Coffee ganache for petit fours

steve bennett

steve bennett

11th February 2012

Coffee ganache for petit fours

Rich ganache, use best possible chocolate and coffee.


  • 1.1kg dark chocolate (a)
  • 550g double cream (b)
  • 100g diced butter (c)
  • 125ml espresso (d)


Bring (b)to the boil, pour over (a), and stir til the choc is all melted.
Mix in (c), and stir until fully incorporated., then add (d), and stir again until the ganache is smooth.
Pour into a deep tub, and allow to set in a fridge. Using a Parisienne scoop, make small balls of the mix.
Roll these balls in cocoa powder mixed with a little finely ground coffee.

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