Ghirardelli chocolate ganache made with Blue Star Coffee Roaster's Highway 20 Blend
- 10oz semisweet or bittersweet chocolate (I like 62 percent cacao)
- 1 cup heavy cream
- 2 Tablespoons finely ground coffee
- 1/8 teaspoon coarse salt
Bring cream just to a boil over medium-high heat. Add coffee grounds and steep off heat for 5 minutes. Then strain with cheesecloth back into small pot.
Bring heat back up and pour over chocolate and add salt.
Let stand for 3 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
Stir with a whisk until smooth to break up any pieces and mix cream and chocolate.
Chocolate will settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
Then pour over your favorite cheesecake (i love Martha's... duh.) and let cool.
I crumbled more graham on top, but i like it extra crunchy. TREAT YO 'SELF!