2-4 oz. bars of Ghirardelli 60% Bittersweet Chocolate, chopped
1 T. prepared espresso or strong brewed coffee, optional
Set chopped chocolate in a medium heatproof bowl. Heat cream in a small saucepan until it just comes to a boil. Pour cream over the chocolate. Add espresso, if desired. Stir until smooth.This recipe can be prepared a day ahead, refrigerated and rewarmed before serving.
Serve over ice cream or as a dip with some of Eddie's favorites: fresh strawberries, brownies, pound cake, dried apricots, and even cooked thick sliced bacon.
Eddie's Recipe Tip:
For a new twist, try adding 1/2 t. orange extract or 1 t. orange liqueur to the warm ganache.