Recipe courtesy of Brian Duffy
Espresso Whipped Cream
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 978
- Total Fat
- 68
- Saturated Fat
- 38
- Carbohydrates
- 95
- Dietary Fiber
- 4
- Sugar
- 66
- Protein
- 10
- Cholesterol
- 195
- Sodium
- 387
- Total: 1 hr 30 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
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:
- 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.