Recipe courtesy of Brian Duffy

Espresso Whipped Cream

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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
  1. 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.