Classic Espresso Ganache

Classic Espresso Ganache

Silky chocolate ganache infused with bold espresso for a rich, glossy finish.

Total 30 min Makes 16 oz Calories 130/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This espresso ganache blends dark chocolate and hot cream with a shot of strong espresso for deep, bittersweet flavor. Use it warm as a glaze, slightly cooled as a dip, or whipped once firm for a fluffy frosting or truffle base. It comes together in minutes with just a few pantry staples.

Ingredients

  • 10 ounces dark chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons brewed espresso, hot
  • 2 tablespoons unsalted butter, softened
  • 1/8 teaspoon salt

Method

  1. Place the finely chopped dark chocolate in a heatproof mixing bowl.

  2. In a small saucepan over medium heat, warm the heavy cream until it just reaches a simmer, with small bubbles forming around the edges.

  3. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to soften.

  4. Add the hot espresso and salt, then whisk gently from the center outward until the mixture is smooth and glossy.

  5. Add the softened butter and whisk until fully incorporated and the ganache is silky.

  6. Let the ganache cool at room temperature for 20 minutes if using as a warm glaze, or refrigerate for 1 hour for a firmer, spreadable consistency.

Rate this recipe

★ 3.7 (1)

Classic Espresso Ganache

This espresso ganache blends dark chocolate and hot cream with a shot of strong espresso for deep, bittersweet flavor. Use it warm as a glaze, slightly cooled as a dip, or whipped once firm for a fluffy frosting or truffle base. It comes together in minutes with just a few pantry staples.

30 min 16 oz 130 cal

Ingredients

  • 10 ounces dark chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons brewed espresso, hot
  • 2 tablespoons unsalted butter, softened
  • 1/8 teaspoon salt

Method

  1. 1

    Place the finely chopped dark chocolate in a heatproof mixing bowl.

  2. 2

    In a small saucepan over medium heat, warm the heavy cream until it just reaches a simmer, with small bubbles forming around the edges.

  3. 3

    Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to soften.

  4. 4

    Add the hot espresso and salt, then whisk gently from the center outward until the mixture is smooth and glossy.

  5. 5

    Add the softened butter and whisk until fully incorporated and the ganache is silky.

  6. 6

    Let the ganache cool at room temperature for 20 minutes if using as a warm glaze, or refrigerate for 1 hour for a firmer, spreadable consistency.