Hazelnut Layer Cake With Espresso Buttercream Chocolate Frangelico Ganache And Toasted And Gilded Hazelnuts Recipes

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ESPRESSO-INFUSED POURED CHOCOLATE GANACHE



Espresso-Infused Poured Chocolate Ganache image

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

18 ounces semisweet baking chocolate, finely chopped
1 cup whole espresso beans
21 ounces heavy cream
2 tablespoons coffee liqueur, optional
Pinch table salt

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.

CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE



Chocolate-Hazelnut-Espresso Mousse image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h10m

Yield 2 cups

Number Of Ingredients 6

1 cup heavy cream
1/4 teaspoon instant espresso
1/2 cup chocolate-hazelnut spread, such as Nutella
1/4 cup toasted hazelnuts
1 cup whipped cream
Sliced bananas, optional

Steps:

  • Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes.
  • Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium for 1 minute. Scrape the sides and bottom of the bowl, and continue beating until very soft peaks form, about 1 minute. Transfer to a serving bowl and refrigerate for 2 hours.
  • Garnish with the toasted hazelnuts and whipped cream and serve.
  • Cook's Note: I also often garnish this with some sliced bananas for my nephews.

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