Coffee crumble with chocolate ganache and ice cream
What's a good ending to a ditto dinner? Coffee crumble with chocolate ganache and ice cream could just be your answer! This dessert is super tasty, quick to prepare and also easy if you have to make it for a large group. The best part is that you probably already have almost all the ingredients at home. @Lynnvandevorst shows how to prepare this coffee crumble.
More Barts Cookbook? Find it here!
Image credits Chevalier Studio
– 175 g flour
– 110 g brown caster sugar
– pinch of salt
– 1 cup espresso powder
– 110 g butter, cold
– 100 g dark chocolate
– 125 ml whipped cream
– 1 liter of vanilla ice cream
– Preheat the oven to 180 degrees.
– Mix the flour with caster sugar, salt and espresso powder in a mixing bowl.
– Add the butter and knead by hand.
– Crumble the dough onto an oven rack lined with baking paper.
– Slide the oven rack into the oven and roast the coffee crumble for 25 to 30 minutes. After baking, let it cool for at least 20 minutes and chop more finely if necessary.
– Chop the chocolate into small pieces and place in a saucepan. Add whipped cream and heat over low heat. Stir well to create a smooth sauce.
– Pour the chocolate ganache into a jug.
– Take a section and place some of the crumble at the bottom. Create a scoop of ice cream on top of the crumble and finally pour chocolate ganache over the ice cream.
– The coffee crumble and the chocolate ganache can be made in advance. The ganache will thicken a bit when it cools completely. You can make the ganache runny again by placing the jug in a pan of boiling water and stirring.
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