Bittersweet Ganache

Name: Bittersweet Ganache
Yield: Makes about 2 cups
Ingredients: 2 ounces bittersweet chocolate, chopped; 3 tablespoons unsweetened cocoa powder; 2 teaspoons instant espresso powder (optional); 1 teaspoon vanilla extract; ½ teaspoon kosher salt; ¾ cup heavy cream

Claire SaffitzMakes about 2 cupsSource

sauce dessert chocolate easy quick gluten-free nut-free

Ingredients

2 ounces bittersweet chocolate, chopped

3 tablespoons unsweetened cocoa powder

2 teaspoons instant espresso powder (optional)

1 teaspoon vanilla extract

½ teaspoon kosher salt

¾ cup heavy cream

Method

Combine chocolate, cocoa powder, espresso powder (if using), vanilla, and salt in a medium heatproof bowl. Bring cream to a simmer in a small saucepan over low heat; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes. Whisk until smooth; let cool.

Using an electric mixer, beat ganache until light and fluffy (it should be the consistency of whipped cream).

Do Ahead: Ganache can be made 1 day ahead. Cover and chill. Bring to room temperature before using.