Chocolate And Vanilla Bean Ganache Food

VANILLA GANACHE (FOR FILLING CHOCOLATES)

Vanilla Ganache (for filling chocolates) image

Chocolates - Week 5, June 8th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. This is a recipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and...

Provided by Jordan Michelle Falco

Number Of Ingredients 5

Ingredients

6 oz heavy cream
2 oz glucose syrup
1 vanilla bean
1 oz softened butter
16 oz milk or white chocolate

Steps:

1. Combine the heavy cream and glucose syrup in a saucepan. Scrape the vanilla bean into the cream mixture, then frop in the scraped pod. Bring to a boil.
2. Remove from the heat and pluck out the bean pod.
3. Pour the hot cream over the chcocolate and butter, and allow to sit for at least two minutes before stirring. If the chocolate does not melt completely, place the bowl over a double boiler and stir until the chocolate is smooth and no lumps remain.

VANILLA BEAN CHEESECAKE WITH CHOCOLATE GANACHE

Vanilla Bean Cheesecake with Chocolate Ganache image

This recipe is the most recent cheesecake I gave to my mother for her birthday, and we all just loved it...too much! There's a hint of orange in the chocolate crust that makes every bite worth savoring.-Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

2 cups chocolate graham cracker crumbs (about 16 graham crackers)
4 teaspoons grated orange zest
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 vanilla bean or 1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
2 cups fresh raspberries

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes., Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.

Nutrition Facts :

CHOCOLATE AND VANILLA-BEAN GANACHE

Chocolate and Vanilla-Bean Ganache image

This rich, velvety, puddinglike ganache gets its complex flavor from vanilla and its mellowed sweetness from honey. Use this to make our Chocolate Thumbprint Cookies for the holidays.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate, finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Steps:

Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

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