Caramel Chocolate Coffee Whipped Ganache
by Tenina Holder
This recipe is SOOOO amazing. Don't be fooled by the trifle picture. That is just a serving suggestion. There are literally hundreds of ways to use this recipe. Think anything that has whipped cream in it...a to die for ganache that is not your typical ganache. Infused cream is something as easy to do as making your own butter, so get creative. What else could you infuse your cream with?? (Post pics of what you do!!)
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 40 Grams whole coffee beans, roasted
- 410 Grams cream
- 40 Grams honey
- 160 Grams Chocolate gold or white callets BUY
Do
- 1
Place the coffee beans and 250g cream into the Thermomix bowl and infuse, 8 min/80°C/speed 1. Leave in the bowl with the lid on for around 20 minutes. Strain and return to the Thermomix bowl, add extra cream to make up the weight to 250g.
- 2
Add the honey and chocolate and melt 8 min/90°C/speed 1.
- 3
Add the remaining 160g of cream and whisk 1 min/speed 8 to fully combine. Pour into a sterilised container and refrigerate until completely cold. You should leave this at least overnight before using so that the flavours develop.
- 4
You can now use this cream like normal cream, whipping in the Thermomix bowl or with a stand mixer to create soft peaks. Don't over whip, this can happen quite quickly depending on the age of the cream you used.
More
We have used this cream in a Tiramisu Trifle recipe that is completely decadent and coffee delicious!
