Recipes Espresso Ganache 5.0 (6,067) 1 Review This frosting is just like the chocolate and cream mixture found in truffles. Beautiful Desserts By Rose Levy Beranbaum Rose Levy Beranbaum Rose is a luminary in the field of food writing. She has a BS and MA in food studies from NYU. Her 13 cookbooks include: The Cake Bible, inducted into IACP Culinary Classics (57 printings), and Rose's Heavenly Cakes — both winners of IACP book of the year. She is a three time James Beard Award winner. Her work has crossed the boundary between the home and professional baker. The Cake Bible, now in its 60th printing, is being revised for its 35th anniversary.Rose had a column for the LA Time Syndicate for 7 years and has written for many major food publications, including The New York Times, Food & Wine, and Bon Appétit. As a contributing editor to Food Arts Magazine, her "Rose's Sugar Bible" won the Jacob's Creek World Food Award for Best Food article. Food & Wine's Editorial Guidelines Updated on November 23, 2021 Print Rate It Share Share Tweet Pin Email Yield: 3 cups 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 Directions 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. Rate it Print