Step 1

In a pan, pour the fresh cream, heat it over the stove and bring it to a boil. Remove from the heat source.

Step 2

Add the chopped white chocolate and the instant coffee powder.

Step 3

Mix well with a whisk or a hand blender, to melt both the chocolate and the instant coffee.

Step 4

Pour into a container and cover with food film, making sure that the film is in contact with the cream. Leave it in the fridge overnight or for at least 6 hours.

Step 5

Once the chilling time has passed, uncover the cream and, with an electric whisker, mount the cream until it reaches the desired texture.

Step 6

Your coffee ganache is ready. Enjoy!