Makes 60 pieces

  • 8 ounces (1 cup) heavy cream
  • 1 1/2 ounces (2 tablespoons) light corn syrup
  • 1 tablespoon instant coffee granules
  • 1/2 ounce (1 tablespoon) soft unsalted butter
  • 14 ounces (2 1/3 cups) dark chocolate, chocolate coins, or chopped in 1/2-inch pieces
  • 12 ounces (2 cups) dark coating chocolate, chopped in 1/2-inch pieces, for dipping
  • 2 teaspoons instant coffee granules, for garnish


  1. Line a 9 x 13-inch baking pan with parchment paper.
  2. Combine the cream and corn syrup in a 2-quart saucepan and bring to a boil.
  3. Remove from the heat. Add the instant coffee granules and stir to dissolve.
  4. Add the butter and chopped chocolate or pistols to the cream and stir until smooth and homogeneous.
  5. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
  6. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
  7. Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.
  8. Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.
  9. When all of the ganache has been scooped, roll each portion by hand into a round ball.
  10. Follow the heating instructions on the compound coating package to melt the coating.
  11. Dip the ganache centers in the coating.
  12. After dipping, but before the chocolate sets fully, put a pinch of instant coffee on top of each piece.


Formulation courtesy of The Culinary Institute of America