Chocolate Ganache

Recipe Ingredients

2/3 cup	157ml	Heavy cream
1		Vanilla bean
1 tablespoon	15ml	Mocha java - coarsely ground
		Few grains salt
8 oz	227g	Bittersweet chocolate - (good quality)
2 teaspoons	10ml	Cognac
1 oz	28g	Milk chocolate - (good quality)
2 teaspoons	10ml	Kahlua
1/2 tablespoon	7.5ml	Unsalted butter

Recipe Instructions

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 boiling 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.

Source:
Mary Malmros

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