Sumatran Ganache Tart
Chocolate Mousse is delicious. We’ve made it even better by combining the two best flavors in the world.
Espresso Italiano + Chocolate = Happiness
1 pint of cream
12 oz. of good dark chocolate chips
2 cups of Espresso Italiano
1 stick of butter (1/2 cup)
2 egg yolks
1 tbsp. of water
Make the Ganache
Ganache is a fancy term for chocolate sauce. In a medium sauce pan, melt your butter and chocolate chips on low heat. Do not let it burn. Once the ganache is smooth and the ingredients are well incorporated, take off the heat and allow it to get to room temperature.
Boil the 2 cups of Espresso Italiano down until you have half of the original amount. Allow it to get to room temperature and then mix it into the ganache.
Make the Sabignon
More French terms. A sabignon is a sauce of egg yolks and a hint of water beater over heat. By constantly beating the yolks, the eggs will be incorporated with air and not curdle. Add your egg yolks and water to a medium sauce pan and beat continuously on low heat. The mixture will be finished when it can hold soft peaks.
When finished, fold the sabignon into the chocolate ganache. Once incorporated, refrigerate.
Whip the Cream
Whip all of the cream into nice, stiff peaks. Be careful to not over whip. This causes separation with bi-products of butter and buttermilk.
If the ganache is cool, gently fold a third of the chocolate and espresso mixture into the whipped cream. Slowly add in the rest of the ganache until everything is homogenized.
Refrigerate for at least 3 hours to allow the mousse to set, overnight is best.