Description
This whipped coffee ganache is a light, creamy frosting made with white chocolate, heavy cream, and espresso powder. Perfect for filling and decorating cakes and cupcakes.
Ingredients
- 250 g (8.8 oz) white chocolate, finely chopped
- 187 g (¾ cup + 1 tbsp) heavy whipping cream, 35% fat, for heating
- 187 g (¾ cup + 1 tbsp) heavy whipping cream, 35% fat, cold
- 6 g (about 2 tsp) instant espresso powder
Instructions
- Melt the chocolate: Finely chop the white chocolate and melt in the microwave or over a double boiler until smooth.
- Heat the coffee cream: Heat the first portion of cream with the espresso powder, stirring until dissolved and just simmering.
- Emulsify: Gradually pour the hot coffee cream over the melted chocolate, stirring until smooth and glossy.
- Add the cold cream: Pour in the cold cream and blend with an immersion blender until smooth.
- Chill: Cover with plastic wrap touching the surface and refrigerate for at least 6 hours, preferably overnight.
- Whip gently: Beat the chilled ganache at medium-low speed, watching the texture closely. Stop as soon as it becomes thick, fluffy, and firm enough to hold its shape while remaining soft and spreadable.
- Use or refrigerate: Use immediately for filling or piping, or keep refrigerated until needed.
Notes
Storage
Store whipped coffee ganache in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Recipe Tips
- Use quality chocolate: Choose white chocolate containing cocoa butter.
- Full-fat cream: Use heavy whipping cream with at least 35% fat.
- Dissolve the coffee: Mix espresso powder into the hot cream before adding it to the chocolate.
- Chill thoroughly: Refrigerate for at least 6 hours before whipping.
- Avoid overwhipping: Stop as soon as the ganache holds its shape but remains soft and creamy.
- Prep Time: 15 minutes
- Chilling time: 6 hours
- Category: Frosting
- Cuisine: American