Directions

1. Add chocolate chips to a heat-proof/metal bowl.
2. Whisk together heavy cream, butter, sugar, and 2 Tbsp of espresso powder in a medium saucepan and bring to a boil.
3. Remove from heat and pour hot cream mixture over chocolate chips; add remaining 1 Tbsp espresso powder.
4. Let stand 5 minutes, then whisk until combined.
5. Pour into a shallow third size hotel pan and cool at room temperature until ganache is completely cool and thickened, about 15-20 minutes. (If ganache gets too firm to dip donuts, transfer to a saucepan and heat until ganache melts.)