NanoBond delivers delicate control and balanced heat distribution – just what you need to pull off this fantastic chocolate espresso ganache.
- 14 oz. bittersweet chocolate (crumbled or chopped)
- 3 tbsp. espresso
- 1 tsp. vanilla extract
- ¼ c. light brown sugar
- ¾ c. heavy cream
Combine all ingredients in saucepan over low heat. Be sure to maintain low, steady temperature. Stir continuously until chocolate is almost completely melted. Remove from heat and pour into bowl.