Servings: 3½ Cups

2 Cups (16 ounces) Bittersweet Chocolate, chopped fine 2 Cups (16 ounces) Bittersweet Chocolate, chopped fine
2 Cups (16 ounces) Heavy Cream 2 Cups (16 ounces) Heavy Cream
1 teaspoon Instant Espresso Powder 1 teaspoon Instant Espresso Powder

Place the chopped chocolate and espresso powder into the bowl of a food processor.
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
Pour the cream over the chocolate and let stand for 2 minutes.
Process by pulsing several times until chocolate mixture is smooth.
Allow to come to room temperature (approximately 2 hours).
Once cooled, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes