by Sylvia Stout
50 Mini Cupcake Liners
Chocolate Covered Espresso Beans (To Garnish Optional)
1 Teaspoon Unsweetened Cocoa Powder (To Dust)
(1) 1 Ounce Square Semi Sweet Chocolate (To Garnish Shaved)
⅓ Cup Kahlua
⅓ Cup Espresso, Chilled
(2) 3 Ounce Packages Lady Fingers (Sliced In Thirds)
[For The Filling]
6 Egg Yolks
1 ¼ Cups White Sugar
1 ¼ Cups Mascarpone cheese (10 Ounces)
1 ¾ Cups Heavy Whipping Cream
[For The Ganache Drizzle]
9 Ounces Bittersweet Chocolate, Chopped (Or Use Mini-Chips, No Need To Chop)
1 Cup Heavy Whipping Cream
To start, chill the bowl you will be whipping the cream in.
Combine egg yolks and sugar in the top of a double boiler. I do this in a Pyrex glass bowl over boiling water in a saucepan. Make sure the water is not touching the bowl.
Reduce heat to low.
Cook for about 10 minutes, stirring constantly.
Remove the mixture from heat and whip the yolks until thick with a handheld mixer on medium.
Add the mascarpone to the whipped yolks.
Beat until combined.
Pull your empty chilled bowl out of the fridge add the whipping cream; use a handheld mixer on medium-high, beating the cream until stiff peaks are formed.
Gently fold whipped cream into yolk mixture and set aside. (Be careful not to fully beat the whipped cream and egg yolk mixtures together; fold gently to preserve the air in the whipped cream.)
Slice the Lady Fingers in thirds, placing each third individually in a Mini Cupcake Liner.
Combine the Kahlua and Espresso and drench each lady finger with enough of the liquid to moisten it fully without drowning it.
With a pastry bag, (or a tablespoon- much messier) pipe the filling through a wide nozzle into spiral dollops on the center of the lady fingers.
Dust the finished product with a light sprinkling of cocoa powder. Set in the fridge until Ganache is ready.
For the Ganache: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. You don’t want to let it boil longer than a few seconds or you may get a scorched, sour milk flavor. When the cream has just come to a boil, pour over the chopped chocolate, and whisk until smooth.
Pipe the warm chocolate ganache over the finished products and top each with a chocolate cover espresso bean. Sprinkle each with shaved chocolate.
Cover tightly and refrigerate a minimum of 5 hours. Overnight is ideal. Serve chilled.