Dark Chocolate & Coffee Whipped Ganache

Cook Time 15 minutes plus refrigerating

Servings 4 for 150ml serving glass size

Ingredients

100g 70% dark chocolate, chopped

40ml espresso

1 leaf of gelatine, gold grade

200ml thickened cream

15g glucose syrup

30g raw caster sugar

Tonka bean, finely grated (optional)

To Serve

Dark chocolate squares

Crushed coffee bean (optional)

Method

Place the chocolate into a bowl and add the espresso. Set aside.

In a small bowl place the gelatine leaf in cold water to soak.

Combine half of the cream (100ml), glucose and sugar in a saucepan and bring to just before boiling point. Microplane a ¼ of a tonka bean into the cream if using. Take off the heat.

Squeeze excess water from the gelatine and add to the hot cream mixture. Stir until dissolved.

Pour the hot sugar and cream mixture over the chocolate and coffee, and carefully whisk until melted and combined to create a smooth, silky mixture.

Add the remaining cream (100ml) and blend again.

Cover directly with cling film onto the surface and place in the fridge for 2-3 hours.

To serve, whip or blend the ganache to a light mousse just before serving.

Divide into serving dishes and garnish with a square of dark chocolate.