Espresso Whipped Cream

• 1 -ounce espresso beans, ground
• 6 ounces heavy whipping cream
• 3 teaspoons powdered sugar
• Chocolate Ganache Topped Pound Cake, recipe follows

1. Infuse the espresso in some hot water and reduce until desired strength is reached.
2. Strain and cool.
3. 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).
4. Serve with Chocolate Ganache Topped Pound Cake.
5. 1 loaf pound cake
6. 8 ounces semisweet chocolate, cut into small pieces
7. 3/4 cup heavy whipping cream
8. 2 tablespoons unsalted butter
9. Cut the pound cake into a desired size and chill.
10. Place the chopped chocolate in a medium sized stainless steel bowl.
11. Set aside.
12. Heat the cream and butter in a medium sized saucepan over medium heat.
13. Bring to a boil.
14. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
15. Stir with a whisk until smooth.
16. Top the pound cake with the ganache mixture.
17. Chill until service.
18. Yield: 6 servings

espresso beans, heavy whipping cream, powdered sugar, chocolate ganache

Taken from www.foodnetwork.com/recipes/espresso-whipped-cream-recipe.html (may not work)