Ingredients

• 2 ounces bittersweet chocolate, chopped
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons instant espresso powder (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 3/4 cup heavy cream

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Instructions

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. Using an electric mixer, beat ganache until light and fluffy (it should be the consistency of whipped cream).
3. Do Ahead Ganache can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
4. Ganache can be made 1 day ahead. Cover and chill. Bring to room temperature before using.