Espresso Ganache Recipes

DOUBLE SHOT ESPRESSO GANACHE CAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a heavy saucepan over low heat, melt chocolate and butter. Combine espresso and sugar until sugar is dissolved; stir into chocolate mixture. Cool to lukewarm., In a large bowl, beat eggs on medium speed for 1 minute. Beat on high speed for 4 minutes longer or until thick and lemon-colored. Gradually beat in cooled chocolate mixture until no streaks remain. Pour into prepared pan., Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan. Bake at 400° for 19-22 minutes or until temperature reaches 160° and top appears set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. , For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in espresso. Spread over cake. Garnish as desired. Refrigerate leftovers.

CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
• Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
• To make the filling:
• Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
• Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
• For the ganache:
• Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

ESPRESSO-GANACHE TARTLETS

Steps:

• For crust:
• Using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder, and salt; beat just until blended. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes. Preheat oven to 350°F. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.
• For filling:
• Mix 1/4 cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove tart pan sides from tartlets. Transfer to plates and serve.

ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE

Steps:

• Place your chopped chocolate into 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. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
• Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
• Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.

ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE

Steps:

• Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
• Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
• Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
• On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
• Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
• Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
• Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
• Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
• Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
• Frost each cupcake with the white chocolate frosting.
• Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
• The ganache can be made several days ahead and kept refrigerated.
• The frosting can be made a day ahead and stored at room temperature.
• For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.

CHOCOLATE GANACHE

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

ESPRESSO-GANACHE TARTLETS

Steps:

• In 2-quart saucepan, heat whipping cream, coffee powder, sugar and butter over medium-high heat, stirring frequently, until sugar is dissolved. Remove from heat. Add chocolate; stir until mixture is smooth. Stir in vanilla.
• Divide mixture evenly among phyllo shells or candy cups. Top each with 1 chocolate-covered espresso bean. Refrigerate 30 minutes or until firm. Store in refrigerator. Serve at room temperature.