Coffee Ganache


  • 1 cup creme fraiche
  • ½ cup sugar
  • 1 tsp coffee extract (may substitute espresso)
  • ½ lb milk chocolate, finely chopped
  • 9 tbsp butter, room temperature


  1. Bring the créme fraiche, sugar and coffee extract to a boil
  2. Pour mixture over the chocolate and whisk to combine
  3. Add the creamed butter and mix to combine
  4. Let the ganache rest at room temperature for an hour or put ganache in a bowl and place in an ice bath, stirring constantly until ganache reaches spreadable, pipeable consistency
  5. Use to frost, fill sweet treats, or roll into balls (when thickened) for chocolate truffles.  Ganache can be kept refrigerated in an air-tight container for a couple  of weeks.