- 8 oz. semisweet baking chocolate, finely chopped
- 1 tsp. instant espresso powder
- 1/2 cup heavy cream
Place chocolate and espresso powder in a heat-safe glass mixing bowl; set aside. Microwave cream 30 sec. to 1 ½ min. on high power until very hot but not boiling. Pour cream over chocolate; let stand 2 min. Stir until ganache is smooth and glossy.