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Ingredients
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Chocolate Ganache
Coffee Cream
Coffee Sorbet
Method
Chocolate Ganache
- 1
Prepare Ganache
Chop the dark chocolate finely and place it in a bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 5 minutes, then stir until smooth. Let it cool at room temperature.
Coffee Cream
- 2
Make Coffee Cream
Soak the gelatin sheets in cold water for 5 minutes. In a saucepan, heat the heavy cream and sugar until the sugar is dissolved. Remove from heat and add the espresso. Squeeze excess water from the gelatin and add to the mixture, stirring until dissolved. Let it cool, then refrigerate until set.
Coffee Sorbet
- 3
Assembly
- 4
Plate and Serve
In a serving dish, layer the chocolate ganache, followed by a layer of coffee cream, and top with coffee sorbet. Serve immediately.