Question: How to win friends and influence people?
Answer: Chocolate Mocha Ganache
Don’t let the fancy name fool you, this is not some highfalutin overly complicated recipe. Three ingredients, just three, folks. Chocolate, heavy cream and instant coffee. And really, with these three amigos working together, how could it possibly go wrong?
Let’s talk about chocolate for a minute. There’s chocolate and then there’s chocolate. While I wouldn’t raid your kid’s Halloween stash for this, you don’t necessarily have to buy the finest chocolate your local grocer offers. For this (a baby shower cake), I used Nestle Tollhouse Semi-sweet Morsels. For a wedding cake, I would probably spring for the Ghirardelli. The better the chocolate, the better the ganache.
First thing, measure out your chocolate into a lidded bowl.
Next heat your cream to scalding, not boiling – 30-60 seconds on high in the microwave should do it. Pour the hot cream over the chocolate and add the instant coffee.
Immediately cover tightly and let sit for five minutes, no peeking!
When you uncover your bowl, give it a gentle stir with a spoon or whisk. A delicious chocolate mocha soup will appear before your eyes. While no one is watching, sneak a quick taste. Mmmm, savor the rich creamy goodness, then quickly make sure your face is free of any evidence.
Now at this point, you have several scrumptious options before you.
Door #1: You may allow it to cool down a little and then pour it over a cake to make a delicious frosting or embellishment, as I did here with this groom’s cake.
The dark chocolate dripping down the sides is ganache. Also, the light brown piping around the edges is the same ganache, cooled further and whipped.
Door #2: You may chill the ganache down either in the fridge or the freezer, then using a small scoop, make delicious little truffles. (I think the lack of photo evidence here is a problem that needs to be remediated quickly!)
Door #3: You may chill the ganache, then beat it into the most incredible whipped filling that ever was. Seriously, it’s like chocolate butter. This is the path I chose since this ganache was intended to separate layers of devils food cake for a very special couple.
Whip the chilled ganache until it doubles in volume and lightens in color. Then pat yourself on the back for making something truly delicious that will elevate any dessert from ordinary to extraordinary.
Friends, I wish technology allowed me to offer you a free download of this ganache for you to taste. Maybe in 2030, but not today 🙁
Now, I promise to always be real with you, friends. I had a very real moment while preparing this particular batch of ganache, and even called my husband in to document it for your enjoyment and edification. I’ve been baking since I was a teen, and this stuff still happens to me!
I usually do the whipping in a larger deeper bowl, and do not get the chocolate spa treatment that I did this evening. (Thank you OxyClean for saving my fave white maternity tee!)
Warning: You will absolutely attract every living creature in your household when you make ganache. Do not, I repeat, do not give them a taste. They will be like seagulls at the beach and never leave!
Made it? Loved it? Share it! If you try out any of our recipes, we would love to hear from you! Snap a quick pic, post it to Instagram and don’t forget to tag #TheRuffledMango so we can see it!
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 cup heavy whipping cream
- 2 tablespoons instant coffee granules
- Place chocolate in a glass or metal lidded bowl.
- Heat cream until scalding (not quite boiling).
- Pour hot cream over chocolate and add instant coffee granules.
- Cover bowl tightly and let sit for five minutes.
- Uncover and gently stir to blend any unmelted chocolate.
- For a poured frosting, allow ganache to cool for about 15 minutes before using. For a whipped filling, allow ganache to cool in the refrigerator, then beat with a stand or electric mixer until light and fluffy.
