Coffee Ganache
Ingredients
- 1 cup creme fraiche
- ½ cup sugar
- 1 tsp coffee extract (may substitute espresso)
- ½ lb milk chocolate, finely chopped
- 9 tbsp butter, room temperature
How-to
- Bring the créme fraiche, sugar and coffee extract to a boil
- Pour mixture over the chocolate and whisk to combine
- Add the creamed butter and mix to combine
- Let the ganache rest at room temperature for an hour or put ganache in a bowl and place in an ice bath, stirring constantly until ganache reaches spreadable, pipeable consistency
- Use to frost, fill sweet treats, or roll into balls (when thickened) for chocolate truffles. Ganache can be kept refrigerated in an air-tight container for a couple of weeks.