Coffee Ganache Food

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CHOCOLATE GANACHE CAKE



Chocolate Ganache Cake image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield one 8-inch cake

Number Of Ingredients 10

1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)

Steps:

  • Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
  • Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
  • For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

CHOCOLATE GANACHE



Chocolate Ganache image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield 1/2 cup

Number Of Ingredients 3

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

Steps:

  • Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

COFFEE GANACHE (FOR FILLING CHOCOLATES)



Coffee Ganache (for filling chocolates) image

Chocolates - Week 5, June 8th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. This is a recipe for ganache used to fill a chocolate bonbon. The ganache can also be used for truffles, or simply a topping for icecreams and...

Provided by Jordan Michelle Falco

Categories     Chocolate

Number Of Ingredients 7

6 oz heavy cream
1/2 oz dark roast coffee beans, coarsely ground
milk (as needed)
2 oz glucose syrup
1 1/2 oz coffee liqueur
1 1/2 oz softened butter
14 oz dark chocolate

Steps:

  • 1. Combine the heavy cream and coffee in a sauce pan. Bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
  • 2. Strain the coffee out of the cream using premoistened cheese cloth. Wring the coffee in the cheese cloth to ensure maximum extraction.
  • 3. Return the cream to its origional weight by adding milk.
  • 4. Add the glucose syrup to the flavored ceam mixture. Bring to a boil.
  • 5. Remove from heat, add the coffee liquor.
  • 6. Pour the hot coffe/cream mixture over the chocolate and the butter. Let sit for at least two minutes before stirring. If the chocolate does not melt entirely, place over a double boiler, stirring constantly untill the ganache is smooth and no lumps remain.

CHOCOLATE GANACHE



Chocolate ganache image

Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination

Provided by Esther Clark

Time 10m

Yield Makes enough to ice one cake/about 500g

Number Of Ingredients 3

200g dark chocolate, roughly chopped
300ml double cream
2 tbsp golden caster sugar

Steps:

  • Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

CUPCAKES WITH CHOCOLATE-COFFEE GANACHE



Cupcakes with Chocolate-Coffee Ganache image

Putting chocolate-coffee ganache on angel-food cupcakes was a stroke of genius. Adding mocha filling? You can just imagine how these'll go over!

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 30 servings

Number Of Ingredients 6

1 pkg. (16 oz.) angel food cake mix
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. hot water
1 tub (8 oz.) thawed COOL WHIP Whipped Topping, divided
3 oz. BAKER'S Semi-Sweet Chocolate
1 Tbsp. multi-colored sprinkles

Steps:

  • Heat oven to 375ºF.
  • Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
  • Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.

Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 12 g, Protein 1 g

COFFEE GANACHE



Coffee Ganache image

Make and share this Coffee Ganache recipe from Food.com.

Provided by SLColman

Categories     Dessert

Time 15m

Yield 3 cups

Number Of Ingredients 5

2 tablespoons powdered instant espresso
1/4 cup boiling water
1 1/2 cups heavy cream
2 tablespoons light corn syrup
2 2/3 cups finely chopped dark chocolate

Steps:

  • Stir together the instant espresso and boiling water until smooth. Set aside.
  • Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
  • Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.

Nutrition Facts : Calories 1044.8, Fat 105.5, SaturatedFat 65.4, Cholesterol 163, Sodium 83.8, Carbohydrate 50.4, Fiber 19.5, Sugar 5.1, Protein 17.8

ALMOND-COFFEE GANACHE (VEGAN)



Almond-Coffee Ganache (Vegan) image

A wowing alternative to the store bought fillings of the traditional valentines Berty Botts every flavoured chocolates found in giant heart shaped boxes. Use between cookies, inside chocolates or eat it straight. Double recipe if using for more than one batch of chocolates. For pictures visit: http://charlotteauxpommes.over-blog.com

Provided by CharlieBean

Categories     Candy

Time 20m

Yield 1/3 cup

Number Of Ingredients 5

1/8 cup vanilla soymilk
3/4-1 teaspoon instant coffee powder
1/2-1 teaspoon margarine (here ( earth balance)
1/3 cup dark chocolate chips (either chocolate chips or broken up chocolate bar)
1/4 teaspoon almond extract (or hazelnut extract)

Steps:

  • In a small (and looking at the quantity here, the smaller the better) saucepan, scald the milk.
  • Remove from heat and whisk in the instant coffee powder.
  • Add margarine, chocolate chips and almond extract and whisk till deliciously smooth.
  • Taste, swoon, refrigerate until set.

Nutrition Facts : Calories 916.3, Fat 57.8, SaturatedFat 31, Sodium 136.5, Carbohydrate 111.7, Fiber 11.1, Sugar 92.3, Protein 11.5

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