With just 3 simple ingredients, this indulgent and creamy espresso chocolate ganache recipe makes an elevated frosting or filling perfect for cakes and cupcakes.
Creamy rich chocolate ganache can take many different forms, variations and consistencies; and this one is my favorite when whipped and filled in between fluffy cake layers. It requires only THREE INGREDIENTS, and takes less than 10 minutes to make and 5 minutes to whip. It's a amazing alternative to a chocolate buttercream and is super simple to make (given proper tips and directions are followed). It also looks and sounds super fancy and will have your family and friends impressed that it didn't come straight out of a bakery ;) Now, with that said, ganache is super easy to make but there is quite a bit of room for error. Chocolate is one of the most temperamental ingredients to work with, and things like temperature and moisture can alter the texture and overall final product. Another thing to note is variations in consistency. Ganache can have different ratios of cream and chocolate, depending on it's desired use and viscosity. Typically, I like to use a 1:1 ratio, where the same amount of cream and chocolate are used. This will yield a nice chocolate perfect for whipping and dripping on cakes. A 2:1 ratio (2 parts chocolate, 1 part cream) will result in a thicker and fudgy texture, perfect for chocolate truffles. And a 1:2 ratio (1 part chocolate, 2 parts cream) is perfect for thinner cake drips/drizzles and fondues.
BAKING TIP: USING POWDERED ESPRESSO/COFFEE IS BEST FOR BAKED GOODS DUE TO THE LACK OF EXTRA MOISTURE CONTENT
tips before starting/TROUBLESHOOTING:
Tip #1:
Only bring the cream to a gentle simmer. Using scalding cream puts your ganache at risk of seizing from burning the chocolate.
TIP #2:
If the chocolate starts to separate and look oily or grainy, this is a sign that your ganache has split. This can happen from too much heat and can almost always be rescued. To fix: add small amounts of LUKEWARM cream into your ganache while mixing with a handheld immersion blender. A food processor can be used as well, since we are trying to emulsify the fats back into the ganache.
TIP #3:
Be sure that everything is completely DRY. Introducing any sort of water content can seize your chocolate as well.
TIP #4:
If chunks of chocolate remain and aren't melting down after stirring, place your heatproof bowl over a pot with about 1 inch of simmering water. Stir until no bits remain and your ganache is smooth. Ensure that the bowl doesn't get too hot! I recommend leaving the bowl over the pot for 30 seconds at a time and stirring in between.
DARK CHOCOLATE MOCHA GANACHE
Prep time: Cook time: Yield:
10 Minutes 10 minutes 2 Cups
ingredients
(6 oz.)- 2, 3 oz. Quality Dark Chocolate bars* I use these
(6 oz.)- 3/4 cup Coconut whipping cream**
2 tsp. Instant Espresso Powder
METHOD
Chop your chocolate bars into small chunks and add to a medium sized heat proof bowl.
In a small saucepan, heat the coconut whipping cream on medium low heat until it comes to a gentle simmer.
Immediately remove from heat and carefully pour over chocolate chunks.
Using a whisk or silicone spatula, gently stir the chocolate mixture to combine until the chocolate is smooth and no chunks of chocolate remain.
Add the instant espresso powder and stir to combine.
Use right away as a chocolate drip or topping, or chill overnight for a thicker and more rich ganache.
If a lighter, whipped consistency is desired, chill for 1-2 hours and whip with a hand or stand mixer until air is incorporated and the ganache looks visually lighter in color and gained volume. If the chocolate is too hard, let sit at room temperature for 15-30 minutes and try whipping again.
Store at room temperature for 2 days, in the refrigerator in an airtight container for 1 month or in the freezer for a couple months. Let sit at room temperature to thaw and soften. Re-whipping will most likely be necessary to regain a smooth texture.
NOTES
*Using REAL dark chocolate is necessary in order to get a proper chocolate ganache. This means it must contain cocoa butter as one of it's main ingredients, and no oil. I prefer super dark chocolate (80-90% cocoa), but anything around 70-90% cocoa will work best.
**Coconut whipping cream is essential for this recipe, not coconut milk. The fat content needs to be high to achieve a ganache and also add volume when being whipped. Other plant-based heavy creams will work as well, but they must be heavy whipping cream and not creamer or milk.
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