CHOCOLATE BROWNIE THE BEST EVER MADE, IMPROVED RECIPE / CHEF'S TRICKS
It's a classic American dessert, but with a touch of refined French pastry.
For the Whipped Coffee Ganache:
165g Heavy Cream (30-35% fat)
6g Instant Coffee
240g White Chocolate (35%)
405g Cold Heavy Cream (30-35% fat)
First, we'll make a whipped coffee ganache, as it needs to chill for a few hours. You can even prepare it the day before and keep it in the refrigerator.
Melt the white chocolate. You can melt it in a double boiler or in the microwave on the "defrost" setting in short 30-second intervals, stirring frequently. Set aside. Meanwhile, in a small saucepan, bring 165g of the heavy cream and the instant coffee to a boil. Remove from the heat and gradually pour the hot cream over the melted chocolate. We'll do this in three stages. First, add one-third of the cream and mix with a whisk. Add another third and mix again. Incorporate the remaining cream and mix very well with the whisk until fully combined.
Link to chocolate tempering recipe:
https://tinyurl.com/yckfr3qp
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