Coffee Ganache Slice



 If you are a coffee and chocolate amateur, you will fall in love with this dessert. Ok, it is another multi-layer slice and it takes time to prepare but it is so worth it.
Chocolate shortbread, coffee ganache, milk and dark chocolate Chantilly and chocolate sheets. Sounds inviting?

CHOCOLATE SHORTBREAD You can prepare that a day in advance.
65g caster sugar
70g unsalted butter
1 egg yolk
85g plain flour, sifted
2g baking powder, sifted
5g cocoa powder, sifted
pinch of salt
Cream butter and sugar together. Add the egg yolk and combine. Now add dry ingredients and mix until the dough is formed. Roll the shortbread out on a lightly floured surface to fit the baking pan. I used 8"x8". Bake in 185C for about 25min or less. It is very easy to burn it because you cannot see browning moment on chocolate dough. Keep it in the pan until  ready to use.

MILK CREME CHANTILLY Day before
160g whipping cream
125g milk chocolate
Bring cream to boil, remove from heat and pour over milk chocolate. Leave it for 2 min, when the chocolate starts to melt stir it until incorporated. Cover it and refrigerate over night.

DARK CREME CHANTILLY Day before.
160g whipping crème
125g dark chocolate
Same process as milk Chantilly.

COFFEE GANACHE
140g whipping cream
200g white chocolate
7g instant coffee
40g unsalted butter, softened and broken into pieces
Bring to boil cream and coffee. Remove from the heat and pour it over white chocolate. Stir until completely melted. Add butter and blend together. Use it immediately.

 To finish. Pour it over cooled shortbread base and refrigerate until firm. When ready, gently remove the ring and smooth the sides.

Take the milk Chantilly and whisk it until stiff peaks. Place mixture into the piping bag and pipe balls along the sides. Top this with the layer of chocolate sheet. And repeat the process with dark chocolate Chantilly. Finish with another chocolate sheet on the top.

Ok, I'm getting another slice.....;)