While toiling away in the kitchen today, I made up an Espresso Ganache recipe to use as a cookie sandwich filling. I really liked the way it turned out. If you’re interested, here it is:
1/4C heavy cream (I used eggnog)
1 Tbsp unsalted butter
Melt the butter in the cream over medium heat till it comes to a simmering boil.
4 oz bittersweet chocolate, chopped up
Pour the boiling cream mixture over the chocolate in a heat resistant bowl, and let it stand for two minutes before slowly whisking the ingredients in small circles. Let this cool down and thicken up before adding the next two ingredients.
Note: If you need the cream and chocolate mixture to cool down rapidly and thicken up a bit, place the bowl in the fridge or freezer for ten minutes, and then give it a stir.
3 Tbsp instant espresso powder
1 1/2 – 2 C powdered sugar (more or less -I was eyeballing it)
After mixing the cream mixture with the chocolate chunks to blend it all, add the espresso powder and powdered sugar. Mix well till it’s all combined and the mix thickens to a lovely spread consistency.
Using a spoon, knife or offset spatula, spread a liberal amount between the cookies and let it rest to set, or eat immediately.
Should yield enough for 4 dozen sandwich cookies.