Cold Brew Coffee Ganache

  • 2.5 oz Tempo

  • 3/4 cup Heavy Cream

  • 227g Bittersweet Chocolate Chips

  • 2 tbsp butter

Heat the cream, Tempo, and butter until it is just about to boil. Remove immediately and pour over the chocolate chips - and let it sit for ~3 minutes without stirring. 


After waiting, stir the mixture up for ganachey goodness and let it cool completely over a few hours.  


This ganache can be used as an icing or for fondue. You could also use it to make a coffee mousse or truffles!


Cold Brew Brownie Cake Pops

  • 1/2 cup Butter

  • 150 g Sugar

  • 3 Eggs

  • 90g All-Purpose Flour

  • 8 oz Semisweet Chocolate Chips

  • 2 tbsp Cocoa Powder

  • 5 oz Tempo

  • 1 tsp Vanilla Extract

Preheat oven to 350F. In the meantime...

Melt the chocolate and butter on a stovetop and let it cool for ~10 minutes. 

Once cooled, mix the choc-butter mixture with sugar, followed by one egg at a time. Add Tempo and then vanilla extract. Fold in the flour and cocoa powder until just mixed. 

Pour batter into a brownie pan and pop it into the oven for 35 minutes. 35 minutes later, Viola! Tempo Brownies, ready for the noshing!


Cold Brew Brownies

  • Cold Brew Brownies (See below for recipe)

  • Cold Brew Ganache 

  • Lollipop sticks (we used toothpicks!)

Crumble the cold brew brownies and ball the crumbles up on some parchment paper. Stick a lollipop stick into each brownie ball and pop them into the freezer for at least 2 hours.

After freezing the balls, dunk each brownie ball into cold brew ganache and let it set. Decorate the cold brew brownie cake pops with chocolate or caramel sauce or roasted almonds.