Bittersweet Ganache
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
39
Spice
42
Sweetness
49
Sourness
49
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Combine chocolate, cocoa powder, espresso powder (if using), vanilla, and salt in a medium heatproof bowl
2
Bring cream to a simmer in a small saucepan over low heat; pour over chocolate mixture
3
Let sit until chocolate is melted, about 5 minutes
4
Whisk until smooth; let cool
5
Using an electric mixer, beat ganache until light and fluffy (it should be the consistency of whipped cream)
6
Combine chocolate, cocoa powder, espresso powder (if using), vanilla, and salt in a medium heatproof bowl
7
Bring cream to a simmer in a small saucepan over low heat; pour over chocolate mixture
8
Let sit until chocolate is melted, about 5 minutes
9
Whisk until smooth; let cool
10
Using an electric mixer, beat ganache until light and fluffy (it should be the consistency of whipped cream)
11
Do Ahead Ganache can be made 1 day ahead
12
Cover and chill
13
Bring to room temperature before using
14
Ganache can be made 1 day ahead
15
Cover and chill
16
Bring to room temperature before using