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Chocolate Coffee Ganache

Calling all you coffee lovers!! Yes, I'm talking to you. If you're looking for a delicious Chocolate Coffee Ganache Filling for your Macarons then I have something to share with you. This is one of my favorite Macaron filling recipes and you don't have to be a professional baker to make it happen. It only 3 ingredients and 4 steps - you got this!

Pairing this ganache with a caramel flavored Mac shell is must try! I like to add a coffee bean on top as decoration. This is the same recipe I use in my Macaron Shop and my Customers love it.

One thing to note is that this recipe calls for the use of a double boiler. If you have one extra bonus points for you but honestly I just use a glass bowl over a saucepan, lol. Sometimes in baking we have to improvise, right? Other than that this should be a pretty easy recipe for even a beginner baker. If you have any questions or comments, leave them bellow. I'd love to hear what you think.


Step 1.

Place 190g Ghirardelli Simi Sweet Chocolate Chips into your double boiler. I use a glass bowl over a saucepan and it works all the same. Add 1 cup water into the saucepan while the stove is set to the lowest heat setting. I personally use a gas stove on "2" setting. It may take 5-15 minutes for your water & bowl to heat up but don't worry. Once the chocolate has melted add 10g instant dark roasted coffee. Stir until ingredients are mixed together well. Keep in mind that the coffee will not dissolve completely.

This is something that you will want to take your time on. If the water heats up too quickly and starts to boil the glass bowl will become too hot. Your chocolate won't melt right at that point. Most likely you will end up with burnt, chunky chocolate ganache. Literally no one wants that, lol. I stir the chocolate often to help it melt.

Step 2.

While the chocolate is melting use separate saucepan to bring 100g Heavy Whipping Cream to an almost boil. When I say "almost boil" I mean you will start to see little bubbles forming on the sides and top. You can tell that if you were to let the heavy whipping cream get much hotter it would start to boil.

Step 3.

Once your chocolate has melted completely with the instant coffee being incorporated well and your heavy whipping cream has come to an almost boil add the heavy whipping into melted chocolate mixture. Stir the two ingredients together until they are combined. The first few minutes the mixture will look like chocolate soup. Keep mixing and slowly you will see the ganache start to look like actual ganache. It will have a nice shine to it. Let cool 3-5 mins before adding to piping bag. Let cool additional 30 minutes in the bag before piping onto Macarons


ENJOY!! Don't be a stranger. Find us on Instagram & tell us what you think! We love hearing from bakers & clients alike!


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