Chocolateespresso Pour Icing Recipes
CHOCOLATE ESPRESSO ICING
The perfect icing for my Chocolate Espresso Brownies. Quick and easy to prepare. For the espresso powder I use Nescafe Clasico Instant Coffee. And for the buttermilk I use 1 tablespoon of white vinegar to 1 cup of milk. The best when you need a big chocolate fix...
Provided by Chad and Kim Cooking
Categories Dessert
Time 5m
Yield 1 jellyroll pan
Number Of Ingredients 6
Steps:
- In a medium pot, combine butter, buttermilk, cocoa and espresso powder; bring to a boil. Add confectioners sugar and vanilla, mixing until smooth. Pour over warm Chocolate Espresso Icing.
Nutrition Facts : Calories 2506.6, Fat 72.3, SaturatedFat 44.3, Cholesterol 186.4, Sodium 582.3, Carbohydrate 469.4, Fiber 4, Sugar 448.6, Protein 7.8
ESPRESSO-INFUSED POURED CHOCOLATE GANACHE
Provided by Dan Langan
Categories dessert
Time 20m
Yield 4 cups (enough to pour over the top of an 8-inch cake)
Number Of Ingredients 5
Steps:
- Place your chopped chocolate in the bowl of your stand mixer.
- Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
- Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. At this point you can pour your ganache or you can cover and store in the refrigerator until ready to use. To reheat, gently heat in the microwave in 20 second bursts, stirring frequently, until fluid again.
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