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.


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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

How to Make Coffee Ganache (for filling chocolates)


  • 1Combine the heavy cream and coffee in a sauce pan. Bring to a boil. Remove from heat, cover, and let steep for 5 minutes.
  • 2Strain the coffee out of the cream using premoistened cheese cloth. Wring the coffee in the cheese cloth to ensure maximum extraction.
  • 3Return the cream to its origional weight by adding milk.
  • 4Add the glucose syrup to the flavored ceam mixture. Bring to a boil.
  • 5Remove from heat, add the coffee liquor.
  • 6Pour 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.

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About Coffee Ganache (for filling chocolates)

Course/Dish: Candies, Chocolate

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