Image is for illustrative purposes only.
This is a mocha butter ganache — a cross between a ganache and a buttercream. Whipped butter is blended with melted dark and white chocolate, a little cream and strong coffee dissolved in water, then beaten light. The result is soft enough to pipe straight away, yet it firms up in the fridge and holds a clean shape.
The flavour is mild and milky rather than sharp, with the bitterness of dark couverture rounded off by the sweeter white chocolate and lifted by coffee. It is a good filling and coating for finger-shaped baton pastries, layered slices and sponge cakes, and it spreads smoothly without tearing the crumb.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 880
Number of Units: 1
Unit Size: batch of about 880 g, enough to fill and coat one 20–24 cm cake or a tray of baton pastries
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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400 |
14.1 ounces
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Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
unsalted
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room temperature |
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B
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100 |
3.5 ounces
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Dark Chocolate (Couverture)
Couverture chocolate is a very high-quality chocolate that contains extra cocoa butter (32–39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
bitter
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melted and cooled |
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C
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300 |
10.6 ounces
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White Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
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melted and cooled |
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D
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15 |
0.5 ounce
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Instant Coffee
Instant coffee, also called soluble coffee, coffee crystals and coffee powder, is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.
granules or powder
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E
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15 |
1 tablespoon
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Water
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warm |
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F
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50 |
1.7 fluid_ounces
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
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room temperature |
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880
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Take A (butter) out of the fridge well ahead of time and cut it into cubes so it softens evenly. |
Soft enough to dent easily with a finger, but not oily or melting |
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2 |
Melt |
Melt B and C (dark couverture and white compound chocolate) separately over a water bath or in short bursts in the microwave, then set both aside to cool. |
Fully melted and smooth, then cooled to just lukewarm — barely warm to the touch, still fluid |
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3 |
Dissolve |
Stir D (instant coffee) into E (warm water) until no grains remain, then stir in F (thickened cream). |
A smooth, dark coffee liquid with no undissolved granules |
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4 |
Whip |
Whip A (butter) in a mixer with the paddle or whisk until very pale and fluffy. |
Almost white, light and airy, with no lumps |
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5 |
Mix |
With the mixer on low, pour the cooled B and C (dark and white chocolate) into the whipped butter, then add the coffee and cream mixture in a steady stream. |
Evenly coloured and smooth; if it looks split, the chocolate was too cool or the butter too cold |
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6 |
Whip |
Turn the mixer up and whip the ganache light. |
Pale mocha colour, light and spreadable, holding soft peaks |
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7 |
Use |
Use straight away to fill, pipe or coat. If it has been refrigerated, bring it back to room temperature and re-whip briefly before using. |
Soft and pipeable, not stiff or grainy |
Important Notes
This batch makes about 880 g of ganache — enough to fill and coat one 20–24 cm cake, or to fill a tray of finger-shaped baton pastries and slices. The two chocolates must be cooled to lukewarm before they meet the butter: too hot and the butter melts and the ganache goes runny, too cold and the chocolate sets into hard specks. Store covered in the fridge for up to five days, then bring back to room temperature and re-whip before use. It also freezes well for a month.
Tools & Arrangements
Electric mixer with paddle and whisk attachments, two heatproof bowls for melting chocolate, small saucepan or microwave, small jug for the coffee, rubber spatula, palette knife or piping bag for finishing.
