Chocolate Lovers Unite: we’re making Chocolate Mocha Ganache! Ganache is so easy to make and to make it mocha-flavored is a snap. I used Pero for my “mocha” flavor but you can also use instant espresso powder. The process is the same and anyone who loves mocha will be delighted!
Simply add the Pero or espresso powder to the cream as it is heated and pour over the chocolate. After about 10 minutes it’s ready to whisk by hand and it’s done! Seriously folks, it’s that easy! The only component is making sure you use high quality chocolate and heavy cream; a dangerously delicious combination!
If you don’t like mocha; no problem! Simply leave out the Pero or espresso; no other adjustments to the recipe need to be made.
The end result is a glossy smooth decadent mocha ganache ready for your next pie topping, dipping sweets, fruit, ice cream topping, etc. Ganache is excellent for coating pre-baked pie crusts. The ganache acts as a barrier to wet fillings but it also adds an extra layer of silky chocolate! One of my favorite uses for chocolate mocha ganache is as a topping and pie crust coating in Mocha Cream Pie; a truly marvelous mocha splurge!
Tip of the Day: Store your extra ganache in an old sour cream or butter container and label it as something no one else likes. There; now you have your stash.
Chocolate Mocha Ganache
Ingredients
- 1 cup high quality chocolate chopped into chunks or chocolate chips (6 ounces)
- 3/4 cup heavy whipping cream
- 1 tablespoon butter
- 1 tablespoon Pero or 1 teaspoon espresso powder You may omit Pero/espresso powder for unflavored ganache.
Instructions
- Place chocolate and butter in glass or metal mixing bowl, set aside.
- In sauce pan, over medium-high heat, heat cream with the Pero or espresso powder until just it begins to boil.
- Remove from heat and immediately pour over chocolate chips& butter to cover completely. Let sit undisturbed for 10 minutes to melt chocolate.
- After 10 minutes, whisk by hand until fully incorporated, glossy & smooth.
