Sharpies, Puppies and an Espresso Ganache Pieby Jenny Johnson
As a doting god-mum to a teenage boy and a 4-year-old princess, and an auntie of many of my friend’s toddlers, I get the pleasure of spoiling them with toys and treats that make their parents cringe on occasion.
A god-mum is the perfect role for me right now. Some day that will probably change, but for now, I love every minute. And for all the super- mums out there who somehow manage to do it all, I admire you more than you know and I highly recommend a slice of this pie in mid-afternoon.
Espresso Ganache Pie Recipe*
Graham Nutella Crust
- 9 whole graham crackers ground fine
- 2 tbsp heavy cream
- 3 tbsp Nutella
- 3 tbsp melted butter
Espresso Ganache Filling
- 12 oz. semisweet or bittersweet chopped chocolate (do not exceed 61% cacao)
- 2 tbsp butter (cut into small pieces)
- 1 1/4 cups heavy whipping cream
- 2 tbsp finely ground coffee beans
- 2 tbsp water
Brown Sugar Whipped Topping
- 2 cups heavy whipping cream
- 4 tbsp brown sugar (regular or dark)
- 1 oz chopped chocolate (optional)
First prepare Graham Nutella Crust. Mix crumbs with remaining ingredients in medium size bowl. Press onto bottom and sides of pie plate. Chill at least 30 minutes before filling.
Then prepare Espresso Ganache. Place chocolate and butter pieces in large bowl, set aside. In medium saucepan add heavy cream, water and ground coffee beans and stir. Bring to a boil and immediately remove from heat and cover. Let sit/steep for 5 min. You do not need to strain out coffee bean powder. Some will remain in saucepan after pouring and that’s OK.
Immediately pour over chocolate and stir-stir-stir until smooth. Pour into chilled crust and return to the refrigerator for at least 1 hour before adding whipped topping.
For whipped topping, chill large bowl and beaters in freezer for at least 5 minutes. Remove and add heavy cream and brown sugar to bowl. Whip until stiff peaks form. Spread over ganache and sprinkle with chopped chocolate.
Recipe adapted from Bon Appétit