Coffee Ganache

Total Time: 15 mins Preparation Time: 15 mins

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

Recipe

• 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.