Chocolate Ganache

* Exported from MasterCook *

Chocolate Ganache

Recipe By : Mary Malmros <malmros@id.wing.net>
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Heavy Cream
1 Vanilla Bean
1 Tablespoon Mocha Java -- coarsely ground
Few Grains Salt
8 Ounces Bittersweet Chocolate -- (good quality)
2 Teaspoons Cognac
1 Ounce Milk Chocolate -- (good quality)
2 Teaspoons Kahlua
1/2 Tablespoon Unsalted Butter

Split the vanilla bean lengthwise and add it to the cream, together with
the salt and ground coffee. Bring to a gentle boil, then continue boiing
for one minute. Remove from heat and let sit a couple minutes, then
strain through a fine sieve into a mixing bowl.

Melt the chocolate (carefully). I use a double boiler, which is dicey
enough. DO NOT use direct heat.

Add the melted chocolate to the hot cream and whisk to blend. Add
the liqueurs and blend, then add the butter and blend.

If this is to be used for truffles, you need to freeze it overnight. For
any other purpose, like a cake filling, I'd still refrigerate it a good
bit to let it firm up.

Here's one I use for truffles. If you don't like coffee/mocha, omit the
beans and substitute Cognac for the Kahlua.







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