Bittersweet Ganache

1. 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.

2. 2

   Using an electric mixer, beat ganache until light and fluffy (it should be the consistency of whipped cream).

3. 3

   Ganache can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

No additional tips available.