Chocolate Caffeine With Milk Chocolate Brandy Ganache
November 9, 2015
In need of a chocolate fix? I’ve got you covered with this luscious, decadent dessert that’ll satisfy those cravings and give you a little caffeine kick!
Serves 8 – 10
1 roll - sugar cookie dough
1/2 cup chocolate covered espresso beans
1 boxed brownie mix
1/4 cup strong coffee, espresso or coffee liqueur
1 cup milk chocolate chips
3/4 cups chopped walnuts
8 oz. Milk chocolate, chopped
1 - 1/4 cups heavy cream
2 tbsp brandy or orange liqueur, optional
Fresh mint and raspberries for garnish
- Preheat oven to 350 degrees. Press cold cookie dough into bottom of pan half way up the side of pan. (I used a 10 x 2 round, non-stick, fluted tart pan with removable bottom.) A 13 x 9 x 2 inchbaking dish will work fine, too.Press espresso beans lightly in the crust on the bottom of the pan. *Place dough in fridge to keep cold until mixture is done.Stir all ingredients together with the brownie mix. Pour into chilled cookie dough and bake 35 minutes. If you use the 9x11 baker, time is shortened to 25-28 minutes. Cool.Allow ganache to cool for 15 minutes before pouring desired amount in top of caffeine. Let cool further, then garnish as desired. Chocolate Brandy Ganache: Coarsely chop chocolate. Bring cream to a boil over medium-high heat. Add salt. Pour over bowl of chocolate. Let sit 10 minutes without stirring. Add a tsp softened butter, then add brandy. Stir until smooth and creamy. Adjust the consistency with a little more boiled cream to be more fluid, if need be.
- Serve with whipped cream on the side, dusted with a little cinnamon.
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