Coffee ganache (recipe with thermomix)

Preparation of coffee ganache (recipe with Thermomix)

1. 1. Prepare coffee and gelatin
2. If you use soluble coffee, dissolve it in 40 ml of hot water, mix well and let cool.
3. Hydrate the jelly in a bowl with cold water for 5 minutes.
4. 2. Derretize white chocolate
5. Chop the white chocolate and place it into the thermomix glass. Crush 10 seconds / speed 8.
6. Reserve in a large bowl.
7. 3. Heat the cream and dissolve the jelly
8. Pour 100 ml of cream in the clean glass and heat 3 min / 80 ° C / Speed ​​1.
9. If you use coffee extract, add it now and mix 10 sec / speed 3.
10. Drain the hydrated gelatin, add it to the hot cream and mix 10 sec / speed 3 until dissolve.
11. 4. Integrate white chocolate
12. Pour the hot mixture on chopped white chocolate.
13. Let stand 1 minute for chocolate to melt.
14. Then, mix gently with a spatula until you get a homogeneous cream.
15. 5. Add the rest of the cream and coffee
16. Add the 100 ml of cold cream and, if you used soluble coffee, also add the cooled coffee concentrate.
17. Mix 10 sec / speed 3 to integrate.
18. 6. Rest in refrigeration
19. Cover with transparent film in direct contact with the ganache (to avoid forms scab).
20. Refrigerate at least 4 hours, ideally all night for the texture to settle.
21. 7. Mount the ganache
22. Once cold, place the butterfly in the thermomix glass.
23. Beat the ganache speed 3.5 until it acquires a light and airy texture. ⚠️ Do not beat excessively to avoid cutting.

📌 Tips:

1. ✅ Use to fill or decorate cakes, cupcakes or macarons.
2. ✅ If you want a more fluid texture, reduce the shake time or use it without mounting.
3. ✅ You can add a touch of coffee liquor to enhance the taste.
4. ☕ Enjoy this soft and creamy ganache with a delicious coffee touch! 🍫

Frequently questions about coffee ganache ☕

1. 1. Can I use another type of chocolate instead of white chocolate?
2. Yes, you can use milk or black chocolate, but keep in mind that the taste and texture will change. Black chocolate will make ganache more intense and less sweet, so you could adjust the amount of sugar or coffee according to your preference.
3. 2. How long can I keep the ganache in the fridge?
4. Ganache can last up to 5 days in the refrigerator in a hermetic container. If the texture hardens too much, let it at room temperature a few minutes before using it or bátela slightly.
5. 3. How can I make ganache have a more fluid texture to glaze desserts?
6. If you want a more fluid ganache to bathe cakes or fill layers, simply reduce the shake or add a little more hot cream before using it. You can also temper it slightly to the water bath or in the microwave at intervals of 10 seconds, stirring well every time.