This dessert balances the sharp, cooling notes of premium peppermint with a deep, velvety espresso reduction. Inspired by the mist-covered mornings of the Comox Valley, this recipe transforms a simple treat into a sophisticated finale for any dinner party.
Ingredients
| Ingredient | Amount |
|---|
| VI Sweets Large Peppermint Sandwich | 2 units |
| 70% Dark Chocolate | 150g |
| Double Espresso | 60ml |
| Heavy Cream | 100ml |
Instructions
- Begin by gently heating your heavy cream in a copper saucepan until it reaches a soft simmer, ensuring you do not scorch the dairy to maintain a clean, neutral base for the ganache.
- Remove the cream from the heat and whisk in the 70% dark chocolate in three stages, using a silicone spatula to create a perfect emulsion that results in a glossy, stable finish.
- In a separate small skillet, reduce the double espresso by half over medium heat until it achieves a syrup-like consistency, concentrating the aromatic oils to provide a punchy contrast to the peppermint notes.
- Carefully fold the espresso reduction into the chocolate ganache, stirring slowly to avoid incorporating air bubbles, which preserves the luxurious mouthfeel of the sauce.
- To plate, position the large peppermint sandwich as the base, drizzle generously with the warm mocha ganache, layer the second sandwich, and finish with a final garnish of tempered chocolate shavings.
×
