8 ounces good quality semi-sweet chocolate, chopped, or chocolate chips (I love Enjoy Life mini chocolate chips or mega chunks)
½ cup coconut or almond milk
1 teaspoon instant coffee grinds, dissolved in milk
¼ teaspoon ground cinnamon
2-3 pinches of sea salt or kosher salt
Topping:
1 recipe Funfetti Topping (recipe below)
Instructions
Put first 4 ingredients into a heatproof bowl (I recommend a metal mixing bowl, but a Pyrex will work as well), and set over a pot of simmering water on the stove. As the milk heats it will begin to melt the chocolate. Stir until chocolate is fully melted and ingredients are well combined, and no lumps remain. Be patient! If you try to heat your ingredients too quickly you will burn your chocolate.
Remove from heat, add a couple of pinches of salt and stir well (salt brings out the flavors in anything you cook, especially sweet things!). Allow ganache to cool for at least 1 hour in the fridge. You can also make this ahead! This ganache freezes well for at least 3 months, and will also stay in your fridge in an airtight container for at least 2 weeks. Bring ganache to room temperature before using, to make it easy to spread.
Recipe by Between Carpools at https://betweencarpools.com/new-must-make-purim-challah-taschen/