ESPRESSO WHIPPED CREAM

Espresso Whipped Cream image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

Previous Next

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

Steps:

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.
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.