Chocolate Ganache Frosting Food

CHOCOLATE GANACHE FROSTING

Steps:

• Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
• Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
• Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

CHOCOLATE GANACHE

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)

Steps:

• Place chopped chocolate in a medium-sized bowl.
• Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
• Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
• Let stand for 15mins to be sure all chocolate is melted.
• Stir ganache gently until perfectly smooth, let cool.
• Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
• When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
• Spread whipped ganache immediately, as it will firm as it sits.
• NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
• If you're just using this as a filling, halve the recipe.
• If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

CHOCOLATE GANACHE ICING

Steps:

• Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.

CHOCOLATE GANACHE

Steps:

• Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

CHOCOLATE GANACHE

Steps:

• Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

CHOCOLATE GANACHE FROSTING

Steps:

• Process chocolate in food processor until very fine. Put it in a small heavy saucepan.
• Heat cream to boiling point and pour 3/4 of it over the chocolate. Cover for 5 minutes to allow it to melt. Gently stir together, trying not to create air bubbles. Pass through fine strainer and add Cognac. Cool till just tepid.
• Check consistency: when tepid, the glaze should mound a bit before disappearing. If it is too thick, or seems curdled, add more of the warm cream little by little. If too thin, add some melted chocolate. When right, use at once or store and reheat.
• Pour over cooled cake allowing excess to flow down the sides. If you want a double coat, refrigerate the cake after the first later, for about 20 mins or until firm. Apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness.

PERFECT CHOCOLATE GANACHE + HOW TO GLAZE A CAKE!

Steps:

• Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
• Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.
• Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage - set your timer!).
• Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.

HOW TO MAKE CHOCOLATE GANACHE

Steps:

• Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
• With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it's not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
• Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
• Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
• Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water. Don't let the bottom of the bowl touch the simmering water.

CHOCOLATE GANACHE FROSTING

Steps:

• - You start by heating up the heavy cream. You can do this on the stovetop or in the microwave.
• on the stovetop- Pour the cream into a small heavy saucepan. Place on the stovetop over medium-low heat and warm up the cream, while stirring frequently, until you can clearly see steam coming off the surface and/or tiny bubbles start to form along the edge. Remove from the heat immediately to prevent it from reaching the boiling point and boiling over.
• - Place the cream in a larger measuring cup or larger microwave-safe bowl, and the reason for this is just in case the cream boils over. Heat the cream in 15-second increments, stirring in between, until it's steaming or JUST starts to boil.
• - Pour the hot cream over the semi-sweet chocolate chips and let steep for 5 minutes without stirring.
• - Slowly whisk the cream and melted chocolate together until smooth.
• - Let cool at room temperature until it reaches your desired consistency or let it cool in the fridge for 1 hour if you want to whip the frosting. After cooling at room temperature for 15-30 minutes, the ganache should be thick enough to be used as a glaze. After about 1 hour, it should reach a pudding-like consistency and be thick enough to spread, pipe or be used as a dip.
• - Whipping the ganache. After the ganache has been chilled in the fridge for an hour, beat the ganache until light and fluffy (about 4 minutes). It will have the taste and texture of a rich chocolate mousse. Spread or pipe on your cakes as desired.

DAIRY-FREE CHOCOLATE GANACHE THAT IS DECADENT AND EASY!

Steps:

• Open a can of organic coconut milk, scoop the cream, discard the water (or better save for smoothies)! Place the coconut cream in a saucepan and melt over medium heat.
• Place chocolate chips in a heatproof bowl. I like to use a glass mixing bowl.
• Pour the melted coconut cream over the chocolate chips to melt. If they don't melt completely, you can put them in the microwave for a few seconds. Mix the chocolate chips and coconut cream together until smooth.
• Add the vanilla extract and mix well.
• You can use the ganache icing now or let sit for a few minutes. As it sits, it gets slightly harder. Use when it meets your consistency requirements.

CHOCOLATE GANACHE FROSTING FOR FUDGY DEVIL'S FOOD CAKE

Steps:

• Combine chocolate and corn syrup in a large heatproof bowl. Bring cream just to a simmer over medium-high heat; pour over chocolate mixture. Let stand, without stirring, until chocolate begins to melt.
• Beginning near the center and working outward, whisk melted chocolate into cream until mixture is combined and smooth. Continue to whisk until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (frosting will continue to thicken after whisking).

CHOCOLATE GANACHE CREAM CHEESE FROSTING

Steps:

• Heat heavy cream ( 1/2 cup) until almost boiling, you'll see small bubbles on the surface. Pour hot cream over chocolate ( 1 cup and 1/2 cup). Let sit for 3 minutes then whisk until smooth. If you notice few stubborn pieces of chocolate microwave ganache in 5 second intervals, whisking well for 30 seconds to a minute after each heating. I often heat the mixture for 5 second then I let sit in the microwave for a minute. Residual heat helps to melt the chocolate, too. Then I whisk it well until all chocolate pieces are blended in. Cover ganache with a plastic wrap and refrigerate overnight.
• Ganache will thicken overnight. It will be very stiff. This is normal. Let ganache and cream cheese come to room temperature. Leave both on the counter for 30 minutes, or so.
• Then beat full fat cream cheese (1 package )until creamy, about 30 seconds. Beat in powdered sugar (3 cups), for about 2 minutes.
• Because ganache is very thick it is best to gradually add it to small amount of cream cheese first. Into a bowl add about ½ cup of ganache and ¼ cup cream cheese/powdered sugar mixture. Beat with wire attachments until smooth. Gradually keep adding ganache and cream cheese mixture. Beat well after each addition. Beat until thick and creamy. If desired flavor with Vanilla Extract(1/2tsor Lorann Oil Based Flavorings (10 drops).
• Cover and refrigerate until ready to use. Let it soften before spreading it onto a cake or piping swirls onto a cake.
• Heat heavy cream (1/4 cup) until almost boiling, you'll see small bubbles on the surface. Pour hot cream over chocolate (2 cups). Let sit for 3 minutes then whisk until smooth.
• Because we are using only a small amount of hot heavy cream some white chocolate chunks will not melt. It's okay. You can use a microwave like with dark chocolate ganache or heat the bowl over a pot of barely simmering water. Place the bowl with white change over the pot only for a short time, 5-8 seconds at a time is sufficient. Whisk well for 30 seconds to a minute. It only takes a little bit of heat to melt remaining bits of chocolate.
• Cover white chocolate ganache with a plastic wrap and refrigerate overnight.
• Ganache will thicken overnight. It will be very stiff. This is normal. Let ganache and cream cheese come to room temperature. Leave both on the counter for 30 minutes, or so.
• Then beat cream cheese until broken up and creamy, about 30 seconds. Beat in powdered sugar (1cubeat for about 2 minutes.
• Because this white ganache is really very thick it is best to stir it with a spatula first to make it more pliable. I don't like to soften it in the microwave. Break it up slowly with a hand held mixer until pliable.
• Then it is best to gradually add it to small amount of cream cheese first. Into a bowl add about ½ cup of ganache and ¼ cup cream cheese/powdered sugar mixture. Beat with wire attachments until smooth. Gradually keep adding ganache and cream cheese mixture. Beat well after each addition. Beat until thick and creamy. If desired flavor with Vanilla Extract (1/2tsor Lorann Oil Based Flavorings (10 drops). Cover and refrigerate until ready to use.
• Refrigerate until ready to use. Chocolate Ganache Cream Cheese Frsotign will firm up in the fridge. Let it soften slightly and use a piping bag fitted with a star tip to pipe swirls on cupcakes.
• Frosted cupcakes can be kept at room temperature, about 28 C for up to 2-3 hours. Otherwise store in the fridge until ready to use. Let come to room temperature before serving.
• Dark Chocolate Ganache Cream Cheese Frosting tends to crust slightly because of the powdered sugar content. White Chocolate Ganache Cream Cheese Frosting doesn't crust as much.

Steps:

• Add chopped white chocolate to a microwave safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the whipping cream separately, in another microwave safe bowl (at regular power), for 2-3 minutes or until warm.
• Remove, combine the warm whipping cream with the melted chocolate and stir well. Then continue to cook in 20 second intervals (at regular power) until the chocolate is incorporated into the whipping cream, stirring each time. There shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
• Cool on counter, then pour into large mixing stand bowl (if you have one)- any large bowl will do. Then cover (I use glad press n' seal) and let stand in refrigerator for 24 hours.
• Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), use the whisk attachment on your stand mixer and whip on low speed and gradually working up to high speed until the ganache is light and fluff and reaches stiff peaks.
• Serve with any recipe calling for whipped cream. Spread on cupcakes or a standard size cake. The white chocolate ganache whipped cream frosting will stay stable in the refrigerator for up to 1 week.

GANACHE FROSTING

Steps:

• Place the chopped chocolate into the bowl of a food processor.
• Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.