How to make Lindor Chocolate Ganache

1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
1 teaspoon espresso powder
Add chopped chocolate to a medium bowl; set aside.
In a small saucepan over low-heat, bring the cream to a low simmer. With a whisk, begin to incorporate the melted chocolate, butter and espresso powder into the cream. The mixture will be dark and glossy.

Divide in cups and put in fridge for one day. It will become solid. You can scoop and eat with pretzel.

Enjoy!

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