Mocha Ganache Recipes

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MOCHA GANACHE RECIPE



Mocha Ganache Recipe image

This is a small batch of ganache, enough to fill a small layer cake. You can double or triple the recipe as needed.

Provided by Jennifer Rao - Around the World in 80 Cakes

Time 10m

Number Of Ingredients 4

1 cup (6 oz) Semi-sweet chocolate chips
1/2 cup (4 oz) heavy cream
1.5 Tbsp Light corn syrup
1.5 teas instant coffee

Steps:

  • Place the chocolate chips in a heat proof bowl, set aside
  • Put the heavy cream into a microwave safe measuring cup or bowl and microwave for 2-3 minutes or until boiling. If you don't have a microwave you can bring to a boil in a saucepan on the stove.
  • Once the cream is boiling stir in the instant coffee if you want to make mocha ganache. If you want plain ganache leave out the coffee.
  • Pour the hot cream over the chocolate and let it sit for about 5 minutes so that the chocolate melts.
  • Using a whisk slowly stir the chocolate until it has completely mixed with the cream. If there are any lumps of un-melted chocolate you can microwave for a few seconds (no more than 10 seconds at a time) to melt it completely.
  • Stir in the corn syrup and 0.5-1 teaspoons of extract of your choice. Allow to cool before using as a filling or frosting. Store in an air tight container in the refrigerator.

MOCHA GANACHE



Mocha Ganache image

This ganache adds decadence to frozen yogurt or a slice of our Mocha Chip Angel Food Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 3

1 cup semisweet chocolate chips (6 ounces)
1/2 cup skim milk
2 teaspoons instant espresso powder

Steps:

  • Place chocolate chips, skim milk, and instant espresso powder in a medium heatproof bowl set over (not in) a pot of simmering water. Stir until chocolate melts and mixture is smooth. Remove from heat.

Nutrition Facts : Calories 111 g, Fat 6 g, Fiber 1 g, Protein 2 g

ESPRESSO BROWNIES WITH MOCHA GANACHE



Espresso Brownies with Mocha Ganache image

Provided by Kardea Brown

Categories     dessert

Time 2h25m

Yield 16 servings

Number Of Ingredients 15

Nonstick cooking spray
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons instant espresso powder
1/4 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 tablespoon canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
4 ounces semisweet chocolate, finely chopped
1/4 cup plus 2 tablespoons heavy cream
2 tablespoons strong coffee
1 teaspoon flaky sea salt, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Cut a piece of parchment paper to fit the bottom of the pan with an overhang on two opposite sides.
  • For the brownies: Whisk together the flour, cocoa powder, espresso powder and salt in a small bowl and set aside. Whisk together the sugar, butter and oil in a large bowl. Add the eggs and vanilla and whisk just until combined. Using a spatula, stir the dry ingredients into the wet ingredients until no flour streaks remain and then fold in the chocolate chips. Pour the batter into the prepared baking pan and bake until the center is slightly set, 30 to 35 minutes. Let cool for about 30 minutes.
  • For the ganache: When the brownies are ready, put the chocolate in a small heatproof bowl and set aside. Heat the cream and coffee in a small saucepan just until it barely reaches a simmer. Pour the liquid over the chocolate and let sit for 10 seconds before whisking until smooth and shiny. Pour the ganache over the cooled brownies, gently shaking to completely coat the top. Let sit at room temperature until completely cool (about 1 hour) or pop into the refrigerator for 15 minutes before sprinkling with sea salt (if using). Run a knife around the edge of the baking pan and use the parchment to lift out the brownies before slicing.

MOCHA GANACHE



Mocha Ganache image

Make and share this Mocha Ganache recipe from Food.com.

Provided by Robs415

Categories     Dessert

Time 35m

Yield 2 cups

Number Of Ingredients 3

1 cup whipping cream
1 (12 ounce) package semisweet chocolate morsels
1 tablespoon instant coffee granules

Steps:

  • Microwave whipping cream in a glass bowl at HIGH 1 minute and 30 seconds or until hot, stirring once. Add chocolate morsels and coffee granules; stir until smooth. Chill 30 minutes or until spreading consistency.

PEPPERMINT-MOCHA GANACHE



Peppermint-Mocha Ganache image

This easy-to-make Peppermint-Mocha Ganache can be the crowning glory to all kinds of desserts, including cakes, cupcakes and brownies.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 4

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into small pieces
2 Tbsp. brewed strong MAXWELL HOUSE Coffee
2 Tbsp. crushed candy canes

Steps:

  • Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Stir in coffee.
  • Refrigerate 30 min. or until ganache is thick enough to spread, then use to top cupcakes or other desserts as a frosting. Sprinkle with crushed candy.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

MOCHA CAKE WITH CHOCOLATE GANACHE RECIPE BY TASTY



Mocha Cake With Chocolate Ganache Recipe by Tasty image

Here's what you need: brown sugar, white sugar, butter, eggs, salt, vanilla extract, baking powder, baking soda, cocoa powder, flour, bittersweet dark chocolate, cream, milk, instant coffee, cane sugar

Provided by Tricia Pelayo

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 15

¼ cup brown sugar
½ cup white sugar
¾ cup butter, softened
3 eggs
¼ teaspoon salt
¼ tablespoon vanilla extract
½ teaspoon baking powder
¾ teaspoon baking soda
⅓ cup cocoa powder
1 ¼ cups flour
1 ½ cups bittersweet dark chocolate, divide into two parts
¼ cup cream
½ cup milk
1 teaspoon instant coffee
1 teaspoon cane sugar

Steps:

  • For the chocolate ganache: Melt the chocolate and cream together in a double boiler. Stir until thoroughly combined, then chill in the refrigerator for at least an hour. On a double boiler, place one part of chocolate and cream.
  • For the sponge cake, first preheat your oven to 180°C.
  • Cream together the sugar, brown sugar, and butter until the mixture is light and fluffy. Then, set the butter-sugar mixture aside and mix together the vanilla and eggs.
  • Get your butter-sugar mixture and slowly add in the vanilla-egg mixture. (Make sure to do it slowly to prevent the fat and water from separating).
  • Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the mixture and fold it in.
  • Halfway through mixing, add in the remaining chocolate (chopped) and stir until there are no more flour pockets.
  • On a buttered pan lined with parchment paper, pour in the batter, ensuring that it is spread evenly. Tap on the counter to release air bubbles, then bake for 20-25 minutes.
  • Cool for 30 minutes, at least, once cooked through.
  • For the syrup: mix together the coffee, cane sugar, and milk properly.
  • To assemble, add some syrup to your cake and let it cool for 10 minutes.
  • Pour the chocolate ganache on top of your cake and let it chill again, this time for 30 minutes.
  • Serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 27 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, Sugar 15 grams

GANACHE FOR MOCHA FUDGE BROWNIES



Ganache for Mocha Fudge Brownies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 7

8 ounces best-quality bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
4 teaspoons instant espresso powder
Pinch of salt
1/8 teaspoon pure vanilla extract

Steps:

  • Place chocolate in a small bowl; set aside. In a medium saucepan, heat cream, butter, sugar, espresso powder, salt, and vanilla over medium heat. Pour over chocolate, and let stand until chocolate is partially melted, 3 to 5 minutes. Using a rubber spatula, stir chocolate until completely melted and smooth. Let stand until thickened and the consistency of frosting, about 1 hour.

MOCHA



Mocha image

Provided by James Freeman

Categories     Coffee     Non-Alcoholic     Chocolate     Breakfast     Brunch     Dessert     Drink     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 drink

Number Of Ingredients 3

3 tablespoons Ganache for Hot Chocolate and Mochas
8 fluid ounces (1 cup / 240 ml) steamed milk or steamed soy milk
1 double ristretto shot of espresso

Steps:

  • Put the ganache in a 10-ounce ceramic cup. Pull the espresso directly over the ganache, then pour the steamed milk over the top from 12 to 20 inches above the cup. The force of gravity will be all the agitation that is required to mix the ganache with the milk. No stirring will be required. Serve immediately.

MOCHA ICING



Mocha Icing image

This is an old recipe I have for Mocha Icing. I hope you like it. The recipe makes enough for one 8 inch layer cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 12

Number Of Ingredients 7

⅓ cup unsweetened cocoa powder
⅓ cup strong, hot, brewed coffee
3 cups confectioners' sugar
⅓ cup melted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
  • Frost the cake, and sprinkle with chopped walnuts if desired.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 31.6 g, Cholesterol 13.6 mg, Fat 7.1 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 3.6 g, Sodium 61.6 mg, Sugar 29.5 g

MOCHA GANACHE TRUFFLE CUPS



Mocha Ganache Truffle Cups image

These bite-size candies are terrific with after-dinner coffee.

Yield 60 1-inch truffle cups

Number Of Ingredients 4

8 ounces bittersweet chocolate, finely chopped
3/4 cup heavy whipping cream
1 tablespoon instant espresso powder
60 mocha beans, for decoration

Steps:

  • Place the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove from the heat, take 1 tablespoon of hot cream and dissolve the espresso powder in it, then blend it back into the rest of the cream. Pour the hot cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the mixture, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
  • Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the ganache mixture. Pipe the mixture into 1-inch foil candy cups up to the top edge. Place a mocha bean on top of each cup. Chill the truffle cups in the refrigerator until they are set (1 hour).
  • In a tightly covered container wrapped in several layers of aluminum foil, the truffle cups will keep for 1 month in the refrigerator or 2 months in the freezer. The truffle cups are best served at room temperature.
  • Hazelnut Ganache Truffle Cups: Omit the espresso powder. After stirring together the chocolate and whipping cream, stir in 2/3 cup toasted, skinned, finely ground hazelnuts. Rather than placing a mocha bean on top of each truffle cup, place a toasted, skinned, whole hazelnut, pointed end up on top.
  • White Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 10 ounces white chocolate for the bittersweet chocolate.
  • Milk Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 9 ounces milk chocolate for the bittersweet chocolate.

HAZELNUT MOCHA TORTE



Hazelnut Mocha Torte image

This dessert is reminiscent of fine European cakes. I recently made it for my mother, who is German, and it brought back fond memories for her.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 19

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
2 cups ground hazelnuts
1/4 cup all-purpose flour
MOCHA GANACHE:
8 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons instant coffee granules
BUTTERCREAM:
2/3 cup sugar
1/4 cup water
4 large egg yolks, room temperature
1 teaspoon vanilla extract
1 cup butter, softened
1/4 cup confectioners' sugar
Additional ground hazelnuts
Whole hazelnuts and chocolate leaves

Steps:

  • In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.

Nutrition Facts :

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