Recipe for the Mocha Ganache:
150g heavy cream
15g instant coffee powder
270g milk chocolate
30g butter
Bring the heavycream and instant coffee to a boil.
Pour the hot liquid over the milkchocolate and butter.
Let the mixture sit for 2-3 minutes, before stirring it smooth with a rubberspatula.
Emulsify to a creamy ganache with a stick blender
Let ganache reach 30-33 C before filling your white chocolate shells.
Facebook: / simplychocolateandmore
Mer FoodClub:
Mail: foodclub@splay.tv
Twitter: / foodclubse
Instagram: / foodclubse
KZfaq: / foodclub
Facebook: / 1432237463701855