- 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
- 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.
- Using an electric mixer, beat ganache until light and fluffy (it should be the consistency of whipped cream).
- Ganache can be made 1 day ahead. Cover and chill. Bring to room temperature before using.