Chocolate Ganache by Janice Wong

Easy recipe for decadent truffles
Prep Time15 mins
Cook Time15 mins
In fridge4 hrs
Course: Dessert
Cuisine: French
Servings: 20 pieces


  • 25 gr 38% Milk Chocolate
  • 55 gr 76% Dark Chocolate
  • 90 gr cream 35.1% Elle Vire
  • 8 gr coffee powder
  • 10 gr trimoline


  • Place cream, Trimoline and Coffee powder in a pot and bring to the boil.   Sieve Mixture.⁠
  • Pour over the Dark and Milk Chocolate. (No need to warm the chocolate beforehand - you want the mixture to heat it.) 
  • Stir until all ingredients are well incorporated and mixture is smooth and shiny
    Janice's Tip: If the mixture separates, add a little water and blend with hand mixer
  • Pour the ganache into a shallow plastic container lined with baking paper and let it set in the fridge for 4-5 hours⁠
  • Take the paper off & cut the ganache into cubes⁠
  • Application:   Chocolate Truffles.  Cut into squares or roll it into round truffle balls and coat it in cocoa powder!⁠
  • Happy baking!