• Aaisha Fakih


Chocolate & Coffee make such an amazing combo. Both are loved to bits and are absolutely yummylicious. Today I share my chocolate coffee Ganache/frosting recipe. Easy and tasty so give it a try.

SO, let's get straight to the recipe-


Author: Aaisha


for silky ganache;

  • 2 cups ( 500 ml) heavy cream

  • 1/3 cup ( 80 gram) runny honey

  • 1-2 tablespoons instant espresso powder, optional

  • 14 oz. (400 gram) dark chocolate ( 66% ) chopped

  • 2/3 cup ( 150 gram) unsalted butter, diced

Direction for silky ganache;

  • Prepare the ganache the day before;

  • Place the coarsely chopped chocolate and diced butter in a medium bowl and set aside.

  • In a saucepan, combine cream, honey, and espresso powder.

  • Bring to a boil over medium-high heat.

  • Pour the cream over the chocolate and butter.

  • Immediately stir with a whisk until smooth and shiny.

  • The chocolate will often settle, so scrape the bottom and sides of the bowl with a silicone spatula to make sure there are no lumps.

  • Cover the bowl with plastic wrap. Allow the ganache to sit at room temperature ( not in the fridge) at least 6-8 hours but preferably overnight until it reaches a spreadable consistency.

  • This gives you a beautiful and shiny ganache that is perfect for piping gorgeous cupcakes.

Recipe Notes-

For best results, you can strain the ganache and it’s beautifully smooth as silk.

If you try this recipe don’t forget to share your experience with me.

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