Ingredients

• 1-ounce espresso beans, ground
• 6 ounces heavy whipping cream
• 3 teaspoons powdered sugar
• Chocolate Ganache Topped Pound Cake, recipe follows
• 1 loaf pound cake
• 8 ounces semisweet chocolate, cut into small pieces
• 3/4 cup heavy whipping cream
• 2 tablespoons unsalted butter

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Instructions

1. Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
2. Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.