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.
CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE
Provided by Michael Symon : Food Network
Categories dessert
Time 2h10m
Yield 2 cups
Number Of Ingredients 6
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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