Chocolate Coffee Ganache With Raspberries

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This luscious dessert is simple to make and uses simple and minimal ingredients. This Coffee Chocolate Ganache Tart with fresh berries is the perfect dessert and pairs nicely with my favorite Charcuterie Board recipe and my favorite winter Sangria recipe.

The ingredients for this recipe can be found in your fridge and at your local grocery store.

Semisweet chocolate chips or milk and dark chocolate

Graham crackers or chocolate graham crackers

of Fitty Foodlicious' Ebook Recipes that Anyone Can Make

Cocoa Powder

Espresso Powder or Instant Coffee

Heavy Cream

Vanilla Extract

Butter

Fresh raspberries and strawberries for the cake topping. You can use any seasonal berries want, blueberries are a lovely option too.

Sprigs of fresh mint for garnish

Powdered sugar, optional

See full recipe card below for ganache ingredients and quantities.

This Chocolate coffee Ganache cake is super easy and fun to make. Grab your partner or loved one and have them make it with you!

It’s a fun way to spend time together. Get the entire family involved as this is a fun, family friendly activity.

You will need a 10-13-inch tart pan (I suggest using a ceramic one) and a glass with a flat wide bottom to help shape the crust.

The Chocolate Ganache Tart will keep in the fridge in an airtight container for up to three days. I suggest eating it right away as it's best enjoyed as fresh as possible.

Coffee Ganache recipe tastes wonderfully the next day for a breakfast treat with a hot cup of coffee.

Think of this like a coffee cake with chocolate ganache and coffee which is totally justifiable for a breakfast meal.

It take 10 minutes to prepare the crust for chocolate ganache recipe.

Grab your apron, get comfy in your kitchen and let's get baking!

The first step to make this cake recipe is preheat your oven to 350 ° Fahrenheit.

Using a food processor, break up the graham crackers and place them in the bowl of a food processor, if using.

Pulse until the crackers are pulsed into fine crumbs.

If you don't have a food processor, simply crush the graham crackers in a wide bowl using the bottom of a glass.

In a small bowl, combine the prepared graham cracker crumbs, cocoa powder, and the melted butter. Crumbs should be slightly dry.

Press the crumb crust mixture into the 13-inch tart pan.

Use a glass to do this more easily flatten the crumbs mixture into the tart pan.

Place the prepared tart pan on a silicone lined baking sheet and bake at 350-degrees for 10-minutes. After 10-minutes, remove the tart pan from the oven and let cool for at-least 5-minutes.

Place the semisweet chocolate in a glass bowl and set aside.

Immediately pour the heavy and butter mixture over the chocolate and combine. Use a spatula to combine the chocolate and heavy cream mixture. Add in the espresso and vanilla extract and combine everything again. This step takes time, be patient with it.

The chocolate will be nice and smooth when everything is combined.

Top the Chocolate Ganache Tart with fresh strawberries, raspberries, fresh sprigs of mint, and a light dusting of powered sugar and enjoy!

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Thank you for stopping by Fitty Foodlicious, a website dedicated to sharing lasting, family recipes, anxiety tips and tricks, and healthy spirited mental wellness. My goal with this site is to let you know you are not alone. You can cook anything you put your mind to, and as my Italian Grandmother used to say, "Mind Over Matter" and "A good meal with a good friend, can cure almost anything!" Please don't hesitate to reach out. You can contact me at my About Me page or find me jaunting around on Instagram. Cheers!