Chocolate Ganache

• 14 ounces semisweet or bittersweet chocolate, broken into pieces
• 3 tablespoons espresso, strong coffee or water
• 1 teaspoon vanilla extract
• 1/4 cup sugar (confectioners', granulated or light brown)
• 3/4 cup heavy cream, preferably not ultrapasteurized
• 1 pinch coarse salt, more to taste

1. PREPARATION
2. 1.
3. In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in-between.)
4. 2.
5. Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust the seasoning.
6. YIELD About 1 1/2 cups

bittersweet chocolate, espresso, vanilla, sugar, heavy cream, coarse salt

Taken from www.epicurious.com/recipes/member/views/chocolate-ganache-52852681 (may not work)