Espresso Ganache
Makes ½ cup
  • 4 ounces (115 grams) 56% cacao semisweet chocolate, chopped
  • 1½ tablespoons (21 grams) unsalted butter
  • 1 teaspoon (2 grams) espresso powder
  • 2 tablespoons (30 grams) heavy whipping cream, warmed
  1. In the top of a double boiler, combine chocolate, butter, and espresso powder. Cook over simmering water, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; stir in warm cream until combined.
Recipe by Bake from Scratch at