**chocolate ganache

 
                             Chocolate Ganache
 
 Recipe By     : Mary Malmros 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           Heavy Cream
    1                    Vanilla Bean
    1      Tablespoon    Mocha Java -- coarsely ground
                         Few Grains Salt
    8      Ounces        Bittersweet Chocolate -- (good quality)
    2      Teaspoons     Cognac
    1      Ounce         Milk Chocolate -- (good quality)
    2      Teaspoons     Kahlua
      1/2  Tablespoon    Unsalted Butter
 
 Split the vanilla bean lengthwise and add it to the cream, together with
 the salt and ground coffee.  Bring to a gentle boil, then continue boiing
 for one minute.  Remove from heat and let sit a couple minutes, then
 strain through a fine sieve into a mixing bowl.
 
 Melt the chocolate (carefully).  I use a double boiler, which is dicey
 enough.  DO NOT use direct heat.
 
 Add the melted chocolate to the hot cream and whisk to blend.  Add
 the liqueurs and blend, then add the butter and blend.
 
 If this is to be used for truffles, you need to freeze it overnight.  For
 any other purpose, like a cake filling, I'd still refrigerate it a good
 bit to let it firm up.
 
 Here's one I use for truffles.  If you don't like coffee/mocha, omit the
 beans and substitute Cognac for the Kahlua.
 
                    
 
 
 
 
 
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