Chocolate Ganache Globe Recipe
Our award winning dessert! Chocolate molten cake and espresso gelato, topped with a dark chocolate ganache globe, smothered table-side in bourbon caramel
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Ingredients
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Chocolate Ganache Globe
Method
Chocolate Ganache Globe
- 1
Prepare the Chocolate Ganache
Chop the dark chocolate into small pieces and place it in a bowl.
- 2
Heat the Heavy Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- 3
Combine Chocolate and Cream
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Whisk until smooth and fully combined.
- 4
Cool the Ganache
Let the ganache cool to room temperature to thicken slightly before use.
- 5
Make the Caramel Sauce
In a separate saucepan, combine the granulated sugar and 30 ml of water. Cook over medium heat until the sugar dissolves and turns a deep amber color.
- 6
Add Bourbon and Butter
Remove from heat and carefully whisk in the bourbon and unsalted butter until fully combined. Set aside.
- 7
Prepare the Molten Cake
Prepare the molten chocolate cake mix according to package instructions and bake as directed.
- 8
Assemble the Dessert
Place one molten chocolate cake on a plate, add a scoop of espresso gelato on top.
- 9
Add the Ganache Globe
Using a spoon, carefully pour the cooled chocolate ganache over the cake and gelato to form a globe.
- 10
Serve with Caramel
Finally, drizzle the bourbon caramel sauce generously over the ganache globe before serving.