Chocolate Ganache Recipe 3 Ways Food

BITTERSWEET CHOCOLATE GANACHE - 2 WAYS

Steps:

• To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth.
• For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.

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:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

CHOCOLATE PEANUT BUTTER GANACHE

Steps:

• In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
• Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
• YUMMO!

NO-FAIL , WAY EASY CHOCOLATE GANACHE

Steps:

• Dump the chips and butter into a food processor.
• Bring the cream and sugar to a boil.
• Don't burn it!
• Dump cream mixture into chips, turn processor on.
• Once it's mixed, cover and stick in fridge until the mix is the right texture for frosting.
• If you're in a hurry, put some ice cubes in a big bowl, and the chocolate mix in a smaller bowl.
• Place the bowl with chocolate into the larger bowl on top of the icecubes (No! Don't put the cubes into the chocolate mix!) Stir and the mixture will thicken as it cools.
• Perfect and yummy.
• Don't work it too much or it loses its shine-- though it's always delicious.
• I imagine a blender will work-- you might have to add more cream to supply more liquid.
• I haven't tried.
• Add vanilla or, for a more grown-up taste, substitute a tablespoon of Kalua or Grand Marnier.
• For truffles, let the mix cool longer, form into balls and sprinkle with confectioner's sugar.

CHOCOLATE GANACHE

Steps:

• Heat cream and butter to just below boiling over medium heat
• Put chocolate in food processor and chop until coarsely chopped. With the processor running, slowly pour hot cream through food chute in a steady stream. Process until smooth. Conversely, you can chop the chocolate by hand, and stir it with either a heavy spoon or a whisk, rather than using a food processor. How you do it is entirely up to you. Either way, you can't really go wrong. That is unless the chocolate is lumpy. And even, still, its chocolate. Is anyone really going to care?
• Let mixture cool until slightly warm (about 20 minutes) before using.

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

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 RECIPE 3 WAYS

Steps:

• Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

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.