1 cup heavy cream
1/2 cup coffee grounds
180g dark chocolate broken into pieces
2 tablespoons strong brewed coffee
1/2 cup unsalted butter at room temperature
1 cup heavy cream
1/2 cup coffee grounds
180g dark chocolate broken into pieces
2 tablespoons strong brewed coffee
1/2 cup unsalted butter at room temperature
Heat the heavy cream with the coffee grounds, whisking constantly until it starts to simmer
Lower the heat and let it simmer slowly without stirring for 6 minutes
Remove from heat
Add the chocolate and coffee to the cream and whisk until the chocolate melts
Transfer everything to a bowl and let it cool completely at room temperature
Add the butter, one tablespoon at a time, whisking well after each addition until the mixture is light and fluffy
Use immediately, or cover and refrigerate
If too thick, remove from the refrigerator and let it come to a good spreading consistency
Makes 2 cups.
