- 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
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.