Espresso Ganache

• 18 ounces bittersweet chocolate, broken into 3/4 -inch pieces
• 1 3/4 cups plus 2 tablespoons heavy cream
• 1 1/2 teaspoons instant espresso powder
• 1 1/2 tablespoons Kahlua

1. Put the chocolate in a heatproof bowl.
2. In a small saucepan, heat the cream until bubbles appear around the edge; remove from the heat.
3. Add the espresso powder and stir to dissolve.
4. Pour the hot cream over the chocolate and let stand for 1 minute.
5. Stir the chocolate until melted and smooth.
6. Stir in the Kahlua.
7. Let the ganache stand at room temperature until firm enough to spread.

bittersweet chocolate, heavy cream, espresso powder, kahlua

Taken from www.foodandwine.com/recipes/espresso-ganache (may not work)