Ingredients:
225 gms bittersweeet/ semisweet chocolate
180 ml heavy whipping cream
1 tbsp coffee liqueur
2 tbsp unsalted butter
Procedure:
1. Place chopped chocolate in a heatproof bowl & set it aside.
2. In a sauce pan heat butter & cream together on a medium heat. Bring just to boil and immediately pour the boiling cream over chopped chocolate. Let it sit for a minute without stirring. Then stir it very gently as you do not want to incorporate air into the ganache with a spoon or whisk.
3. Add coffee liqueur if desired. Enjoy!
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