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Source of Recipe


Cat Cora's Kitchen - Cat Cora with Ann Krueger Spivack


Recipe Introduction


Warm Chocolate Ganache over Coffee Ice Cream -
Serves 4


List of Ingredients




CHOCOLATE GANACHE
1 cup finely chopped premium bittersweet chocolate
1/2 cup heavy cream

COFFEE ICE CREAM
1 cup whole Italian-roast coffee beans
2 cups whole milk
1 1/4 cups sugar
2 cups heavy cream
8 large egg yolks

DESSERT
1 cup heavy cream
1 teaspoon sugar
1 teaspoon vanilla extract
1/2 cup brewed espresso
1/2 cup amaretto
3 cups (twelve 1/4-cup scoops) Coffee ice Cream (above)
1 cup Chocolate Ganache (above)
1/2 cup roasted hazelnuts, roughly chopped

Recipe



CHOCOLATE GANACHE
1. Place the chopped chocolate in a bowl. In a saucepan, heat the cream over medium heat until it begins to bubble. Remove from the heat and immediately pour the hot cream over the chopped chocolate. With a whisk, stir the mixture until the chocolate has completely melted and mixed with the cream to form a thick sauce. Use immediately or keep warm over a hot water bath on very low heat until ready to use.

COFFEE ICE CREAM
1. Place the whole coffee beans in a small lock-top bag and close tightly. With a rolling pin crush the beans into coarse pieces. Pour the crushed beans into a saucepan with the milk, 1/2 cup of the sugar, and 1 cup of the cream. Place the saucepan over medium heat and slowly bring the milk mixture to a simmer, stirring to dissolve the sugar. Remove from heat as soon as bubbles break the surface. Allow the coffee beans to steep in the heated milk and cream for at least 1 hour. Strain the mixture into a saucepan and set aside. Discard the coffee beans.

2. Have ready a large bowl filled with ice water. In another bowl, with an electric mixer, whisk the egg yolks with the remaining 3/4 cup sugar until the mixture becomes pale yellow and forms a ribbon.

3. Reheat the espresso-flavored milk mixture, bringing it to a simmer. Immediately remove it from the heat, and with the mixer on low speed, slowly ladle about 1/2 cup of the hot milk mixture into the beaten eggs and sugar. While mixing, add the remaining hot milk mixture in a slow, steady stream until incorporated. Scrape the mixture from the sides and the bottom of the bowl mix well, and pour through a sieve into another bowl. Add the remaining 1 cup cold cream and stir well to combine thoroughly.

4. Place in the ice bath. Stir until the mixture has completely cooled. Transfer the mixture to a covered container and chill thoroughly in the refrigerator for at least 2 hours or until ready to churn.

5. Follow the manufacturer's directions for your ice-cream maker for churning and freezing. After churning the ice cream, cover tightly and place in the freezer to set for at least 1 hour or until ready to serve.

DESSERT
1. In a bowl, using a whisk or an electric mixer, beat the cream with the sugar and vanilla until soft peaks form. In the bottom of each of 4 tall dessert glasses, pour 2 tablespoons each of the espresso and amaretto. Place three 1/4-cup scoops of ice cream into each glass.

2. Pour 1/4 cup of the warm chocolate ganache over each serving of ice cream. Top with two heaping spoonfuls of whipped cream and sprinkle with the hazelnuts. Serve immediately.