Bittersweet Chocolate Ganache - 2 Ways (Frosting for one 8" cake or 12 cupcakes)
Copyright 2011, Ina Garten, All Rights Reserved
Photo: James Merrell
8 ounces good bittersweet chocolate
½ cup heavy cream
½ teaspoon instant coffee granules
To make the ganache
Place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it’s just melted and stir it until it’s smooth.
For whipped ganache
Allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.