Coffee ganache

Name: Coffee ganache
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 500
Ingredients: Dark chocolate chocolate chips 1 ½ cup; Fresh liquid cream 1 cup; Powdered coffee 1 tbsp

Difficulty: Very easy
Prep time: 5 min
Cook time: 20 min
Makes: 500 grams
Cost: Average
Note + 60 minutes of rest in the fridge

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PRESENTATION

Coffee ganache comes down to two things: good dark chocolate and coffee with a genuinely intense aroma. Get those right and the rest follows—a preparation that's silky, deeply flavored, and works as a filling, a glaze, or something worth eating straight from the bowl. French pastry tradition gave us the ganache, and the coffee version sits among its most refined expressions, balancing sweetness against the toasted, slightly bitter edge that only good coffee brings. The source of that depth isn't technique—it's ingredient quality, which is what makes this so quick to pull together without any loss of character.

It moves easily between macarons, cream puffs, tarts, and layer cakes without asking much of you in return. Its consistency is adjustable by design: kept fluid, it glazes cleanly; firmed up, it holds shape for fillings and piped decoration. That range is one of the things that makes dark chocolate coffee ganache so practical—one batch can serve more than one purpose in the same dessert. A natural starting point is small coffee and cherry tarts, where the ganache's toasted depth has room to show alongside fruit that's bright enough to balance it.

How to prepare Coffee ganache

To prepare the coffee ganache, start by pouring the heavy cream into a small saucepan 1. Add the ground coffee 2 (the kind used for a moka pot) and, stirring continuously, bring to a boil 3.

Once it reaches a boil, pour the coffee-infused cream into a bowl where you have placed the dark chocolate 4. Stir gently 5 and allow the chocolate to melt completely 6.

Let it cool slightly, then cover with plastic wrap directly on the surface 7 and chill completely in the refrigerator for at least 45–60 minutes. Transfer it to a piping bag and serve it in a small bowl 8. Now you can enjoy the coffee ganache by the spoonful plain, or use it to decorate your favorite desserts 9!

Storage

The ganache can be stored in the refrigerator, well covered, for 2–3 days.

Tip

If you use chocolate with a higher cocoa percentage, you will need to add a larger amount of cream. If you want a whipped ganache, beat it with electric beaters after it has completely cooled: simply place the bowl into a larger one filled with ice and water.

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