This ganache adds decadence to frozen yogurt or a slice of our Mocha Chip Angel Food Cake.
- Yield: Makes 1 cup
Source: Everyday Food, January/February 2011
- 1 cup semisweet chocolate chips (6 ounces)
- 1/2 cup skim milk
- 2 teaspoons 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.