May 15, 2006

Chocolate Ganache and a Sensational Sundae

Ganache. I love that word. Chocolate ganache. It doesn't get any better. A beautiful word for the thick fudgy chocolate sauce that's so simple, yet has so many uses.

You know the perfect ice cream sundae? It's pretty awesome. All of us probably have our favorite combo of ice cream and toppings. I was personally never a fan of the sprinkles. I always wanted chocolate or vanilla ice cream with chocolate sauce. Don't even try to put any of that nasty strawberry syrup on there! Yuck. A light sprinkling of nuts or crushed cookies for a pleasant texture contrast was preferred, as was lots of whipped cream.

Well, welcome to the adult sundae with this version from Cat Cora's cookbook. I was a newcomer to the coffee-after-dinner-thing when I moved to Paris, but I must say I'm converted. Now, it's not a daily practice, but when eating out it's very nice after a heavy meal to have a little pick me up for the train home. I'm even more of a fan of coffee flavored desserts. If you aren't a fan of coffee ice cream, I would ask you to give it another try. One of the most luscious things I've ever eaten was homemade coffee ice cream covered in a mexican chocolate sauce. So, with coffee ice cream is where this sundae starts. Add heaping spoonfuls of chocolate ganache made with superior chocolate, a shot of espresso, a shot of amaretto, whipped cream and crushed amaretti voila. Does it get better than that?
Coffee Ice Cream Sundae with Rich Chocolate Ganache
recipe and picture from Cat Cora's Kitchen, she calls it "Affogato"

For ganache:
1 cup chopped premium bittersweet chocolate (I used 70%)
1/2 cup heavy cream (of a bit more if you want a thinner sauce)

Place the chopped chocolate in a large bowl. Heat heavy cream in saucepan over medium heat until it just starts to bubble, do not boil. Pour hot cream over the chocolate and whisk until all the chocolate is melted. That's it! Keep warm over a hot water bath over low heat. Reheat the next day that way, too. I used the leftover ganache to make a few chocolate dipped strawberries!

For whipped cream:
heavy cream
sugar, to taste, about 1-2 tsp for 1 cup cream

Using an electric mixer, whip cream until very thick, adding sugar gradually to taste. Set aside.

For sundae:
Coffee ice cream, purchased or homemade
1/2 cup Amaretto liquor
1/2 cup espresso or strong coffee, cooled
1/2 cup crushed amaretti cookies or gingersnaps OR roasted hazelnuts

Pour 1 Tbsp of ganache in the bottom of a tall clear glass. Add one scoop of ice cream, a few crushed cookies, and another scoop of ice cream on top. Pour 1-2 Tbsp each of espresso and amaretto over the ice cream. Top with more chocolate ganache and whipped cream. Sprinkle the crushed cookies or nuts on top. Makes 4 servings.

1 comment:

Oob said...

Mmmmmm... say it with me now.... ganache.

So yummy.