Chocolate Espresso Ganache

From many different sources.
Make this right before you are going to use it. Makes 1 cup, good for topping one 9-in cake.

Ingredients

  • 4 oz bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/2 tsp espresso powder
  • 1/2 Tbsp Kahlúa, brandy, or whatever liqueur you like

Directions

  1. Place chocolate in a glass bowl (or anything heat-proof)
  2. Heat heavy cream until the edge starts to bubble
  3. Stir in the espresso powder, then remove from heat and cover. Steep for 30 min.
  4. Bring the cream back to the heat until the edge starts to bubble again
  5. Pour espresso cream onto the chocolate, let it stand for 1 minute.
  6. Stir until mixture is uniform
  7. Stir in the Kahlúa
  8. Let it stand until it is still liquidy but would flow down very slowly on the cake (about 80-85F)
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