Chocolate Coffee Ganache With Raspberries and espresso 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. Or make my Easy Cornflake Cookies for Valentine's Day or my French Vanilla Hot Chocolate with Sweet Cream or my delicious Strawberry Hot Chocolate Pink Drink Recipe.
Jump to:
- Espresso Ganache With A Mocha Ganache Filling Makes The Perfect Coffee Ganache
- What You'll Need for Chocolate Ganache Recipe
- Ingredients for Chocolate Ganache with Coffee
- How To Make Chocolate Espresso Ganache
- Dark Chocolate Coffee Ganache
- The Crust For Chocolate Coffee Ganache
- Let's Make The Mocha Ganache Filling
- Looking For More Delicious Dessert Ideas?
- Follow Us
- Pin or send this recipe to a friend!
- 📖 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 Chocolate Ganache Recipe
Ingredients for Chocolate Ganache with Coffee
- 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.
Dark Chocolate Coffee Ganache
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. Milk chocolate coffee ganache is so good, you won't need to visit a restaurant for a fancy dessert! Espresso chocolate ganache is one of the best dessert recipes!
You can also make white chocolate ganache using this recipes, simply swap out the dark chocolate chips for white chocolate chips.
Whip up some heavy whipping cream to the right consistency and top with the chocolate coffee ganache with some coffee granules and homemade whip cream for an extra delicious treat!
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!
Step 1: The first step to make this cake recipe is preheat your oven to 350° Fahrenheit.
Step 2: 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.
Step 3: In a small bowl, combine the prepared Graham cracker crumbs, cocoa powder, and the melted butter. Crumbs should be slightly dry.
Step 4: 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.)
Step 5: 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
Step 6: 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.
Step 7: 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.
Step 8: 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.)
Step 9: 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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About Genevieve
Thank you for stopping by Fitty Foodlicious, a website dedicated to sharing lasting, family recipes, anxiety tips and tricks, and healthy spirited mental wellness. Genevieve's recipes have been featured on MSN.com, NewsBreak, Food Talk Daily, Food Gawker, Trivet Recipes, Bartender.com, Health Magazine, Kitchen Aid AU NZ, and has a published Cookbook titled The 5-Ingredient Paleo Cookbook which can be purchased at all major bookstores and on Amazon.
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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.
Freya
This looks divine! I love that you have already given me the justification to eat this for breakfast too, as I definitely would!
Lucy
Chocolate, coffee and raspberries are the best combination. This is such a decadent indulgent dessert and perfect for Valentine's Day.
Nora
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
The chocolate and the coffee paired so well. These two are among my favourite flavour combinations. Thanks for an easy to follow recipe.
Linda
You speak my language! This coffee ganache is too die for and I love every slice of this dessert
Ieva
I just finished it, and it's definitely one of my favourite chocolate desserts. It's just the right level of sweetness and bitterness, and it just tastes so rich and luxurious. The best!
Ashley
Yum! The perfect dessert for Valentine's Day too!
Amy
Was going to save this for Valentine's day but couldn't wait. It was so good!
Criss
This chocolate coffee ganache with raspberries and espresso is divine! I tried the recipe, and the rich, smooth ganache paired with the tart raspberries and bold espresso is a match made in heaven. Perfect for dessert lovers—highly recommend!