Espresso Ganache
Ingredients
- 18 ounces bittersweet chocolate, broken into 3/4 -inch pieces ⓘ
- 1 3/4 cups plus 2 tablespoons heavy cream
- 1 1/2 teaspoons instant espresso powder
- 1 1/2 tablespoons Kahlua
Instructions
- Put the chocolate in a heatproof bowl.
- In a small saucepan, heat the cream until bubbles appear around the edge; remove from the heat.
- Add the espresso powder and stir to dissolve.
- Pour the hot cream over the chocolate and let stand for 1 minute.
- Stir the chocolate until melted and smooth.
- Stir in the Kahlua.
- Let the ganache stand at room temperature until firm enough to spread.
Nutrition & Diet Analysis (per serving)
85
kcal
4% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).