White Chocolate Espresso Filling

[SweetSide]

White Chocolate Espresso Filling

• 1 T chocolate liqueur
  
• 1 T hot water
  
• 1 tsp instant espresso powder
  
• 1 tsp vanilla
  
• 6 oz white chocolate
  
• 6 fl oz heavy cream
  

Combine the first four ingredients in a small bowl.

Chop the chocolate and put in a separate bowl. Heat the cream just to a boil and pour over the white chocolate. Let sit for half a minute or so, then gently whisk until homogenous. Once homogenous, add the espresso/vanilla/liqueur mixture and whisk until incorporated.

Refrigerate for at least 8 hours. Then whip (this is a small amount -- I use a hand mixer) until you reach soft peaks. Don't overwhip or the whole thing will go grainy on you. Refridgerate until needed.

Keywords: Dessert, Easy, Cake, Topping/Frosting

( RG1628 )