This ganache adds a special finishing touch when poured over frozen yogurt or drizzled onto a slice of our Angel Food Cake
Everyday Food, January/February 2011
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1 cup semisweet chocolate chips (6 ounces)
1/2 cup skim milk
2 teaspoon instant espresso powder
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.
Refrigerate, up to 1 week.