Jenis Chocolate Ganache Food

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.

JENI'S CHOCOLATE GANACHE

Steps:

• In a small saucepan, over low heat, combine chocolate and cream.
• Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.
• Remove saucepan from heat and stir in butter.
• Refrigerate 1-1/2 hours, or until cold, stirring every now and then.
• With wooden spoon or mixer, beat mixture until thick and creamy, and of desired spreading consistency.

CHOCOLATE GANACHE

Steps:

• Heat cream in a sauce pot. Poor hot cream over chocolate and corn syrup. Stir to melt chocolate. Add vanilla and room temperature butter and mix to combine.

CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees F. Butter 12 (4-ounce) ramekins. Melt chocolate and butter in double boiler, stirring gently. Add sugar. Remove from heat and keep warm.
• In a large bowl beat eggs and yolks until volume is doubled. Fold in flour gently until well incorporated. Fold 1/4 of warm chocolate mixture with egg mixture, to temper. Combine mixtures by folding gently. Fill ramekins 2/3 full. Bake for 4 to 6 minutes.

CHOCOLATE GANACHE

Steps:

• Chop chocolate fine and place in small bowl. Place cream in small pot and bring to a simmer. Pour simmering cream over chopped chocolate and stir until smooth. Cool to room temperature before glazing.

CHOCOLATE GANACHE

Steps:

• Chocolate Ganache Line a baking sheet with parchment paper. Finely grate the zest of the lemons into the cream. In a saucepan, bring the cream to a boil over medium-high heat, then lift the pan and let the boiling subside. Place the pan back over the heat and bring the cream back to a boil; again, take it off the heat and let the boiling subside. Repeat a third time. Put the chocolate in a heat-proof bowl and pour the hot cream over the chocolate. Let stand 30 seconds to soften the chocolate. Stir slowly and gently with a spatula from the center of the bowl outwards. When the chocolate is melted and the cream is incorporated, pour the ganache into the prepared pan. Spread to make a smooth 1-inch layer. Let cool 12 hours, or overnight. Ganache with Mint Line a baking sheet with parchment paper. In a saucepan, bring the cream to a boil over medium-high heat, then lift the pan and let the boiling subside. Place the pan back over the heat and bring the cream back to a boil; again, take it off the heat and let the boiling subside. When bringing to a boil for the third and final time, add the mint leaves to the cream. Let simmer for 1 minute to infuse the mint into the cream. Put the chocolate in a heat-proof bowl and strain the hot cream over the chocolate; discard the mint leaves. Let stand 30 seconds to soften the chocolate. Stir slowly and gently with a spatula from the center of the bowl outwards. When the chocolate is melted and the cream is incorporated, whisk the chocolate for 1 minute. Pour the ganache into the prepared pan. Spread to make a smooth 1-inch layer. Let cool 12 hours, or overnight. Ganache with Raspberry Boil the raspberries with the water and sugar until the raspberries are soft. Puree, then strain through a fine-meshed sieve. Line a baking sheet with parchment paper. In a saucepan, bring the cream to a boil over medium-high heat, then lift the pan and let the boiling subside. Add the raspberry puree. Do not stir. Place the pan back over the heat and bring the cream back to a boil; again, take it off the heat and let the boiling subside. Put the chocolate in a heat-proof bowl and pour the hot cream over the chocolate. Let stand 30 seconds to soften the chocolate. Stir slowly and gently with a spatula from the center of the bowl outwards. When the chocolate is melted and the cream is incorporated, whisk for 1 minute. Pour the ganache into the prepared pan. Spread to make a smooth 1-inch layer. Let cool 12 hours, or overnight. Ganache with Ginger Line a baking sheet with parchment paper. In a saucepan, bring the cream to a boil over medium-high heat, then lift the pan and let the boiling subside. Place the pan back over the heat and bring the cream back to a boil; again, take it off the heat and let the boiling subside. Grate the ginger into the cream. Bring the mixture to a boil a third time. Put the chocolate in a heat-proof bowl and strain the hot cream over the chocolate, pressing the ginger to extract all the juice. Discard the ginger solids. Let stand 30 seconds to soften the chocolate. Stir slowly and gently with a spatula from the center of the bowl outwards. When the chocolate is melted and the cream is incorporated, whisk for 1 minute. Pour the ganache into the prepared pan. Spread to make a smooth 1-inch layer. Let cool 12 hours, or overnight. To coat any of these ganaches: Heat a knife in hot water, wipe dry, and cut the ganache into 1-inch-by-1-1/2-inch pieces, dipping and drying the knife between each cut. Put a wire rack over a sheet of waxed paper. Put the chopped chocolate in a dry bowl and place over hot water. Let the chocolate melt, measuring the temperature with a thermometer. Do not let the temperature exceed 115 F. Stir until smooth, then take the bowl out of the water and set on a towel to anchor it. Stirring gently, add the grated chocolate a spoonful at a time, stirring until smooth between each addition, until the chocolate has cooled to at least 90 F, but no cooler than 86 F. (If you decide to use milk chocolate, cool to between 83 and 86 F.) Place the chocolate bowl in a pan of warm water to hold it between 86 and 90 F (or, in the case of milk chocolate, 83 and 86 F). Use a chocolate dipping wire or some similar holder you have made yourself, or even a small fork. The idea is to have a small handled "platform" which will barely touch the ganache piece as it is dipped, then placed on the wire rack. With your dipper, lift a piece of ganache and dip into the hot chocolate. Place the coated piece on the wire rack and let any excess drip onto the waxed paper. As long as you hold the temperature of the chocolate between 86 and 90 F, you can reuse the chocolate drippings. Chef Linxe says the coating should be thick enough to enable you to pick up the piece of candy, but so thin your teeth do not notice the change from coating to filling.

CHOCOLATE GANACHE

Steps:

• Place the chocolate in a large metal or glass bowl. Heat the cream in a saucepan just to the boiling point. Pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 to 10 minutes.
• Whisk the chocolate until dark and shiny, then cool to room temperature. To thicken, beat cooled icing with a hand mixer for a few minutes. It's best if used after 12 hours.

CHOCOLATE GANACHE

Steps:

• Mix together the pecans, melted butter, and sugar.
• Press into 9" tart pan with removable bottom.
• Bake at 325* for 12 minutes until light brown, cool.
• Heat cream to boil.
• Add chocolate and yolk and mix until smooth.
• Pour into cool shell and refrigerate until set.
• Enjoy!

CHOCOLATE GANACHE

Steps:

• place a small pot on medium heat and add heavy cream. Bring to a low boil.
• Pour over chocolate chips and mix until thoroughly melted.
• Add in butter and vanilla extract.

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 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.

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.

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.