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Whipped Espresso Ganache Frosting
Servings: 3½ Cups
  • 2 Cups (16 ounces) Bittersweet Chocolate, chopped fine
  • 2 Cups (16 ounces) Heavy Cream
  • 1 teaspoon Instant Espresso Powder
  1. Place the chopped chocolate and espresso powder into the bowl of a food processor.
  2. 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.
  3. Pour the cream over the chocolate and let stand for 2 minutes.
  4. Process by pulsing several times until chocolate mixture is smooth.
  5. Allow to come to room temperature (approximately 2 hours).
  6. Once cooled, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes