Coffee Caramel Ganache
Coffee Caramel Ganache
Ingredients
- 350 g dark chocolate, chunks
- 500 ml heavy cream
- 40 ml glucose
- 280 g sugar
- 35 g butter, softened
- 50 g coffee, instant or very fine ground
- as needed vanilla extract, optional
- pinch salt, optional
Instructions
- 1
Place the 350 grams of dark chocolate chunks into a large, heatproof bowl. Set aside.
⏱️ 2 min
- 2
In a medium saucepan, add 500 ml of heavy cream. Heat the heavy cream over medium heat until it begins to simmer, indicated by small bubbles forming around the edges of the pan. Do not bring to a rolling boil.
⏱️ 5 min
- 3
Measure 40 ml of glucose and add it to the simmering heavy cream. Stir well with a whisk to ensure the glucose is fully dissolved and combined with the cream. Remove from heat and set aside.
⏱️ 2 min
- 4
In a separate, heavy-bottomed saucepan, add 280 grams of sugar. Heat the sugar over medium heat without stirring. Allow the sugar to melt and caramelize. Watch it carefully, swirling the pan occasionally if needed, until it reaches a rich amber color. This step requires close attention to prevent burning.
⏱️ 5 min
- 5
Once the sugar has caramelized to an amber color, carefully and slowly pour the hot heavy cream and glucose mixture into the hot caramel. Stir continuously with a whisk during this process. The mixture will bubble vigorously and steam will be released; be cautious. Continue stirring until the caramel and cream are fully combined and smooth.
⏱️ 3 min
- 6
Pour the hot caramel-cream mixture directly over the dark chocolate chunks in the large bowl prepared in Step 1.
⏱️ 1 min
- 7
Let the mixture sit undisturbed for 1-2 minutes to allow the chocolate to melt. Then, gently stir the chocolate and caramel-cream mixture with a whisk, starting from the center and working outwards, until all the chocolate is melted and the ganache appears smooth and emulsified.
⏱️ 3 min
- 8
Add the 35 grams of softened butter and 50 grams of coffee (instant or very fine ground) to the ganache. If using, add an optional pinch of salt and/or a splash of vanilla extract at this stage.
⏱️ 1 min
- 9
Using an immersion blender, blend the ganache directly in the bowl until it is completely smooth, glossy, and fully emulsified. This step helps create a perfectly uniform texture.
⏱️ 3 min
- 10
Pour the finished ganache into a clean, airtight container.
⏱️ 1 min
- 11
Cover the surface of the ganache directly with plastic wrap, pressing it down so it touches the entire surface. This prevents a skin from forming as it cools.
⏱️ 1 min
- 12
Refrigerate the ganache for at least 2 hours, or until it is set and firm enough to be scoopable or spreadable. The passive time for this step is approximately 2 hours, but it may vary depending on your refrigerator and desired consistency.
⏱️ 120 min
- 13
Once set, the ganache will have a thick, scoopable, and spreadable texture, perfect for fillings, frostings, or dipping.
Kitchen Tools
Coffee Caramel Ganache
- 350 g dark chocolate, chunks
- 500 ml heavy cream
- 40 ml glucose
- 280 g sugar
- 35 g butter, softened
- 50 g coffee, instant or very fine ground
- as needed vanilla extract, optional
- pinch salt, optional
Instructions
- 1
Place the 350 grams of dark chocolate chunks into a large, heatproof bowl. Set aside.
⏱️ 2 min - 2
In a medium saucepan, add 500 ml of heavy cream. Heat the heavy cream over medium heat until it begins to simmer, indicated by small bubbles forming around the edges of the pan. Do not bring to a rolling boil.
⏱️ 5 min - 3
Measure 40 ml of glucose and add it to the simmering heavy cream. Stir well with a whisk to ensure the glucose is fully dissolved and combined with the cream. Remove from heat and set aside.
⏱️ 2 min - 4
In a separate, heavy-bottomed saucepan, add 280 grams of sugar. Heat the sugar over medium heat without stirring. Allow the sugar to melt and caramelize. Watch it carefully, swirling the pan occasionally if needed, until it reaches a rich amber color. This step requires close attention to prevent burning.
⏱️ 5 min - 5
Once the sugar has caramelized to an amber color, carefully and slowly pour the hot heavy cream and glucose mixture into the hot caramel. Stir continuously with a whisk during this process. The mixture will bubble vigorously and steam will be released; be cautious. Continue stirring until the caramel and cream are fully combined and smooth.
⏱️ 3 min - 6
Pour the hot caramel-cream mixture directly over the dark chocolate chunks in the large bowl prepared in Step 1.
⏱️ 1 min - 7
Let the mixture sit undisturbed for 1-2 minutes to allow the chocolate to melt. Then, gently stir the chocolate and caramel-cream mixture with a whisk, starting from the center and working outwards, until all the chocolate is melted and the ganache appears smooth and emulsified.
⏱️ 3 min - 8
Add the 35 grams of softened butter and 50 grams of coffee (instant or very fine ground) to the ganache. If using, add an optional pinch of salt and/or a splash of vanilla extract at this stage.
⏱️ 1 min - 9
Using an immersion blender, blend the ganache directly in the bowl until it is completely smooth, glossy, and fully emulsified. This step helps create a perfectly uniform texture.
⏱️ 3 min - 10
Pour the finished ganache into a clean, airtight container.
⏱️ 1 min - 11
Cover the surface of the ganache directly with plastic wrap, pressing it down so it touches the entire surface. This prevents a skin from forming as it cools.
⏱️ 1 min - 12
Refrigerate the ganache for at least 2 hours, or until it is set and firm enough to be scoopable or spreadable. The passive time for this step is approximately 2 hours, but it may vary depending on your refrigerator and desired consistency.
⏱️ 120 min - 13
Once set, the ganache will have a thick, scoopable, and spreadable texture, perfect for fillings, frostings, or dipping.