Bittersweet Ganache

bon appétit coffee chocolate milk/cream dessert christmas kid-friendly bake kidney friendly vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher small plates

Claire Saffitz

Makes about 2 cups

Source

Ingredients

2 ounces bittersweet chocolate, chopped

3 tablespoons unsweetened cocoa powder

2 teaspoons instant espresso powder (optional)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

3/4 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).

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