Coffee and chocolate, name a better combo! For this recipe, I have combined rich dark chocolate with a creamy coffee ganache centre for the ultimate heavenly experience. These luxurious chocolates are surprisingly simple to make and make the perfect gift for loved ones, friends, or yourself - you deserve it!
Ganache typically involves using cream, however for my vegan centre, I have used tinned coconut milk. When you first open tinned coconut milk there is a thick creamy top layer and thinner clear liquid underneath - it is this thick top layer which I use to give the same creamy richness and pairs perfectly with the chocolate.
To form the chocolate shape I used a cake pop mould, or alternatively you can use any shaped moulds you have! The number of chocolates this recipe makes varies based on the size of your mould, but regardless this recipe will go very far! For that luxury chocolatier vibe, I topped my chocolates with a drizzle of leftover melted chocolate and some coffee beans.
Vegan Coffee Ganache Chocolates
Prep time: 45 minutes
Total time: 45 minutes
Servings: 20-24 chocolates
Ingredients
For the chocolate shell:
150g vegan dark chocolate
1 tsp coconut oil
For the coffee ganache:
150ml tinned coconut milk
100g vegan dark chocolate
1 tbsp instant coffee
1 tsp agave syrup
1/2 tsp salt
Instructions
Gently melt the chocolate for the outer shell in a bowl over a pan of simmering water (keep the bowl here throughout the recipe so the chocolate will stay melted the whole time).
Add a little melted chocolate to each of your moulds and spread it up to cover the sides, this should be quite thick to avoid the shells breaking. Then place the mould in the freezer for 10 minutes, or until the chocolate has set.
Open the tin of coconut milk and pour the top 150ml into a saucepan (this should be the creamiest part of the tin), then gently warm the coconut milk.
Once the coconut milk has almost reached a boil, add the dark chocolate, coffee, agave, and salt, to form the coffee ganache. Stir until all the ingredients are well combined, and remove from the heat.
Remove the mould from the freezer and add around 1 tsp of the coffee ganache to each chocolate shell.
Place the mould back in the freezer for a couple of minutes for the ganache to slightly firm up.
Remove the mould from the freezer again and cover each icing filled shell with the remaining melted chocolate. Place the mould back in the freezer for a final time to set. I left mine for around 30 minutes just to make sure.
Once they are set gently remove each of the shells from the mould to reveal the chocolate.
If desired you can decorate the chocolates once they have set, I drizzled mine with some melted chocolate and topped with some coffee beans.
Notes
These chocolates are best stored in the refrigerator, I found a couple melted on my counter in the heat!
I'd definitely recommend using a silicone mould as it is much easier to remove the shells than with a plastic mould and you're less likely to damage the chocolates in the process.
In addition to my coffee ganache filling, you could also try alternative fillings, such as replacing the coffee with vanilla extract or almond extract.
Thanks for reading, I hope you enjoy making these easy luxury coffee ganache chocolates. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox
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