Recipe: Mocha Ganache Mini's

So I've been toying with an idea for a dessert recipe for awhile now, and I finally put it to the test tonight.  All I can say is... chocolaty bliss.  Yes, that is all.

I really think the mix of flavors came out AMAZING, and they are small enough that you can indulge in one and not feel TOO guilty.

Mocha Ganache Mini's

(Yields approximately 16 cupcakes.  Double recipe for an 8" cake round.)

• 4 TB butter, at room temperature
• 1/2 cup sugar
• 2 eggs
•  1 cup Hershey's chocolate syrup
• 1/2 tablespoon pure vanilla extract
• 1/2 cup all-purpose flour

For the Ganache 1

• 1/4 cup heavy cream
• 4 ounces semi-sweet chocolate chips
• 1/2 teaspoon STRONG coffee

For the Ganache 2

• 1/4 cup heavy cream
• 4 ounces white chocolate chips
• 1 1/2 ts STRONG coffee

Directions:

Prep Time: 20 minutes
Total Time: 1 1/4 hr

Preheat the oven to 325 degrees.

a.) If making CAKE: Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.

b.)If making CUPCAKES:  Place 16 cupcake liners in pan.  If you choose not to use liners, butter and flour cupcake tin.

For the Cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add the eggs one at a time.
Mix in the syrup and vanilla.
Add the flour and mix until JUST combined (overbeating will make the cake too tough).
Pour the batter into the pan and bake for 40-45 minutes for a cake, 20-30 minutes for cupcakes, or until just set in the middle and a toothpick comes out clean.
Let cool thoroughly in the pan (or you can cheat and set them in the fridge while you make the ganache).

For the Ganache:

Use a double boiler (if you do not have one, fill a sauce pan 1/2 full with water, and place a glass bowl on top).
Add heavy cream, coffee and chocolate chips.
Allow to melt, mixing together until smooth and warm.
Pour (or spoon) ganache on top of cake or cupcakes, allowing to run down the sides.

Rinse out glass bowl, and make the second ganache.Add heavy cream, coffee and white chocolate chips.
Allow to melt, mixing together until smooth and warm.
Drizzle in a cross pattern across the top of the chocolate ganache.


Do not refrigerate.