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  • 1 1/2 pounds bittersweet chocolate, chopped
  • 2 cups heavy cream
  • 4 Tbsp. un-salted butter, cut into 1/2 inch slices
  • 4 Tbsp. Instant coffee


  • Put the chocolate and instant coffee into a large heatproof bowl.
  • In a small saucepan, bring the cream to a boil, be careful not to let it boil over.
  • Pour the cream over the chocolate and stir until the chocolate is melted fully.
  • Add the butter one piece at a time and whisk until each piece is incorporated fully.
  • Transfer half the ganache to another bowl and refrigerate for 15 minutes until slightly cool.
  • Using an electric mixer, whip the chilled ganache at medium speed until thick, creamy and pale, about three minutes.

Categories: Dessert 
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