Espresso Whipped Cream

Name: Espresso Whipped Cream
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1-ounce espresso beans, ground; 6 ounces heavy whipping cream; 3 teaspoons powdered sugar; Chocolate Ganache Topped Pound Cake, recipe follows; 1 loaf pound cake; 8 ounces semisweet chocolate, cut into small pieces; 3/4 cup heavy whipping cream; 2 tablespoons unsalted butter

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Level: Intermediate
Total: 1 hr 30 min

Prep: 10 min
Inactive: 1 hr
Cook: 20 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 30 min

Prep: 10 min
Inactive: 1 hr
Cook: 20 min

Yield: 4 servings

Ingredients

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1-ounce espresso beans, ground

6 ounces heavy whipping cream

3 teaspoons powdered sugar

Chocolate Ganache Topped Pound Cake, recipe follows

Chocolate Ganache Topped Pound Cake:

1 loaf pound cake

8 ounces semisweet chocolate, cut into small pieces

3/4 cup heavy whipping cream

2 tablespoons unsalted butter

Directions

Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.

Chocolate Ganache Topped Pound Cake:

Yield: 6 servings

Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.