Coffee Ganache (for filling chocolates)

Jordan Michelle Falco


Chocolates - Week 5, June 8th

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.

This is a recipe for ganache used to fill a chocolate bonbon. The ganache can also be used for truffles, or simply a topping for icecreams and other desserts.

pinch tips: Parchment Paper Vs Wax Paper




6 oz
heavy cream
1/2 oz
dark roast coffee beans, coarsely ground
milk (as needed)
2 oz
glucose syrup
1 1/2 oz
coffee liqueur
1 1/2 oz
softened butter
14 oz
dark chocolate

Directions Step-By-Step

Combine the heavy cream and coffee in a sauce pan. Bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
Strain the coffee out of the cream using premoistened cheese cloth. Wring the coffee in the cheese cloth to ensure maximum extraction.
Return the cream to its origional weight by adding milk.
Add the glucose syrup to the flavored ceam mixture. Bring to a boil.
Remove from heat, add the coffee liquor.
Pour the hot coffe/cream mixture over the chocolate and the butter. Let sit for at least two minutes before stirring. If the chocolate does not melt entirely, place over a double boiler, stirring constantly untill the ganache is smooth and no lumps remain.

About this Recipe

Course/Dish: Candies, Chocolate