Servings: Serves 8
- 2/3 cup heavy cream
- 1/4 cup (scant) 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
- 1/4 cup toasted cocoa nibs (cocoa beans broken into small pieces), finely chopped
- 2 cups whole milk
- 3 Tbsp. sugar
- 1/2 vanilla bean , split
- 2 Tbsp. eau-de-vie or grappa
- Sugared cocoa nibs , for garnish
To make ganache: In a small saucepan, combine cream, 1/4 cup water, and ground coffee. Heat over medium heat until hot. Remove from heat; let stand 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.
Meanwhile, in a food processor with metal blade attached, finely chop chocolate. With motor running, pour hot cream mixture through feed cylinder. Add butter, and process until chocolate and butter are melted. Line a 9" x 9" 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.
To make cookie batter: Spray eight 3 1/4- to 3 1/2-inch ramekins with cooking spray. Line bottoms with parchment circles, and spray again.
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.
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.
In a large bowl, combine almond meal, egg yolks, butter, 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 1 corner. Pipe mixture into bottom of ramekins to cover, about 1/2-inch thick.
Remove ganache from the freezer; lift from pan using foil ends. With a 2 1/4-inch round cutter, cut out 8 circles. Place a circle in the center of each ramekin. Pipe remaining batter over and around ganache to cover. Smooth tops. Freeze until firm, about 1 hour.
To make milk eau-de-vie: In a medium saucepan over medium-high heat, combine milk, sugar, and vanilla bean. Bring just to a boil, lower heat and simmer until reduced to 1 1/2 cups, about 15 minutes. Discard vanilla bean, pour milk into a bowl, and refrigerate until cold.
Preheat oven to 375°. 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.
Place remaining ganache in a small saucepan, and melt over low heat. To serve, run a knife carefully around the insides of the ramekins and invert cookies onto a plate. Remove paper. Drizzle with warm ganache and sugared cocoa nibs.
Pour eau-de-vie and milk into shot glasses. Serve with cookies.