Espresso Infused Whipped Chocolate Ganache Recipes

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ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE



Espresso-Infused Whipped Chocolate Ganache image

Provided by Dan Langan

Categories     dessert

Time 25m

Yield 6 1/2 cups (enough to fill and frost an 8-inch cake)

Number Of Ingredients 5

27 ounces semisweet baking chocolate, finely chopped
1 1/2 cups whole espresso beans
32 ounces heavy cream
3 tablespoons coffee liqueur, optional
Pinch table salt

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-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-ESPRESSO TART



Chocolate-Espresso Tart image

This dessert is triply indulgent. The cocoa shell forms a crisp foundation for two decadent fillings: creamy, tangy mascarpone cheese and rosettes of silky-smooth espresso-flavored chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

8 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cups heavy cream
2 tablespoons good-quality ground espresso beans
1 cup all-purpose flour, plus more for parchment paper
3/4 teaspoon salt
1/3 cup unsweetened Dutch-process cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
1 1/2 cups mascarpone cheese

Steps:

  • Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
  • Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.
  • Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
  • Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).
  • Smooth mascarpone cheese over bottom of tart shell with an offset spatula.
  • Pipe ganache rosettes, one next to the other, on top of mascarpone to cover.

CHOCOLATE ESPRESSO FUDGE CAKE



Chocolate Espresso Fudge Cake image

A smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea.

Provided by elly9812

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 23

1 3/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar
3/4 cup unsweetened alkalized cocoa powder
1 tablespoon baking powder
1 cup unsalted butter, at room temperature (2 sticks)
1 cup water, hot
3 large eggs, at room temperature
1 teaspoon espresso powder (such as Medaglia d'Oro)
3 tablespoons hot water
16 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
12 ounces semisweet chocolate, finely chopped
1 1/2 cups heavy cream
2 tablespoons corn syrup
1/3 cup unsweetened alkalized cocoa powder
1 teaspoon espresso powder (such as Medaglia d'Oro)
1/3 cup granulated sugar
1/4 cup milk
1/4 cup light corn syrup
4 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract
to taste candied violet (optional)

Steps:

  • Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F.
  • Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
  • In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined.
  • Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
  • At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes.
  • Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
  • Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
  • Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
  • Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely.
  • Make the chocolate espresso whipped garlache:
  • In a small cup, stir the espresso powder into the hot water until dissolved; set aside
  • Place the chocolate in a medium bowl: set aside.
  • In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil.
  • Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth.
  • Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
  • Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
  • Assemble the cakes: Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold.
  • Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top.
  • With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
  • Make the glaze: Place the chocolate in a medium bowl.
  • In a small saucepan, bring the cream and corn syrup to a gentle boil.
  • Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth.
  • Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
  • Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar.
  • Slowly whisk in the milk and cream.
  • Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
  • Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
  • Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
  • Stir in the butter and vanilla.
  • Unmold and glaze the cakes: Remove the molds from the freezer.
  • Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold.
  • Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
  • Remove the plastic wrap from the glaze and gently whisk until smooth.
  • Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
  • Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired.
  • Repeat with the remaining cakes.

Nutrition Facts : Calories 1255.6, Fat 97.2, SaturatedFat 59.9, Cholesterol 278.3, Sodium 234.5, Carbohydrate 109.1, Fiber 13.6, Sugar 50.9, Protein 17.1

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