Espresso Ganache

This frosting is just like the chocolate and cream mixture found in truffles.

Slideshow: Beautiful Desserts

  • Servings: MAKES 3 CUPS

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Ingredients

  • 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 Kahlúa

How to make this recipe

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

Contributed By Published September 1998





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