Almond Coffee Ganache Vegan Recipes

Steps:

• Stir together the instant espresso and boiling water until smooth. Set aside.
• Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
• Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.

Steps:

• In a small (and looking at the quantity here, the smaller the better) saucepan, scald the milk.
• Remove from heat and whisk in the instant coffee powder.
• Add margarine, chocolate chips and almond extract and whisk till deliciously smooth.
• Taste, swoon, refrigerate until set.