Baking expert Rose Levy Beranbaum has generously opened up her recipe book and shared a delightful recipe for those fancying a coffee ganache. It's a versatile treat that can be slathered on cakes, sandwiched between cookies, piped onto cupcakes or even used in a tart shell as a topping for fresh fruits. If you're not in the mood for sweet architecture, the ganache can be enjoyed straight off the spoon.

Ganache is essentially chocolate and cream blended to form an emulsion. The texture can be anything from a thin glaze, a thick sauce, an even thicker frosting or practically a solid at room temperature, similar to the filling found in a chocolate truffle. This version uses bittersweet chocolate and heavy cream while incorporating espresso powder and Kahlúa to give it a bit of coffee-flavored dimension.

Like with any emulsion, including mayonnaise or whipped cream, the issue of the blend separating can occur. This is termed as the ganache "breaking" or "splitting," appearing oily and coarse. Temperature is usually the main perpetrator, either by overheating the concoction or introducing cold liquid into a warm blend. By heating the cream just until it starts bubbling at the edges, the risk is minimized.

Coffee lovers will appreciate the fact that this ganache derives its taste from a touch of coffee liqueur and a hint of instant espresso powder. Please be aware that espresso powder is not the same as ground coffee. It is a derivative of brewed espresso that is dehydrated and powdered to dissolve in hot water. Similar to instant coffee but more intense. Although it's typically used for baking, finding it in the coffee section of a supermarket isn't unusual. If local stores aren't carrying it, instant espresso powder is also easily found online.

Here is the recipe for Rose Levy Beranbaum's coffee ganache: Ingredients:

• 18 ounces of bittersweet chocolate, broken into smaller pieces
• 1 3/4 cups plus 2 tablespoons of heavy cream
• 1 1/2 teaspoons of instant espresso powder
• 1 1/2 tablespoons of Kahlúa

Instructions:

1. Set the chocolate pieces in a heatproof bowl.
2. Heat up the cream until bubbles form around the edges, then remove from heat.
3. Mix in the espresso powder until dissolved.
4. Pour the heated cream over the chocolate and leave it for a minute.
5. Stir the mixture until the chocolate is melted and the blend is smooth.
6. Stir in the Kahlúa.
7. Leave the mixture at room temperature until it firms up enough to spread.

Enjoy this indulgent treat however you please, there are no limits to its versatility.