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.