Ingredients:
- 60g whole espresso beans
- 226g heavy cream (1 c.)
- 226g milk chocolate baking bar (1 1/3 c.)
Instructions:
- Infuse the Cream: Lightly crush the espresso beans. Combine them with the heavy cream in a small saucepan. Heat over medium until it reaches a simmer.
- Steep: After achieving a simmer, turn off the heat and let the espresso beans steep in the cream. Allow them to sit for 5 minutes; for a stronger flavor, let them steep up to 20 minutes.
- Prepare the Chocolate: While the beans are steeping, break the milk chocolate baking bar into smaller pieces. Place these in a large mixing bowl.
- Strain and Combine: Bring the espresso-infused cream back to a simmer. Once hot, pour it through a fine-mesh sieve directly onto the chocolate. This will separate the crushed beans from the liquid and allow the hot cream to melt the chocolate.
- Create the Ganache: Cover the bowl for about a minute to ensure the chocolate begins to melt from the heat of the cream. Stir the mixture gently until a smooth ganache forms.
- Cooling Process: Transfer the smooth ganache to the freezer. Every 5-10 minutes, give it a gentle stir to ensure even cooling and to monitor its consistency.
- Whip to Perfection: Once the ganache has thickened adequately, use a hand mixer to whip it. The goal is to achieve a light, fluffy texture.
- Serve and Enjoy! The whipped ganache can be used as a frosting, filling, or even enjoyed on its own with a spoon!
Tip: Adjust the steeping time based on how strong you’d like the espresso flavor to be. Remember, the longer you steep, the more pronounced the coffee taste will be in your ganache! 🫶🍫
