CHOCOLATE COFFEE GANACHE WITH RASPBERRIES
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!
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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
Serving: 1sliceCalories: 852kcalCarbohydrates: 74gProtein: 8gFat: 59gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 75mgSodium: 398mgPotassium: 528mgFiber: 8gSugar: 33gVitamin A: 828IUVitamin C: 15mgCalcium: 86mgIron: 6mg
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