Coffee Dark Chocolate Whipped Ganache Recipe
This Coffee Dark Chocolate Whipped Ganache Recipe is light only in texture. It’s smooth and pipeable but has an intensely rich flavour. It is slightly sweetened with honey so it’s not bitter but it is indulgently dark and satisfying. Use to frost cupcakes or cakes or simply spoon right into a bowl for a luxurious coffee dark chocolate mousse.
So how do I make this Coffee Dark Chocolate Whipped Ganache Recipe?
This Coffee Dark Chocolate Whipped Ganache is so simple to make!
To begin, in small saucepan, add half of the cream, all the honey and dark chocolate. Heat on a low heat until the chocolate has fully melted. Remove from the heat and add instant coffee granules along with the remaining cream. Whisk briefly with a whisk and then using a hand blender, blend for 1-2 minutes until everything has fully emulsified. You will have small bubbles on the top of the ganache, this is normal.
Pour into an airtight container and pop into the fridge to chill for at least 4 hours or preferably overnight.
Once the ganache has totally cooled, pour it into a large mixing bowl. Whisk on medium with an electric whisk or a stand mixer with the whisk attachment added for 3-4 minutes until thick and pipe able. When whipped fully, chill it again for 5-10 minutes for easier piping.
The liquid ganache before whipping can be kept for up to 5 days in an airtight container. The whipped ganache is best used on the day it’s whipped but can be kept for up to 3 days in the fridge in an airtight container. The Coffee Dark Chocolate Whipped Ganache can be whipped up again if it starts to deflate however it won’t be as stiff as the first day.
Tips for making the perfect whipped ganache?
As I pointed out in my last whipped ganache recipes, there are a few things we can do to create a stable ganache that can be whipped.
One of these things is the addition of a high quality honey. My favourite to use is Healy’s Honey. It’s an Irish owned business and produces great quality honey. If you don’t want to use honey, I would substitute in golden syrup. The honey is important in this recipe because we need the inverted sugars to prevent crystallisation in the final product. Simply put, white chocolate tends to become grainy and the honey helps keep the whipped ganache smooth.
Similarly, we want to use a high quality dark chocolate if possible. Cheap dark chocolate tends to melt strangely and can leave an oily mouthfeel. It can also not provide the setting that we need to create a stiff, pipeable whipped ganache and may result in a whipped ganache that doesn’t fully hold it’s shape.
We also use a hand blender to combine all the ingredients once the white chocolate has melted. Using a hand blender really helps all the ingredients incorporate (emulsify) and prevents it from splitting. This ensures that when the ganache is whipped it stays smooth and stable.
We also want to allow the ganache to totally cool down before whipping it. Similar to whipped cream, the colder the fats are, the easier they can whip up and the smoother they will be. If you try to whip warmer cream it tends to take longer and become grainy. (Cooks Illustrated- With Whipped Cream, Temperature Matters)
What do I do if I over whip my Whipped Ganache?
If you happen to over whip your ganache, it may become grainy and look like it has curdled and split. It’s possible you either whipped it for too long or you didn’t wait for it to cool long enough before whisking. To fix an over whipped ganache, transfer it to a heat proof bowl. Place this bowl over a saucepan with a small amount of water in it. This is also called a bain marie. Heat up the water and with a rubber spatula or wooden spoon, gently mix the ganache. Allow it to melt fully before transferring to an airtight container. Chill the ganache well before attempting to whisk again.
Equipment and Gadgets for this Recipe
Small Food Processor – Click Here
For more Chocolate Recipes, check out my Chocolate Category, here.
If you’re interested in Cake Recipes to use this recipe with, why not take a peek at my Cake Category, here?
To see all my Whipped Ganache Frosting Recipes, have a look at my Whipped Ganache Frosting Category, here.
Coffee Dark Chocolate Whipped Ganache
Equipment
- Small saucepan
- Whisk
- Hand blender
- Airtight container
- Large mixing bowl
Ingredients
- 150 grams dark chocolate
- 150 grams double cream
- 50 grams honey
- 5 grams strong instant coffee
- 1 tbsp coffee liqueur optional
- 150 grams double cream
Instructions
- In a small saucepan, add the dark chocolate, honey, first amount of cream and instant coffee. Heat on a low heat until the chocolate has fully melted.
- Take off the heat and add in the second amount of cream. Whisk well.
- Using a hand blender, blend together the liquids until bubbles start to form and everything is fully incorperated.
- Pour into an airtight container and chill for at least 2 hours or until firm.
- Once fully chilled, transfer to a large mixing bowl and whisk for 1-2 minutes until thick and pipeable.
- Return to the fridge for another 5-10 minutes if wanting to pipe the ganache.
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