Grilled Pound Cake with Coffee Ganache.
Makes 3 cups

Ingredients

1/4 cup water 2 tablespoons powdered instant espresso 1 1/2 cups heavy cream 2 tablespoons light corn syrup 2 2/3 cups finely chopped dark chocolate

Directions

Bring the water to a boil and stir in the instant espresso until smooth. Set aside. Combine the cream and the corn…

CIA FOODIES

Coffee Ganache

Makes 3 cups

Ingredients

  • 1/4 cup water
  • 2 tablespoons powdered instant espresso
  • 1 1/2 cups heavy cream
  • 2 tablespoons light corn syrup
  • 2 2/3 cups finely chopped dark chocolate

Directions

  1. Bring the water to a boil and stir in the instant espresso until smooth. Set aside.
  2. Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate has completely melted and the sauce is very smooth.
  3. Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.

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