Ganache For Hot Chocolate And Mochas Food

PEPPERMINT WHITE MOCHA TRIFLE

Steps:

• For the chocolate cake: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. When completely cool, invert the cake onto a large cutting board. Using a sharp serrated knife, cut the cake into 1-inch cubes. Set aside for assembling.
• For the chocolate bark: Line a baking sheet with parchment paper. Place the chopped white chocolate and milk chocolate in separate small microwave-safe bowls. Microwave on high in 30-second intervals, stirring well between each, until both are completely smooth, about 1 minute. Dollop both chocolates in the center of the prepared baking sheet, then swirl together with a skewer or small offset spatula (the bark should be about 1/4 inch thick). Sprinkle with crushed peppermint candies. Transfer to the refrigerator to harden, about 15 minutes. Break the bark into large pieces or cut into tree shapes with a cookie cutter. Store in the refrigerator until ready to assemble.
• For the whipped white chocolate-mocha ganache: Heat the heavy cream and instant espresso powder in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped white chocolate in a medium heatproof bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until melted and smooth. Transfer to the refrigerator until cool to the touch but not set, 15 to 20 minutes (it will thicken but not become completely solid). Once cool, whip with an electric mixer on medium-high speed until lightened in texture and color (it will hold soft peaks), about 2 minutes. (Do not overmix. The ganache will become grainy or break if too much air is incorporated.) Transfer to a piping bag fitted with a large star tip.
• For the milk chocolate-peppermint ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering, about 2 minutes. Put the chopped milk chocolate and peppermint extract in a medium bowl, then pour the hot cream over. Let sit for about 5 minutes, then stir with a rubber spatula until smooth. Set aside at room temperature until thickened and pipeable, about 30 minutes. Transfer to a large piping bag and snip off the end.
• To assemble the trifle, layer about 1/4 of the cake cubes in the bottom of a trifle dish. Pipe a thin layer of peppermint ganache around the perimeter of the dish, and another squiggle in the center. Pipe small dollops of the white chocolate ganache around the perimeter, then sprinkle all over with about 1/4 of the crushed cookies and 1/4 of the crushed peppermint candies. Repeat until there are 4 layers total, topping the trifle with rosettes of the remaining white chocolate ganache. Sprinkle the remaining cookies and peppermint candy on top, then insert the chocolate bark.
• Refrigerate for at least 1 hour and up to 4 hours. Use a long-handled serving spoon to scoop.

DARK CHOCOLATE MOCHA MOUSSE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
• Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
• Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
• Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
• Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
• Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
• Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
• Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
• Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
• Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

MOCHA GANACHE

Steps:

• Microwave whipping cream in a glass bowl at HIGH 1 minute and 30 seconds or until hot, stirring once. Add chocolate morsels and coffee granules; stir until smooth. Chill 30 minutes or until spreading consistency.

MOCHA

Steps:

• Put the ganache in a 10-ounce ceramic cup. Pull the espresso directly over the ganache, then pour the steamed milk over the top from 12 to 20 inches above the cup. The force of gravity will be all the agitation that is required to mix the ganache with the milk. No stirring will be required. Serve immediately.

CUPCAKES WITH CHOCOLATE-COFFEE GANACHE

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
• Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.

MOCHA GANACHE

Steps:

• Place chocolate chips, skim milk, and instant espresso powder in a medium heatproof bowl set over (not in) a pot of simmering water. Stir until chocolate melts and mixture is smooth. Remove from heat.

GANACHE FOR HOT CHOCOLATE AND MOCHAS

Steps:

• Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture.
• The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using.