Easy Lemon Ganache Food

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.

SUPER SIMPLE PERFECT CHOCOLATE GANACHE

Steps:

• Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
• Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.
• Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.
• Cut a corner from the plastic bag and pipe ganache.

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.

GANACHE

Steps:

• Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
• Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
• Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
• Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
• To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.

LEMON CREAM CHOCOLATE GANACHE CAKE

Steps:

• Complete directions:.
• Begin by making a Victoria Sponge Cake.
• 6 eggs separated, room temperature.
• 1 cup sugar.
• ½ tsp lemon flavouring.
• 1 tsp vanilla extract.
• Sift together:.
• 1 cup flour.
• 1 tsp baking powder.
• Beat egg yolks and ½ cup sugar until foamy and thickened.
• Beat egg whites until foamy. Add ½ cup sugar gradually until eggs are stiff. Slowly and gradually fold in flour and baking powder until almost completely incorporated into the egg whites. Fold beaten egg yolks into batter along with flavourings until well blended but do not over mix.
• Pour into greased and parchment lined 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Cool completely and cut each layer in half horizontally.
• Lemon syrup.
• Boil gently for about 10 minutes.
• Juice and zest of 1 lemon.
• 1/2 cup water.
• 1/2 cup sugar.
• Strain through a sieve and set aside to cool. Divide into 2 equal portions You can reserve the candied lemon zest to garnish the cake. Just spread it out on some paper towels and let it dry.
• Lemon Cream Filling.
• Scald 1 ½ cups whole milk in the microwave or on the stovetop along with the zest of 2 large lemons that has been very finely chopped. Microwave works best as there is no chance of burning the milk.
• Meanwhile, in a saucepan combine.
• 5 tbsp flour.
• 1/3 cup sugar and a pinch of salt.
• Over medium flame slowly add the scalded milk whisking constantly.
• Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto a slightly beaten extra large egg whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame. Stir in :.
• 2 tbsp butter.
• 1 tsp vanilla extract.
• Juice of 2 lemons.
• Cover and allow to completely cool in the refrigerator. When it has completely cooled, if a skin has formed on your custard, remove it before continuing.
• Whip to firm peaks.
• 1 cup whipping cream.
• 3 tbsp sugar.
• 1 tsp vanilla extract.
• Gently fold custard into the whipped cream. Do not over mix. Chill.
• For the Lemon Buttercream Frosting.
• ½ cup butter.
• 5 cups icing sugar.
• remaining lemon syrup.
• zest of one lemon finely chopped.
• milk.
• Combine icing sugar, butter and lemon zest together add lemon syrup and beat until smooth and has quite a thick consistency. Beat in a little milk of icing is too dense.
• To assemble your cake.
• Using a piping bag with just a coupler attached (no tip) pipe a ring of lemon buttercream frosting around the top edge of the first layer of cake.Fill the inside of the ring with the custard cream. Repeat for the next two layers and top with the last layer of cake. Using the remaining lemon buttercream frosting cover entire cake in a thin layer of icing. The cake must be completely chilled before covering with the ganache.
• Chocolate Ganache.
• 1 pound semi-sweet chocolate chips.
• 3/4 cup scalded whipping cream.
• Heat gently over boiling water until smooth with absolutely no lumps.
• Cover the entire cake with chocolate ganache that you can pour or spread over the entire cake. Decorate and garnish as desired.

BASIC GANACHE

Steps:

• Put chocolate into heavy bowl.
• Heat cream in saucepan over medium heat just until bubbles form around pan.
• Slowly pour hot cream into chocolate, stirring constantly.
• Do not whip--stir until chocolate is melted and you have a creamy emulsion.
• Store in covered container in refrigerator for up to 2 weeks.

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.