Recipe Notes

If you are using baking chocolate, you need to break it up. Big pieces of chocolate will not melt well. Go for pieces the size of your thumbnail, and no thicker than your thumb. I recommend using a scale for the chocolate, rather than a measuring cup. It is more precise and you don't have to worry about having the right amount if you have oddly sized chunks of chocolate in your measuring cup.
As I mentioned in the blog, the recipe is flexible, with the ratio of chocolate to coconut milk being 1:1. You can make a micro batch of 2 oz to 2 oz or a large batch of 2 lb to 2 lb.
You can also change what you add to the ganache. Espresso powder and vanilla are a baseline option, but they are only the beginning. You could add any liqueur you like instead of them. Amaretto, for instance, would be delightful, as would Grand Marnier.
My can of coconut milk can was 13.66 oz. This meant I had extra, but I could not simply pour 8 oz of coconut milk into a measuring cup and move on. The fat in coconut milk tends to solidify and you need that fat. If you are not using the entire can of coconut milk and if it has separated, you need to warm it enough to allow you to distribute the fat more evenly, then measure. Or, you could simply weigh out 13.66 oz of chocolate and make that much ganache!
If you do not have a microwave, or just don't want to use one, this can still be your sweet treat. But, you will need to handle with care. If melting chocolate on the stovetop, you need to use a double boiler. You can try to do it right on the element, but it gets too hot and your chocolate may scorch. If you have a double boiler, simply place a few inches of water in the bottom, place the double boiler on top, and turn on the heat until the water comes to a boil. Reduce heat to a simmer, add the chocolate to the double boiler, and melt. When fully melted, remove from the heat and proceed. If you do not have a double boiler, you can use a smaller pot that will fit snugly inside a larger pot and improvise, or use a tempered glass bowl that also fits snugly but does not touch the water. Whatever you do, do NOT let any water into the chocolate. When melting chocolate meets water, seizes up. This is what cooks call a tragic state where chocolate meets water and goes from glorious goo to a yucky, chunky paste. Don't let this happen in your kitchen. Be vigilant, and safeguard your precious, precious chocolate.