A Hot Chocolatey Mess
2/3 cup Heavy Cream
Scant 1/4 cup Ground Coffee
4 ounces Bittersweet Chocolate, Coarsely Chopped
3 Tbsp. Unsalted Butter, Softened
1/3 cup Almond Meal or Almond Flour
3 Large Eggs, Separated
Pinch of Salt
3/4 cup Sugar
6 Tbsp. Unsalted Butter, melted
8 ounces Bittersweet Chocolate, melted
1/3 cup Uncooked Cream of Wheat
3/4 cup Finely Chopped Toasted Cocoa Nibs
(Cocoa Beans Broken Into Small Pieces)
1 cup Whipping Cream
1 tsp. Vanilla Extract
1 Tbsp. Confectioners Sugar
1.) To make ganache: In a small saucepan, combine cream, 1/4 cup of water, and ground coffee. Heat of medium heat until hot. Remove from heat: let stand for 15 minutes. Strain cream mixture through a fine sieve into a clean 2 quart saucepan. Heat cream mixture over medium heat and bring just to a boil; remove from heat.
2.) Meanwhile, in a food processor with a metal blade attached, finely chop chocolate. With motor running, pour hot cream mixture through the feed cylinder. Add butter and process until chocolate and butter are melted. Line a 9-inch square baking pan with aluminum foil or plastic wrap, letting foil extend at two sides. Pour ganache into pan. Freeze until firm, about 1 hour.
3.) To make cookie batter: Spray eight 3.25 to 3.5 inch ramekins with cooking spray. Line bottoms with parchment circles, and spray again.*
4.) In a medium skillet over medium heat, cook almond meal until lightly toasted and fragrant, stirring frequently, about 5 minutes. Turn meal onto a plate to cool.
5.) In a medium bowl, beat egg whites and salt with an electric mixer on medium-high speed until soft peaks begin to form. Shift mixer to high and gradually beat in sugar until whites stiffen.
6.) In a large bowl, combine almond meal, egg yolks, melted butter, melted chocolate, Cream of Wheat, and cocoa nibs; stir until blended. Fold in egg whites. Spoon mixture into a large food storage bag and snip a large hole in one corner. Pipe mixture into bottom of ramekins to cover, about 1/2 inch thick.
7.) Remove ganache from the freezer; lift from pan using foil ends. With a 2.25-inch round cutter, cut out 8 circles. Place a circle on the center of each ramekin. Pipe remaining batter over and around ganache to cover. Smooth tops. Freeze until firm, about 1 hour.
8.) Preheat oven to 375 degrees. Place ramekins on a baking sheet and bake until tops feel firm, 21 to 23 minutes. Allow to cool on the baking sheet 10 minutes.
9.) Place remaining ganache in a small saucepan and melt over low heat. To serve, run a knife carefully around the inside of the ramekins and invert cookies onto a plate. Remove paper. Drizzle with warm ganache and sugared cocoa nibs.
**Thanks a lot for this Coasterbelly