1 C heavy cream

¼ C corn syrup

Pinch of salt

1 C bittersweet chocolate chips

1 C semi-sweet chocolate chips

1 T instant espresso powder

In a microwavable bowl, combine all ingredients. Stir to mix and microwave for 4 minutes on medium power. Some pieces of chocolate may not be completely melted. Residual heat will continue to melt the chocolate as you slowly stir the mix. Continue to stir until a smooth pourable consistency is achieved. Pour over buttermilk chocolate cake. Leftover ganache can be stored in the refrigerator. Reheat slowly over simmering water or on low power for short intervals in the microwave. Also great on ice cream, chocolate dipped shortbread, strawberries and drizzled over orange chocolate chip scones.