Best 7 Espresso Ganache Recipes

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Indulge in the symphony of flavors that is espresso ganache, a delightful and versatile culinary creation that elevates desserts and beverages to new heights. This rich and velvety mixture, composed of melted chocolate and hot espresso, offers a captivating balance of bitterness, sweetness, and coffee undertones. Whether you're a home baker seeking an exquisite frosting for your cakes and pastries or a coffee aficionado craving a luxurious addition to your espresso-based drinks, this versatile ganache has something to offer. Explore our curated collection of espresso ganache recipes, ranging from a classic frosting to a luscious tart filling, each designed to tantalize your taste buds and leave you craving more.

Here are our top 7 tried and tested recipes!

ESPRESSO BROWNIES WITH MOCHA GANACHE



Espresso Brownies with Mocha Ganache image

Provided by Kardea Brown

Categories     dessert

Time 2h25m

Yield 16 servings

Number Of Ingredients 15

Nonstick cooking spray
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons instant espresso powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 tablespoon canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
4 ounces semisweet chocolate, finely chopped
1/4 cup plus 2 tablespoons heavy cream
2 tablespoons strong coffee
1 teaspoon flaky sea salt, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
  • For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
  • For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.

ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE



Espresso-Infused Whipped Chocolate Ganache image

Provided by Dan Langan

Categories     dessert

Time 25m

Yield 6 1/2 cups (enough to fill and frost an 8-inch cake)

Number Of Ingredients 5

27 ounces semisweet baking chocolate, finely chopped
1 1/2 cups whole espresso beans
32 ounces heavy cream
3 tablespoons coffee liqueur, optional
Pinch table salt

Steps:

  • Place your chopped chocolate into the bowl of your stand mixer.
  • Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
  • Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
  • Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
  • Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.

HAZELNUT LAYER CAKE WITH ESPRESSO BUTTERCREAM, CHOCOLATE FRANGELICO GANACHE AND TOASTED AND GILDED HAZELNUTS



Hazelnut Layer Cake with Espresso Buttercream, Chocolate Frangelico Ganache and Toasted and Gilded Hazelnuts image

Provided by Food Network

Categories     dessert

Time 11h

Yield 1 (6-layer) sheet cake (96 pieces)

Number Of Ingredients 26

3 3/4 pounds hazelnut flour
1 1/4 pounds all-purpose flour
32 eggs
2 pounds sugar, plus 1 3/4 pounds sugar
48 egg whites
Frangelico and Espresso Simple Syrup, recipe follows
Espresso Buttercream, recipe follows
Chocolate Frangelico Ganache, recipe follows
4 pounds hazelnuts, toasted and roughly chopped, for garnish
Gilded Hazelnuts, recipe follows
4 cups water
4 cups sugar
1/2 cup Frangelico liqueur
1 cup strong coffee
2 1/4 pounds sugar
Water, to moisten sugar
32 egg whites
6 pounds butter, cut into 1/2-inch cubes
1 tablespoon vanilla extract
3 tablespoons coffee extract
10 pounds semisweet or 54-percent cocoa chocolate, pistols or chopped
16 cups heavy cream
1 cup Frangelico liqueur
1 pound hazelnuts, toasted
Nonstick cooking spray
Gold leaf (*See cook's note)

Steps:

  • Preheat the oven to 325 degrees F on convection or 350 degrees F in a regular oven.
  • In a large bowl, whisk together the hazelnut and all purpose flour, breaking up any lumps. Set aside.
  • In the mixing bowl of a 20-quart standing mixer set on high speed, whip together the whole eggs and 2 pounds of sugar until tripled in volume, pale yellow and forming thick ribbons, warming the bowl of the mixer with a propane torch to increase the volume of the eggs. Set aside.
  • In another mixing bowl of a 20-quart standing mixer set on high speed, whip the egg whites and remaining 1 3/4 pounds sugar until thick, glossy, and firm peaks form. Fold the flour mixture into the whole egg and sugar mixture, and then fold in the egg whites.
  • Divide the batter equally onto 6 (18-by-26-inch) parchment lined baking sheets. Bake until the corners brown and the batter doesn't adhere to your fingers when you touch the cake, 5 to 7 minutes. Remove from the oven and cool completely.
  • To assemble the cake: Place a layer of the hazelnut cake on a prepared cake board or inverted sheet pan. Brush with about one-sixth of the simple syrup and spread a generous layer of the buttercream over top. Place another layer of the cake on top and soak with the simple syrup. Spread a layer of buttercream and then a layer of ganache. Place the next layer of cake and repeat the previous steps until you have used all 6 layers of hazelnut sponge cake, ending with a layer of buttercream on the top. Chill the cake completely to set. When chilled, trim the sides, and frost with a final layer of buttercream, reserving some buttercream for garnish. Return to the refrigerator again to set the top. Spread the remaining ganache over the top to make a smooth finished coat. Trim any excess ganache from the sides of the cake. Press the toasted and chopped hazelnuts onto the sides of the cake. Decorate the cake with buttercream piped from a star tip filled pastry bag, and decorate with the gilded hazelnuts.
  • Combine all of the ingredients and bring to a boil. Cook until the sugar is dissolved and the alcohol has evaporated. Cool completely.
  • Pour sugar and just enough water to moisten it in a large heavy bottomed pot. Bring sugar to a boil, stirring constantly. Brush down any sugar crystals that form on the side of the pot with pastry brush dipped in water. Once the sugar has come to a boil, stop stirring and cook the sugar to the soft ball stage or 240 degrees F on a candy thermometer. When the sugar reaches 240 degrees F, reduce the heat to low and whip the egg whites on high speed in a 20-quart standing mixer to firm peaks. While the mixer is on high, carefully pour the melted sugar into the whipped egg whites, being careful not to burn yourself on the molten sugar. Once the sugar is combined with the egg whites, reduce the mixer speed to medium, and continue to whip the egg whites and sugar until completely cool, approximately 30 minutes. When the egg white meringue is cool, turn the mixer back up to high, and gradually add the cubed butter. The butter may separate and become watery, but continue to whip on high until the water is re-incorporated. It is very important that the egg white meringue is completely cool so as not to melt the butter. When all the butter has been added, continue to beat until the buttercream is smooth and creamy. Reduce the mixer speed to low and add the coffee and vanilla extracts.
  • Place chocolate pieces in a large bowl. Bring the heavy cream and Frangelico to a boil and pour over the chocolate. Let stand 3 to 5 minutes and then whisk together until smooth and all of the chocolate is melted. Allow the ganache to cool to room temperature so it reaches a spreadable consistency.
  • Lightly spray the hazelnuts with nonstick cooking spray and wipe off any excess. Place a single nut on the gold leaf and gently brush the gold onto the nut. Set aside to garnish the finished cake.

ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE



Espresso Cupcakes With Milk Chocolate Ganache image

Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.

Provided by evelynathens

Categories     Dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 -3 teaspoons instant espresso powder (depending on how pronounced you want the coffee flavour to be)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
2/3 cup heavy cream (whipping)
5 1/2 ounces milk chocolate, finely chopped
4 1/2 ounces white chocolate, finely chopped
1 3/4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
3/8 cup unsalted butter, softened
1 pinch salt

Steps:

  • Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
  • Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
  • Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
  • On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
  • Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
  • Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
  • Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
  • Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
  • Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
  • Frost each cupcake with the white chocolate frosting.
  • Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
  • The ganache can be made several days ahead and kept refrigerated.
  • The frosting can be made a day ahead and stored at room temperature.
  • For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.

ESPRESSO-GANACHE TARTLETS



Espresso-Ganache Tartlets image

Categories     Coffee     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Chill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Crust
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Ganache filling
1/4 cup hot water
1 tablespoon instant espresso powder
3/4 cup whipping cream
2 tablespoons sugar
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • For crust:
  • Using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder, and salt; beat just until blended. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes. Preheat oven to 350°F. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.
  • For filling:
  • Mix 1/4 cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove tart pan sides from tartlets. Transfer to plates and serve.

ESPRESSO-GANACHE TARTLETS



Espresso-Ganache Tartlets image

Enjoy these coffee and chocolate flavored tartlets - a perfect dessert to serve a big crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 45

Number Of Ingredients 8

6 tablespoons whipping cream
4 1/2 teaspoons instant espresso coffee powder or granules
3 tablespoons sugar
2 tablespoons unsalted butter
8 oz bittersweet baking chocolate, chopped
1/4 teaspoon vanilla
3 packages (1.9 oz each) frozen mini phyllo shells or 45 foil candy cups (about 1 1/4 inch)
45 dark chocolate-covered espresso beans

Steps:

  • In 2-quart saucepan, heat whipping cream, coffee powder, sugar and butter over medium-high heat, stirring frequently, until sugar is dissolved. Remove from heat. Add chocolate; stir until mixture is smooth. Stir in vanilla.
  • Divide mixture evenly among phyllo shells or candy cups. Top each with 1 chocolate-covered espresso bean. Refrigerate 30 minutes or until firm. Store in refrigerator. Serve at room temperature.

Nutrition Facts : Calories 68, Carbohydrate 7 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 17 mg

DOUBLE SHOT ESPRESSO GANACHE CAKE



Double Shot Espresso Ganache Cake image

The Place is "Harry's Bar" in Venice, Italy, and my recipe is a near-perfect re-creation of their double shot Espresso and Espresso Ganache Cake. Serve generous slices on the side a bowl of whipped cream with fresh raspberries, dusted with cocoa. -Wolfgang Hanau, West Palm Bch, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 10

15 ounces bittersweet chocolate, coarsely chopped
1 cup unsalted butter, cubed
4-1/2 teaspoons brewed espresso
1/2 teaspoon sugar
6 eggs
ESPRESSO GANACHE:
2-1/2 ounces semisweet chocolate, coarsely chopped
1/4 cup heavy whipping cream
1 tablespoon brewed espresso
Optional garnishes: whipped cream, espresso beans, fresh raspberries and baking cocoa

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a heavy saucepan over low heat, melt chocolate and butter. Combine espresso and sugar until sugar is dissolved; stir into chocolate mixture. Cool to lukewarm., In a large bowl, beat eggs on medium speed for 1 minute. Beat on high speed for 4 minutes longer or until thick and lemon-colored. Gradually beat in cooled chocolate mixture until no streaks remain. Pour into prepared pan., Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan. Bake at 400° for 19-22 minutes or until temperature reaches 160° and top appears set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. , For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in espresso. Spread over cake. Garnish as desired. Refrigerate leftovers.

Nutrition Facts : Calories 296 calories, Fat 27g fat (15g saturated fat), Cholesterol 115mg cholesterol, Sodium 30mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • Use high-quality chocolate for the ganache. This will ensure that the ganache is rich and flavorful.
  • Make sure the heavy cream is very cold before making the ganache. This will help the ganache to thicken properly.
  • Do not overmix the ganache. Overmixing will cause the ganache to become grainy.
  • If the ganache is too thick, you can thin it out by adding a little bit of milk or cream.
  • If the ganache is too thin, you can thicken it by refrigerating it for a while or by adding a little bit of cocoa powder.
  • Ganache can be used to fill cakes, pastries, and tarts. It can also be used as a topping for ice cream or yogurt.
  • Espresso ganache can be flavored with other ingredients, such as vanilla, cinnamon, or mint.

Conclusion:

Espresso ganache is a delicious and versatile dessert topping. It is easy to make and can be used in a variety of ways. By following these tips, you can make perfect espresso ganache every time.

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