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Mocha Ganache

This ganache adds a special finishing touch when poured over frozen yogurt or drizzled onto a slice of our Angel Food Cake.

  • yield: Makes 1 cup


  • 1 cup semisweet chocolate chips (6 ounces)
  • 1/2 cup skim milk
  • 2 teaspoon instant espresso powder

Cook's Note

Refrigerate, up to 1 week.


  1. Step 1

    Place chocolate chips, skim milk, and instant espresso powder in a medium heatproof bowl set over (not in) a pot of simmering water. Stir until chocolate melts and mixture is smooth. Remove from heat.

Everyday Food, January/February 2011