Coffee Ganache

Name: Coffee Ganache
Ingredients: 2 tablespoons powdered instant espresso; 1/4 cup boiling water; 1 1/2 cups heavy cream; 2 tablespoons light corn syrup; 2 2/3 cups finely chopped dark chocolate

5 ingredients

3 steps

Ingredients

2 tablespoons powdered instant espresso
1/4 cup boiling water
1 1/2 cups heavy cream
2 tablespoons light corn syrup
2 2/3 cups finely chopped dark chocolate

Directions

1

Stir together the instant espresso and boiling water until smooth. Set aside.
2

Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
3

Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.