3-Ingredient Coffee Ganache: the Easiest and Quick Recipe for a Creamy Ganache!

Total time: 20 mins + resting time
Difficulty: Low
Serves: 4 people
By Cookist

3-Ingredient Coffee Ganache is a delicious and versatile cream: it is a variant of the classic chocolate ganache, ready in a few minutes and made with only 3 ingredients: fresh cream, white chocolate and instant coffee. To make it, just bring the cream to a boil, add the chocolate, the instant coffee and mix everything well; the mixture will then have to rest for a few hours, before being blended to obtain a soft and frothy ganache, ready to use to fill your desserts or to add to a cup of coffee, to make your break more delicious.

What is Ganache?

Ganache is a rich and versatile mixture used in various desserts, made by combining chocolate and cream. Originating in France, ganache can be used as a filling, frosting, or even as a base for truffles. The basic recipe involves heating fresh cream and then adding chopped chocolate, which melts into the cream. The mixture is then whisked until smooth and glossy. For this particular recipe, the addition of instant coffee enhances the flavor, adding a subtle depth to the sweetness of the white chocolate.

The history of ganache dates back to the mid-19th century in France. It is said to have been created by accident when a young apprentice spilled hot cream over chocolate. His furious master called him a "ganache," a French term for a foolish or clumsy person. However, the resulting mixture turned out to be delicious, and the name stuck. Over time, ganache became a staple in the world of confectionery, prized for its smooth texture and ability to transform simple ingredients into luxurious desserts. Today, it is used by pastry chefs and home bakers alike to add a touch of elegance to cakes, pastries, and even beverages.

Tips for the Best 3-Ingredient Coffee Ganache

  • Start with high-quality fresh cream and white chocolate. The better the ingredients, the richer and more flavorful your ganache will be. Opt for premium instant coffee as well, to ensure a robust coffee flavor.
  • Ensure the white chocolate is finely chopped before adding it to the hot cream. This will help it melt quickly and evenly, resulting in a smoother ganache.
  • Heat the cream until it just reaches a boil, then remove it from the heat immediately. Overheating can cause the cream to separate, affecting the texture of the ganache.
  • After adding the chocolate and instant coffee to the hot cream, mix thoroughly with a whisk or a hand blender until the mixture is smooth and fully combined. Ensure there are no lumps or unmelted chocolate pieces.
  • Pour the ganache into a container and cover it with plastic wrap, ensuring the wrap is in direct contact with the surface of the ganache to prevent a skin from forming. Chill it in the fridge for at least 6 hours, or overnight for the best consistency.
  • Before using, whip the ganache with electric whisks until it reaches the desired consistency. Be careful not to over-whip, as this can cause the ganache to become grainy.
  • Let the ganache come to room temperature before using it to stuff cakes or add to coffee. This ensures it is soft and spreadable, making it easier to work with.

What is The Secret of a Good Ganache?

The secret to a good ganache lies in using high-quality ingredients, ensuring proper temperature control, and thorough mixing. Start with premium fresh cream and finely chopped white chocolate. Heat the cream just to a boil before removing it from heat, then add the chocolate and instant coffee, mixing until smooth. Properly chilling and whipping the ganache to the right consistency also ensures a rich, velvety texture.

How Can I Harden My Ganache More Quickly?

To harden ganache quickly, spread it thinly in a shallow container and place it in the refrigerator. The increased surface area helps it cool faster, typically within 1-2 hours. You can also briefly place it in the freezer, checking frequently to prevent it from becoming too hard.

Ganache Vs. Frosting

Ganache and frosting differ primarily in their ingredients and texture. Ganache is a mixture of chocolate and cream, resulting in a rich, smooth, and glossy finish that can be used as a glaze, filling, or truffle base. Its texture is more fluid and luxurious, with a deep chocolate flavor. Frosting, on the other hand, is typically made from butter, sugar, and often includes milk or cream and flavorings like vanilla or cocoa. Frosting has a lighter, fluffier texture and is used to coat cakes and cupcakes, providing a sweet and creamy layer. While ganache is more elegant and intense, frosting is sweeter and more versatile for decorative purposes.

Can I Add Butter to My Ganache?

Yes, you can add butter to ganache. Adding butter gives the ganache a silkier texture and a richer flavor. It also helps to stabilize the mixture, making it slightly thicker and giving it a glossy finish.

What is The Correct Ratio for a Ganache?

The correct ratio for ganache typically depends on its intended use. For a standard ganache, a 1:1 ratio of chocolate to cream is common, providing a smooth, spreadable consistency. For a thicker, firmer ganache suitable for truffles, use a 2:1 ratio of chocolate to cream. Conversely, for a pourable glaze, a 1:2 ratio of chocolate to cream works best.

Can I Make This Ahead of Time?

Yes, ganache can be made ahead of time. Store it in an airtight container in the refrigerator for up to a week. Before using, bring it to room temperature and re-whip if necessary to restore its creamy texture.

How Can I Use This 3-Ingredient Coffee Ganache?

This ganache can be used in a variety of ways to enhance your desserts. It makes a luxurious filling for cakes, adding a rich and creamy layer between cake tiers. As a frosting, it can be spread smoothly over cakes and cupcakes, providing a decadent chocolate coating. The ganache can also be whipped to create a light and airy texture perfect for piping onto pastries or using as a dessert topping. Additionally, it serves as a delightful glaze when poured over baked goods, creating a shiny, professional finish. Beyond baking, you can use this ganache to enrich your coffee or hot chocolate, giving your beverages a velvety, indulgent twist.

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How to Store 3-Ingredient Coffee Ganache

To store ganache, place it in an airtight container and refrigerate for up to a week. If needed, bring it to room temperature and re-whip to restore its creamy texture before use. Ganache can also be frozen for up to three months. When freezing, ensure it is well-sealed to prevent moisture absorption and freezer burn. Thaw it in the refrigerator overnight and then bring it to room temperature before using.

Fresh cream
250 grams
White chocolate
250 grams
Instant Coffee
2 tbsp

How to Prepare 3-Ingredient Coffee Ganache

In a pan, pour the fresh cream, heat it over the stove and bring it to a boil. Remove from the heat source.

Add the chopped white chocolate and the instant coffee powder.

Mix well with a whisk or a hand blender, to melt both the chocolate and the instant coffee.

Pour into a container and cover with food film, making sure that the film is in contact with the cream. Leave it in the fridge overnight or for at least 6 hours.

Once the chilling time has passed, uncover the cream and, with an electric whisker, mount the cream until it reaches the desired texture.

Your coffee ganache is ready. Enjoy!

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