Rich with dark chocolate and espresso flavor, these bite-sized espresso ganache confections are like a sip from your favorite coffee house.
Recipe type: Dessert | Chocolate Candy
Equipment: Small Saucepan Method: Stovetop Pan: Mini Muffin Pans Pan Prep: Paper Liners Yield: 24 to 30 Pieces Storage: Airtight Container, Refrigerate
Help: Chocolate Types
Help: Chocolate Types
- 12 ounces semisweet chocolate, chopped into small or ¼ inch pieces
- 4 ounces unsweetened baking chocolate, chopped into small or ¼ inch pieces
- ¾ cup whipping (heavy) cream
- 3 tablespoons instant espresso coffee (espresso powder)
- ¼ cup granulated sugar
- ¼ cup (1/2 stick) unsalted butter
- About 30 dark chocolate covered espresso beans
Prepare two mini muffin pans; line with mini paper or foil candy liners.
- Place the chopped semisweet chocolate and chopped unsweetened chocolate in a large mixing bowl. Set aside.
- In a small heavy saucepan, combine the whipping cream, espresso coffee, sugar, and butter. Place the pan over medium low heat, stirring to dissolve the espresso and sugar. Increase the heat to medium and bring the mixture to a boil. Remove from the heat.
- Pour the boiling mixture over the chocolate, stirring just enough so the chocolate is completely covered by the cream, then let it sit, without stirring, for 1 to 2 minutes. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides, stirring until the chocolate is completely melted and the mixture is thick and smooth. Stir gently so not too much air is stirred into the mixture.
- Spoon 2 level tablespoons of espresso ganache into each candy liner. Tip: If the cups seem too full use a little less than 2 tablespoons of ganache.
- Use a toothpick to swirl the top of the ganache to evenly spread the ganache in each cup.
- Place a chocolate-covered espresso bean in the center of each cup.
- Let the cups sit until the ganache is firm, or refrigerate about 1 hour until firm. Store tightly covered in the refrigerator up to two weeks.
Source: Desaulniers, Marcel, Death by Chocolate Cookies, Random House of Canada, 1997