Dark Velvet Espresso Chocolate Ganache

Chocolate ganache is a dreamy confection often used to frost cakes, drizzle over pastries, or simply enjoy by the spoonful. This version deepens the flavor with a subtle hint of espresso, making it an irresistible dessert sauce that you can whip up in minutes. Whether you’re dressing up a fancy cake or sweetening your morning toast, this ganache promises a swirl of decadent indulgence in every bite.

Ingredients

• 8 ounces dark chocolate (about 60–70% cacao), chopped
• 1 cup heavy cream
• 1 teaspoon instant espresso powder
• Pinch of salt
• Optional: 1 tablespoon unsalted butter for extra sheen

Instructions

To begin, place your chopped chocolate in a medium heatproof bowl. Warm the heavy cream in a small saucepan over low to medium heat until you start to see gentle bubbles around the edges of the pan. Be careful not to bring the cream to a full boil.

Once the cream is heated through, turn off the heat and stir in the instant espresso powder until it dissolves. Pour the hot cream mixture over the chopped chocolate and let it sit undisturbed for one minute. Then, gently stir with a spatula or whisk, working from the center outwards, until the chocolate and cream come together into a shiny, smooth ganache.

If you’d like an even silkier consistency, stir in a tablespoon of unsalted butter while the ganache is still warm. Let the ganache cool to the desired thickness. It will thicken as it cools, so if you plan to drizzle it, use it while it’s still fairly warm.

This recipe is a sumptuous treat for chocolate lovers of all stripes. The espresso adds a subtle depth that pairs beautifully with dark chocolate, yet it’s still approachable enough for kids who might not notice the coffee undertones. You can easily adjust its consistency by altering the chocolate-to-cream ratio or experimenting with milk chocolate and white chocolate variations. It’s the perfect finishing touch on cakes, cupcakes, tarts, and more—ensuring every slice or spoonful is bathed in velvety richness.