Espresso Whipped Cream

1. 1

   Infuse the espresso in some hot water and reduce until desired strength is reached.

2. 2

   Strain and cool.

3. 3

   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).

4. 4

   Serve with Chocolate Ganache Topped Pound Cake.

5. 5

   1 loaf pound cake

6. 6

   8 ounces semisweet chocolate, cut into small pieces

7. 7

   3/4 cup heavy whipping cream

8. 8

   2 tablespoons unsalted butter

9. 9

   Cut the pound cake into a desired size and chill.

10. 10

    Place the chopped chocolate in a medium sized stainless steel bowl.

11. 11

    Set aside.

12. 12

    Heat the cream and butter in a medium sized saucepan over medium heat.

13. 13

    Bring to a boil.

14. 14

    Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.

15. 15

    Stir with a whisk until smooth.

16. 16

    Top the pound cake with the ganache mixture.

17. 17

    Chill until service.

* Per serving · 4 servings · Values may vary.