COFFEE GANACHE

For about 40 pcs. filled chocolates.

INGREDIENTS

• 150 g milk chocolate
• 120 g whipping cream
• 20 g coffee beans

PREPARATION

Pour the whipping cream into a saucepan and put the saucepan on the stove over low flame.
When the whipping cream has boiled, remove the saucepan from the stove and add the coffee beans.
Let the coffee infuse for about 5 minutes.
Reheat the whipping cream.
Sift the whipping cream into a fine sieve.
Check that the cooked whipping cream weighs 110 g.
If necessary, add a bit water.
Pour the hot whipping cream into the chocolate and stir with a rubber spatula until the ganache is uniform and homogeneous.
Fill the mixture in a piping bag.

• Chocolaterie
• Milk Chocolate
• Coffee
• Ganache