Espresso Ganache

Directions

1. 1
   Put the chocolate in a heatproof bowl.
2. 2
   In a small saucepan, heat the cream until bubbles appear around the edge; remove from the heat.
3. 3
   Add the espresso powder and stir to dissolve.
4. 4
   Pour the hot cream over the chocolate and let stand for 1 minute.
5. 5
   Stir the chocolate until melted and smooth.
6. 6
   Stir in the Kahlua.
7. 7
   Let the ganache stand at room temperature until firm enough to spread.