espresso

Create the perfect Espresso Martini with this step-by-step guide. Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Garnish with coffee beans. Absolut Vodka, Kahlúa, Espresso, Coffee Beans

Espresso Martini

Absolut Vodka

Kahlúa

Espresso

Coffee Beans

https://www.youtube.com/watch?v=wseoDJU8NQ4

How to make a Espresso Martini

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.

Camouflage Chocolate Fudge Brownies

Nonstick cooking oil spray

cream cheese (not low-fat)

eggs,

¾ tsp. kosher salt, divided

unsalted butter (142 grams)

instant espresso powder (optional)

½ cup (63 g) all-purpose flour

To develop the fifth recipe in the Basically Guide to Better Baking, we went back and forth for weeks debating the merits of a chewy brownie versus a fudgy one (no, we did not entertain "cakey" as an option). This is where we landed. It's pretty dang fudgy, thanks to cocoa powder (we worked off Alice Medrich's famous recipe), but a tangy layer of cream cheese offers sweet relief from the richness—and produces a very ‘70s-chic pattern. Make sure you're using large (not extra-large or jumbo eggs) so that the cream cheese batters don't turn out too thin. And don’t stress about your camo design: It’s meant to be random and the brownies will look even better after you slice them. Questions as you bake? Head to our forum for answers!

Bon Appétit

Place a rack in middle of oven; preheat to 325°. Lightly coat a 9x9" baking pan, preferably metal, with nonstick cooking oil spray or room-temperature unsalted butter. Line with parchment paper, leaving a handle on all sides. (If you have a precut sheet of parchment, simply slice it in half crosswise, then overlap the halves to line the pan.) Lightly coat parchment with nonstick spray.

Assemble your makeshift double boiler (this is a method for gently cooking sensitive ingredients). Gather a medium saucepan and 2 medium heatproof bowls that can sit over the saucepan without dipping too far into it. Pour water into saucepan to come 1" up the sides (there should be a gap between the water and bowl so check it before the water gets hot!) and bring to a simmer over medium heat. Cut 8 oz. cream cheese (not low-fat) into 1" pieces and place in one of the medium bowls; set over saucepan. Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. You want it to be soft enough that you can easily mix it with a heatproof rubber spatula or wooden spoon.

Remove bowl from heat (leave water simmering). Mix cream cheese until smooth. Add 1 chilled large egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla extract, and ¼ tsp. kosher salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl (it’s fine to eyeball it) and whisk in 1½ tsp. unsweetened cocoa powder.  (Both Dutch-process and natural cocoa powder will work in this recipe, but the former will provide a deeper color and a smoother, richer flavor.) Set both bowls of cream cheese mixture aside.

Cut 10 Tbsp. unsalted butter (142 grams) into 1" pieces. Place in the remaining medium heatproof bowl. Add 1 tsp. instant espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder (80 g—break up big lumps before measuring as they will throw off your weight and you want to be as precise as possible here), and ½ tsp. kosher salt.

Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in it, 7–9 minutes. Let cool 5 minutes. Don't panic if your batter looks stiff or otherwise wrong at this point—once you do the next step, it'll return to a glossy, beautiful mixture.

Add remaining 2 chilled large eggs and remaining ½ tsp. vanilla extract to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy (the mixture will look curdled and broken until you add the second egg). Add ½ cup (63 g) all-purpose flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Consider this recipe your arm workout! Why are the eggs chilled? Because it helps the batter to emulsify, ensuring the fat doesn't separate.

Scoop out ½ cup brownie batter and set aside (place near a warm spot, like the oven, to keep it loose). Scrape remaining batter into prepared pan and spread into an even layer. Working quickly, spoon alternating dollops of cocoa–cream cheese mixture and cream cheese mixture over batter. Dollop reserved brownie batter on top (it will be quite thick). Don’t worry if your design looks random and spotted.

Bake brownies until center is set and no longer looks wet (the chocolate blobs will change from glossy and shiny to matte), 22–25 minutes. (If you're using a glass pan, this might take significantly longer, so use a toothpick to check that only a few moist crumbs are pulled out.) Brownies may have puffed—they'll deflate as the cool. Transfer pan to a wire rack and let cool completely. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut brownies into sixteen 2¼" squares, wiping knife clean with a damp rag between slices. To easily cut even squares, cut the brownies into four quadrants, then slice each quadrant in four.

Delightful and flavorful Tiramisu Cheesecake Trifle recipe with homemade chocolate curls!

Tiramisu Cheesecake Trifle

ladyfingers (Italian cookies)

pkg (8 ounces each) cream cheese, softened

(14 ounces) sweetened condensed milk

espresso powder

bar (3.5 ounces) 85% dark chocolate

Cool Whip whipped topping

Begin by making chocolate curls. (Follow instructions in...

Begin by making chocolate curls. (Follow instructions in this video [HERE|http://www.youtube.com/watch?v=zeemBInz0D8]).

In a large mixing bowl, beat cream cheese...

In a large mixing bowl, beat cream cheese with condensed milk until smooth. Fold in whipped topping. Set aside.

Lay 10 ladyfingers along bottom of large trifle...

Lay 10 ladyfingers along bottom of large trifle bowl. Sprinkle 1 Tbsp of espresso powder. Top with 1/3 of cream cheese mixture. Repeat two more times. Top final layer with chocolate curls and remaining espresso powder. Refrigerate until ready to serve. ENJOY!

A delicious rich espresso topped with a meringue like fluff made with whipped sweetened condensed milk and egg yolk.

Vietnamese Egg Coffee (Ca phe trung)

oz espresso

tbsp sweetened condensed milk

Brew 2 cups of espresso

Whip the egg yolk and sweetened condensed milk until light frothy or soft peaks.

Add egg mixture on top of the espresso.

Espresso Fig Compote

water

figs

honey

cinnamon

nutmeg

cloves

orange zest

plain Greek yogurt

Combine espresso, water, figs, honey, cinnamon, nutmeg, cloves, and zest in a saucepan. Bring to a boil then reduce heat to low, cover, and simmer 20 minutes.

Continue to simmer liquid, uncovered, reducing until more syrupy consistency.

Serve over yogurt for breakfast, snack, or dessert.

Espresso Fig Compote is a double duty breakfast idea that can be enjoyed with greek yogurt or oatmeal. Try it out! You'll crave the intensity of the coffee and the sweetness of fig every morning.
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https://www.culinarynutritioncuisine.com/espresso-fig-compote/

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🍽 Ingredients: 
5 ounces espresso
5 ounces water
7-ounce package dried figs de-stemmed and quartered
¼ cup honey
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon orange zest
20 ounces plain Greek yogurt

More sweet breakfast recipes: 

Berry Baked Oatmeal
https://youtu.be/riz8OFPJVUs

Apple Oatmeal
https://youtu.be/m1T35nfqrcs

Thanks for watching!

Abbie

#espressofigcompote #breakfastideas #healthybreakfast

Espresso Fig Compote (+ Yogurt or Oatmeal)

If you don’t have a Belgian waffle iron for this recipe, use a regular one, but you probably won’t need as much batter.

Coffee-Flavored Belgian Waffles

all-purpose flour

sugar

¼ cup (packed) light brown sugar

baking powder

salt

baking soda

whole-milk ricotta, room temperature

buttermilk

unsalted butter, melted,

Pure maple syrup and whipped cream (for serving)

Belgian waffle iron

If you don’t have a Belgian waffle iron, use a regular one, but you probably won’t need as much batter.

Whisk flour, granulated sugar, brown sugar, baking powder, salt, and baking soda in a medium bowl to combine. Whisk eggs and ricotta in a large bowl just to incorporate, then add buttermilk and 2 Tbsp. espresso powder; whisk until smooth. Whisk in 5 Tbsp. melted butter, then fold in dry ingredients with a rubber spatula, being careful not to overmix (some lumps are okay). Let batter sit uncovered at room temperature 30 minutes to allow the flour to hydrate.

Preheat oven to 200°. Set a wire rack inside a rimmed baking sheet and place in oven. Heat waffle iron and brush with butter. Pour 1 cup batter onto iron and cook until waffle is golden brown and cooked through, 5–7 minutes. Transfer to wire rack in oven. Repeat with remaining batter, brushing iron with more butter as needed. (Waffles will be limp at first but will crisp up as they sit.)

Serve waffles topped with whipped cream, drizzled with maple syrup, and sprinkled with more espresso powder.

Learn how to make this classic coffee cocktail. Our easy recipe uses freshly brewed espresso, a dash of coffee liqueur and a simple sugar syrup.

golden caster sugar

vodka

milliliters espressocoffee

coffee liqueur(we used Kahlua)

coffee beans(optional)

Espresso martini

Start by making the sugar syrup. Put the caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil.

Turn off the heat and allow the mixture to cool. Put 2 <a href="https://www.bbcgoodfood.com/recipes/martini">martini</a> glasses in the fridge to chill.

Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and coffee liqueur. Shake until the outside of the cocktail shaker feels icy cold.

Strain into the chilled glasses. Garnish each one with coffee beans if you like.

This Skinny Peppermint Mocha is a delicious, calorie-wise version of the Starbucks holiday coffee drink complete with candy canes, whipped cream and mint syrup!

Homemade Peppermint Mocha (Video!)

almond milk ((can use any milk though))

cocoa powder

tbsp mint syrup (see below)

espresso shots

whipped cream (optional)

Candy cane, crushed

tbsp mint extract

Make the mint syrup by mixing together boiling water, sugar and mint extract. Set aside - this syrup will last up to a month in the fridge so you can enjoy a skinny peppermint mocha all December long!

Add milk, cocoa powder and mint syrup to a mug, then microwave 1-2 minutes (will depend on the power of your microwave and how hot you want your mocha). Stir well before and after microwaving.

While milk mixture is in microwave, brew 2 espresso shots. Add shots to the milk mixture, then top with whipped cream and crushed candy canes (both optional toppings), then serve and enjoy!

Creamy, rich, and bursting with bold coffee flavors, tiramisu is one of my all-time favorite desserts. My version is less eggy than typical recipes, putting the mellow flavor of mascarpone front and center.

Rich and Creamy Tiramisu Recipe

For the Coffee Syrup:

Dutch-processed cocoa powder (about

crème de cacao

vanilla extract (about 1 tablespoon; 15 grams)

For the Mascarpone Filling:

large eggs (about 8 3/4 ounces; 245 grams)

sugar (about 1/2 cup; 100 grams)

mascarpone (three 8-ounce containers; 680 grams), straight from the fridge

To Assemble:

ladyfingers, store-bought

Dutch-processed cocoa powder,

For the Coffee Syrup: In a deep bowl, whisk together cocoa powder, hot espresso, crème de cacao, Cardamaro, and vanilla extract until homogeneous. Set aside.

For the Mascarpone Filling: Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam. Combine eggs, sugar, and salt in the bowl of a stand mixer, using a flexible spatula to stir. Place over the steaming pot (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until warmed to 160°F (71°C), about 5 minutes. This should not take significantly longer; major delays simply indicate insufficient heat/lack of steam.

Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 and 10 minutes depending on the horsepower of your mixer. Reduce speed to medium and begin adding mascarpone roughly 1/4 cup at a time; no need to wait between additions. Once mascarpone is incorporated, pause to scrape bowl with a flexible spatula, then resume whipping on medium-high until mixture is homogeneous and thick, about 5 to 10 seconds more. Don’t fret over small flecks of mascarpone, since they will smooth out on their own over time.

To Assemble: Working with one at a time, dunk each ladyfinger in coffee syrup with a fork, giving it a second or two to absorb the liquid, then place in the bottom of a 7- by 11-inch baking dish. Top with about half the mascarpone filling, spread into an even layer, and dust lightly with cocoa powder. Repeat with remaining ladyfingers until syrup is gone, then top with remaining mascarpone filling and spread smooth.

To Decorate: Lay a long piece of butcher's twine on top of the smooth filling, curling it into swoops and swirls to create whatever sort of design you like, and dust generously with additional cocoa powder. Starting from the end of your design, carefully peel up twine and discard. (This twine step is optional; if you want, you can simply dust the top with cocoa powder.) Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour. Serve with a large spoon or angled spatula. Tiramisu can be refrigerated for up to 10 days.

Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.

Classic Tiramisù

granulated sugar, divided

heavy cream

mascarpone (8 ounces)

espresso coffee

ladyfingers (from

bittersweet chocolate, for shaving (optional)

Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.

In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Combine espresso and rum in a shallow bowl and set aside.

Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.

Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse recipe.

Classic Chocolate Mousse

heavy cream, divided

sugar, divided

semisweet chocolate (60–72% cacao), chopped

Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse. Remember, the higher the cacao percentage, the less sweet the chocolate.

Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.

Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.

Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.

Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.

Fold egg whites into chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among 6 teacups or 4-oz. ramekins. Chill until firm, at least 2 hours.

Just before serving, whisk remaining 1/4 cup cream in a small bowl to soft peaks; top each cup of mousse with a dollop of cream.

Do Ahead: Mousse can be made 1 day ahead. Cover and keep chilled. Let sit at room temperature 10 minutes before serving.

The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms. Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia. Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in. Or “most versatile cake,” given that it can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here, with a thin layer of chocolate ganache and served with espresso cinnamon mascarpone cream. In the Ottolenghi shops in London, it is smaller and goes by the name Take-Home Chocolate Cake, designed to be shared by four people after a meal. This larger version is no less delicious, and keeps well for  four to five days. As with any baking project, you should weigh your ingredients in grams for the best results.

World’s Best Chocolate Cake

dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces

coffee

granulated sugar

vanilla extract

dark chocolate (70 percent cocoa solids), broken

corn syrup

unsalted butter,

mascarpone

vanilla pod

confectioners’ sugar

Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease a 9-inch/23-centimeter round springform pan with butter and line with parchment paper, then set aside.

Make the cake: Place butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and salt together into a bowl and then whisk this into the melted chocolate mixture. The batter here is liquid, but don’t think you have missed something; this is how it should be.

Pour batter into the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.

Make the chocolate ganache, if desired: Place chocolate pieces in a food processor, process until fine and set aside. Combine cream and corn syrup in a small pan and place over medium-high heat. As soon as bubbles begin to appear (just before it comes to a boil), remove from the heat. Get the food processor running again, with the chocolate still inside, and pour in the hot cream in a steady stream. Process for 10 seconds, then add butter. Continue to process until mixture is shiny and smooth. (You can also make the ganache by hand; just make sure the chocolate is chopped fairly finely before adding the cream mixture. Stir with a wooden spoon until almost melted, then add the butter. Stir again until the ganache is smooth.)

Use a rubber spatula to scrape the ganache into a bowl and cover with plastic wrap, with the plastic actually touching the top of the ganache. Set aside until it has set to the consistency you want. If you want a thin layer to spread over the cake, it can be poured over while liquid so that you get an even, light and shiny coating. For a thicker ganache with a spreading consistency, leave it for about 2 hours at room temperature. (The ganache can be stored at room temperature, providing it’s not too warm, for 3 days or kept in the fridge for up to 2 weeks. It can also be frozen, although it will lose a bit of its shine when defrosted.)

Make the espresso cinnamon mascarpone cream, if desired: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 1 to 2 minutes, until soft peaks form.

Peel the parchment from the cake and discard. Transfer to a serving platter and spread the ganache, if using, on top of the cake. Slice into wedges, divide the cake among plates and, if using, spoon the mascarpone cream alongside. With or without icing, the cake will keep well for 4 to 5 days in an airtight container.

Served warm, these not-too-sweet brownies beg to go a la mode.

Brownies with Salted Caramel Sauce

Nonstick vegetable oil spray

natural unsweetened cocoa powder

(1 stick) unsalted butter, cut into 1/2-inch pieces

unsweetened chocolate, chopped

bittersweet chocolate, chopped

eggs

chocolate chips

Gray sea salt

Preheat oven to 350°. Coat an 8x8x2-inch baking pan with nonstick spray. Dust with cocoa powder, tapping out excess. Place butter, unsweetened chocolate, and bittersweet chocolate in a medium microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted. Let cool slightly.

Meanwhile, whisk flour, espresso powder, kosher salt, and 1 tablespoon cocoa powder in another medium bowl; set aside.

Using an electric mixer on high speed, beat eggs and sugar in a large bowl until pale and thick, about 2 minutes; beat in vanilla. Fold in warm chocolate mixture, then dry ingredients, just until combined. Fold in chocolate chips. Scrape batter into prepared pan and smooth top.

Bake brownies until a tester inserted into the center comes out with some moist crumbs attached, 20-25 minutes. Transfer pan to a wire rack; let brownies cool in pan. Cut brownies into 16 squares.

Bring sugar and 2 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until sugar is a deep amber color, 5-8 minutes. Remove caramel from heat.

Add cream and butter (mixture will bubble vigorously) and whisk to combine. Let cool slightly in pan.

Drizzle caramel sauce over brownies and sprinkle with sea salt. DO AHEAD: Brownies can be made 1 day ahead. Cover and keep at room temp-erature. Caramel sauce can be made 1 week ahead. Let cool. Cover and chill. Reheat before using.

Always elegant, chocolate mousse is not at all difficult to make, and it can be prepared up to two days in advance. A classic chocolate mousse gets its foamy consistency from stiffly beaten egg whites. Though many recipes call for also folding in whipped cream, this one does not, the better to savor the intense chocolate experience. It has a hint of orange liqueur, a splash of espresso and a garnish of crystallized ginger.

Dark Chocolate Mousse With Candied Ginger

chocolate

unsalted butter (1 stick)

orange liqueur,

vanilla extract (optional)

Set a medium bowl over a saucepan of boiling water. (Don’t let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.

Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.

In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir 1/3 of the beaten egg whites into chocolate mixture to lighten it.

Gently fold in the remaining whites to incorporate, taking care not to deflate. (It’s OK if mixture looks a little streaky.)

Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.

To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.

This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense.

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