Dark Chocolate Espresso Ganache
Posted on 11 May 2013I almost universally put chocolate on any cakes I make, and it’s usually something like the following ganache.
Ingredients
| Amount | Ingredient |
|---|---|
| 6 ounces | bittersweet chocolate, roughly chopped |
| ½ cup | unsalted butter, softened |
| 1 cup | white sugar |
| 2 tablespoons | espresso |
| 2 tablespoons | milk |
| pinch | coarse sea salt |
Directions
- Beat the butter and sugar until light and fluffy,
- In a small heatproof bowl, melt the chocolate along with the espresso and milk in the microwave.
- Remove and add the salt, stir until smooth.
- Add the butter-cream and whisk until smooth. Refrigerate.
- Warm the ganache slightly –so it can be spread easily– before applying to a cake.