Christopher Testani
The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.
Recipe information
Yield
Makes about 2 cups
Ingredients
2 ounces bittersweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
2 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3/4 cup heavy cream
Preparation
Step 1
Combine chocolate, cocoa powder, espresso powder (if using), vanilla, and salt in a medium heatproof bowl. Bring cream to a simmer in a small saucepan over low heat; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes. Whisk until smooth; let cool.
Step 2
Using an electric mixer, beat ganache until light and fluffy (it should be the consistency of whipped cream).
Do Ahead
Step 3
Ganache can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
