually tried it yet but intend to give it a go with ganache. It's on the Sugablossom Cakes facebook page & is super simple to makeÂ :
Thank you for the replies :)
I think I may go with the coffee extract. Do I just heat the cream up as usual,Â add coffee extract before pouring over the chocolate?