Easy Dark Chocolates Filled With Chocolate Coffee Ganache Recipe

Prepare a chocolate mold for filling.

Tempered dark chocolate is used for the shell.

Use a food grade paintbrush to paint the bottom and sides of the mold with chocolate.

Create a shell by coating the bottom and sides of each cavity in the mold.

Place the mold in the fridge for 5 minutes to set the first layer of chocolate.

Apply a second layer of tempered chocolate to the shell, ensuring to cover the sides well.

Place the mold back in the fridge for another 5 minutes to set the second layer.

Optionally, apply a third layer of chocolate for a thicker shell, refrigerating for another 5 minutes after application.

Prepare the chocolate coffee ganache filling using dark chocolate, whipping cream, and instant coffee, doubling the coffee for a stronger flavor.

Transfer the ganache into a piping bag for easy filling.

Fill each chocolate shell carefully with the ganache, leaving some space at the top.

Use a spoon to cover the ganache with more tempered chocolate, ensuring not to overfill.

Tap the mold gently to smooth out the chocolate on top.

Refrigerate the filled chocolates for about 5 minutes until the top layer of chocolate sets.

Remove the chocolates from the mold by tapping it gently and turning it over.

Optionally, trim the edges of the chocolates with a sharp knife for a professional look.

Equipment Needed

Spice Level:

Allergens