Espresso Chocolate Ganache

Master ganache in a snap with this easy recipe.

15 minutes


Step 1.

Put 1 inch of water in a medium pot and bring to a simmer.

Step 2.

Place sugar, cream, chocolate and butter in a heatproof bowl and place over the water to gently warm the ingredients. The bowl should fit snuggly over the pot (alternatively, use a double boiler). Let ingredients melt and combine without stirring for 10 to 12 minutes. The sugar should be fully dissolved or the sauce will have a granular texture.

Step 3.

Stir in espresso or espresso powder until well combined. Allow to cool slightly before using, or keep in the fridge for up to 2 weeks and warm before using.


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