Ingredients for Coffee Ganache
- 1 teaspoon instant espresso powder
- 1 tablespoon boiling water
- Heavy Cream
- Light Corn Syrup
- Dark Chocolate
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How to Make Coffee Ganache
- In a small bowl, whisk together the instant espresso powder and boiling water until completely smooth and dissolved. Set aside.
- In a medium, heavy-bottomed saucepan, combine the heavy cream and light corn syrup.
- Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Do not boil.
- Remove from heat and immediately stir in the prepared espresso mixture.
- Pour the hot cream mixture over the finely chopped semi-sweet chocolate in a heatproof bowl.
- Let the mixture stand, covered, for 2-3 minutes to allow the chocolate to soften.
- Gently whisk the ganache until the chocolate is completely melted and the sauce is smooth and glossy.
- If using immediately, keep warm in a double boiler or over very low heat. Otherwise, let cool to room temperature and store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
326g
Carbs
16g
