- 120 grams Dark Chocolate
- 160 grams Heavy Cream (33-35%)
- 1 teaspoon Instant Coffee
- Heat the heavy cream with the instant coffee until it's hot.
- Pour the hot cream over the dark chocolate and stir until it melts and blends smoothly.
- Blend the mixture with a hand blender until smooth. Cover the ganache with plastic wrap, ensuring it touches the surface, and chill it in the fridge for 6-8 hours.
- Afterward, you can whip the ganache with a mixer until it reaches the desired consistency. 🙌🏻
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