Chocolate Coffee Ganache With Raspberries is a delicious ganache recipe to enjoy on Valentine's Day or anytime of the year! This easy chocolate tart is made with heavy cream, milk and dark chocolate, chocolate graham crackers, and espresso for a delicious, coffee twist!
This luscious dessert is simple to make and uses simple and minimal ingredients. This Coffee Chocolate Ganache Tart with fresh berries is the perfect dessert and pairs nicely with my favorite Charcuterie Board recipe and my favorite winter Sangria recipe.
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Espresso Ganache With A Mocha Ganache Filling Makes The Perfect Coffee Ganache
The ingredients for this recipe can be found in your fridge and at your local grocery store.
What you'll need for the best ganache recipe:
Semisweet chocolate chips or milk and dark chocolate
Graham crackers or chocolate graham crackers
Cocoa Powder
Espresso Powder or Instant Coffee
Heavy Cream
Vanilla Extract
Butter
Fresh raspberries and strawberries for the cake topping. You can use any seasonal berries want, blueberries are a lovely option too.
Sprigs of fresh mint for garnish
Powdered sugar, optional
See full recipe card below for ganache ingredients and quantities.
How To Make Chocolate Espresso Ganache
This Chocolate coffee Ganache cake is super easy and fun to make. Grab your partner or loved one and have them make it with you!
It’s a fun way to spend time together. Get the entire family involved as this is a fun, family friendly activity.
You will need a 10-13-inch tart pan (I suggest using a ceramic one) and a glass with a flat wide bottom to help shape the crust.
The Chocolate Ganache Tart will keep in the fridge in an airtight container for up to three days. I suggest eating it right away as it's best enjoyed as fresh as possible.
Coffee Ganache recipe tastes wonderfully the next day for a breakfast treat with a hot cup of coffee.
Think of this like a coffee cake with chocolate ganache and coffee which is totally justifiable for a breakfast meal.
The Crust For Chocolate Coffee Ganache
It take 10 minutes to prepare the crust for chocolate ganache recipe.
Grab your apron, get comfy in your kitchen and let's get baking!
The first step to make this cake recipe is preheat your oven to 350 ° Fahrenheit.
Using a food processor, break up the graham crackers and place them in the bowl of a food processor, if using.
Pulse until the crackers are pulsed into fine crumbs.
If you don't have a food processor, simply crush the graham crackers in a wide bowl using the bottom of a glass.
In a small bowl, combine the prepared graham cracker crumbs, cocoa powder, and the melted butter. Crumbs should be slightly dry.
Press the crumb crust mixture into the 13-inch tart pan.
Use a glass to do this more easily flatten the crumbs mixture into the tart pan.
Place the prepared tart pan on a silicone lined baking sheet and bake at 350-degrees for 10-minutes. After 10-minutes, remove the tart pan from the oven and let cool for at-least 5-minutes.
Let's Make The Mocha Ganache Filling
Place the semisweet chocolate in a glass bowl and set aside.
In a medium saucepan, mix the butter and heavy cream on low heat until combined. Do not let the heavy cream curdle. You’ll know the heavy cream is ready when it starts to boil.
Immediately pour the heavy and butter mixture over the chocolate and combine. Use a spatula to combine the chocolate and heavy cream mixture. Add in the espresso and vanilla extract and combine everything again. This step takes time, be patient with it.
The chocolate will be nice and smooth when everything is combined.
Pour the chocolate mixture slowly into the 13-inch chocolate tart crust and refrigerate it for at-least two hours (2-4 hours is ideal.)
Top the Chocolate Ganache Tart with fresh strawberries, raspberries, fresh sprigs of mint, and a light dusting of powered sugar and enjoy!
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📖 Recipe
CHOCOLATE COFFEE GANACHE WITH RASPBERRIES
Ingredients
Chocolate Graham Cracker Crust
- 2 cups graham cracker crumbs or chocolate graham cracker crumbs
- ¼ cup cocoa powder
- ½ cup butter, melted
Chocolate Coffee Ganache Filling
- 1 pound bag semisweet or dark chocolate chips
- 1 tablespoon instant coffee or ground espresso
- 1 cup heavy cream
- 1 teaspoon Vanilla extract
Toppings for Chocolate Coffee Ganache With Raspberries
- 1 cup raspberries
- 1 cup sliced and whole strawberries
- Fresh sprigs of mint
- A light dusting of powered sugar, optional
Instructions
Instructions For Chocolate Graham Cracker Crust
- Preheat oven to 350-degrees
- Using a food processor, break up the graham crackers and place them in the bowl of a food processor, if using. Pulse until the crackers are pulsed into fine crumbs. If you don't have a food processor, simply crush the graham crackers in a wide bowl using the bottom of a glass.
- In a small bowl, combine the graham cracker crumbs, cocoa powder, and the melted butter until combined. Crumbs should be slightly dry.
- Press the crumb crust mixture into the 13-inch tart pan.
- Press the crumb crust mixture into the 13-inch tart pan. You can also use a glass to do this more easily to flatten the crumbs mixture into the tart pan.
- Place the prepared tart pan on a silicone lined baking sheet and bake at 350-degrees for 10-minutes. After 10-minutes, remove the tart pan from the oven and let cool for at-least 5-minutes.
Instructions For Chocolate Coffee Ganache Filling
- Place the semisweet chocolate in a glass bowl and set aside.
- In a medium saucepan, mix the butter and heavy cream on low heat until combined. Do not let the heavy cream curdle. You’ll know the heavy cream is ready when it starts to boil.
- Immediately pour the heavy and butter mixture over the chocolate and combine. Use a spatula to combine the chocolate and heavy cream mixture. Add in the espresso and vanilla extract and combine everything again. This step takes time, be patient with it. The chocolate will be nice and smooth when everything is combined.
- Pour the chocolate mixture slowly into the 13-inch chocolate tart crust and refrigerate it for at-least two hours (2-4 hours is ideal.)
- Top the Chocolate Ganache Tart with fresh strawberries, raspberries and fresh sprigs of mint.
- Sprinkle with powered sugar or fresh whipped cream just before serving.
- The longer the Chocolate Ganache Tart sits in the fridge, the easier it will be to slice.
Notes
Pro Tips:
The longer the Chocolate Ganache Tart sits in the fridge, the easier it will be to slice. Top Chocolate Ganache Tart with fresh strawberries, raspberries, fresh sprigs of mint, and a light dusting of powered sugar and enjoy! Chocolate Coffee Ganache Tart will keep in a glass airtight container in the fridge for up to three days. I suggest eating it right away as it's best enjoyed as fresh as possible, but also tastes wonderfully the next day as a breakfast treat with a hot cup of coffee. Don't worry, I won't tell! 😉 All images and text © Genevieve Jerome / Fitty Foodlicious 2022Nutrition
Thank you for stopping by Fitty Foodlicious, a website dedicated to sharing lasting, family recipes, anxiety tips and tricks, and healthy spirited mental wellness. My goal with this site is to let you know you are not alone. You can cook anything you put your mind to, and as my Italian Grandmother used to say, "Mind Over Matter" and "A good meal with a good friend, can cure almost anything!" Please don't hesitate to reach out. You can contact me at my About Me page or find me jaunting around on Instagram. Cheers!
Freya says
This looks divine! I love that you have already given me the justification to eat this for breakfast too, as I definitely would!
Lucy says
Chocolate, coffee and raspberries are the best combination. This is such a decadent indulgent dessert and perfect for Valentine's Day.
Nora says
The chocolate espresso ganache is delicious! Have made it for our guests yesterday, and it was a hit! And I made a second tart as well, without espresso, so that the kids did not come up short!
Jan says
The chocolate and the coffee paired so well. These two are among my favourite flavour combinations. Thanks for an easy to follow recipe.
Linda says
You speak my language! This coffee ganache is too die for and I love every slice of this dessert