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Espresso Ganache
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Instant espresso powder turns chocolate ganache into a dangerously decadent mocha topping. Whether you're using it to top a cake or an eclair, this ganache is for real.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
8 ounces semisweet chocolate, cut up
1 tablespoon instant espresso powder
directions
Combine the heavy cream, butter, and sugar in a 2 1/2 quart saucepan over medium-high heat. Stir to dissolve the sugar and bring the mixture to a boil.
Meanwhile, add the chocolate and espresso powder to a heat-proof bowl. When the cream mixture is boiling, carefully pour it over the chocolate in the bowl. Cover the bowl tightly and let stand for 10 minutes.
Remove the cover from the bowl and quickly stir the chocolate until it is smooth and melted.
Keep at room temperature until ready to use.
nutrition data
69 calories, 6 grams fat, 6 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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