Master Ganache Food

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.

MASTER GANACHE

Steps:

• Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
• Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
• Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
• Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
• Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
• Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.

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.

DECADENT QUINTUPLE CHOCOLATE RASPBERRY LAYER CAKE

Steps:

• CAKE:.
• 1. Preheat oven to 350°F.
• 2. In large mixing bowl, combine cake mix, chocolate pudding mix, sour cream, oil, eggs, and water. Mix well. Add mini chocolate chips, stir.
• 3. Butter 2 8-inch round cake pans and divide batter equally. Bake for 30-40 minutes, until cakes test done. (Stick a toothpick in near the middle and see if it comes out clean. Watch out, if you hit a chocolate chip you may think it's not finished baking when it is!).
• 4. Allow cakes to cool about 15 minutes before turning out of pans to cool completely (at least 1 hour).
• GANACHE:.
• 1. Once cakes are in oven, begin ganache. (This give it enough time to set.) Dump the Ghirardelli milk chocolate chips, 2 tbsp butter, and 1 tsp vanilla into a blender or food processor.
• 2. In a small saucepan, heat 1 cup of the heavy cream and granulated sugar until boiling. Stir constantly, being careful not to burn it.
• 3. Once it begins boiling, pour cream mixture over chocolate chips in blender or food processor. Mix until smooth.
• 4. Place ganache in a covered container and refrigerate until cool and desired consistency.
• MOUSSE:.
• 1. In mixing bowl, combine 2 tbsp softened butter, 8 oz softened cream cheese, 3/4 c of the powdered sugar, 1/2 tsp vanilla extract, and 1/8 tsp salt. Mix at medium speed until smooth.
• 2. Melt 2/3 c chocolate chips in the microwave, about 20 seconds at a time, stirring between each time. They are done when you can stir them completely smooth.
• 3. Add melted chocolate to cream cheese mixture, mixing until fluffy and incorporated, about 1 minute.
• 4. In a separate mixing bowl, combine 1/4 c powdered sugar and 1 tbsp vanilla pudding mix. The pudding mix stabilizes your whipped cream and keeps it from falling or weeping! Add remaining 1 c heavy whipping cream and beat until stiff peaks form. (It should look like whipped cream.).
• 5. Scrape whipped cream into chocolate cream cheese mixture and fold gently to incorporate, stirring gently as needed to combine all ingredients.
• ASSEMBLY:.
• 1. Split cake layers horizontally so that you have 4 layers. Place first layer on cake tray or stand. Divide your mousse into three equal parts.
• 2. Place one third of your mousse in the center of the cake layer. Gently spread it out to the edges to cover.
• 3. Slice some raspberries in half (from top to tip) and cover the mousse with halved raspberries.
• 4. Place next cake layer on top of raspberries.
• 5. Repeat steps 2-4 until you have placed the top layer on the cake.
• 6. Check on your ganache. You want it to have a soft frosting consistency. If it has not set firm enough yet, you can set your container in a bowl of ice water (be careful not to get water in the ganache!) to set faster. If it has set too firm, microwave for 5-10 seconds at a time and stir before microwaving any more.
• 7. Scoop ganache a little at at time on the center of your top layer and spread outwards and down to cover top and sides of cake.
• 8. Place whole raspberries in a ring around top of cake to decorate.
• 9. You may wish to refrigerate your cake a short time before serving to help set ganache and stabilize mousse, or serve immediately. This is a cake to slice THIN. Enjoy!

MASTER RECIPE: GANACHE - VARIATIONS ON A THEME

Steps:

• 1. PREP/PREPARE
• 2. THE GANACHE
• 3. Gather your ingredients.
• 4. Add the chopped chocolate to a large bowl.
• 5. Chef's Tip: If you're chopping up your own chocolate, a serrated knife is best for the job; its saw-like teeth will grab the chocolate, and break it up.
• 6. Add the heavy cream to a saucepan over medium-low heat, and heat until you see steam escaping from the cream, about 200f (93c).
• 7. Chef's Note: Do not allow the cream to simmer or boil, or it will change the flavor of the ganache.
• 8. Chef's Tip: There is a difference between heavy cream, and whipping cream... heavy cream has 36% milk fat; whereas whipping cream has 30% milk fat. While I prefer heavy cream for a ganache, whipping cream will do just fine.
• 9. Pour the cream over the chocolate, and allow the mixture to sit for 5 - 6 minutes, without stirring.
• 10. After 5 minutes, use a whisk to blend the chocolate with the cream.
• 11. Use the ganache while still warm. Enjoy.
• 12. GANACHE TIPS
• 13. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.
• 14. A typical ganache can be kept covered at room temperature for 2 days. It will survive in the refrigerator for up to a month. If placed in the freezer it will last for several months.
• 15. The best way to reheat ganache is to place it in a double boiler over low heat. It can also be reheated in the microwave; however, use small segments of 15 to 30 seconds, until you achieved the correct temperature.
• 16. VARIATIONS
• 17. White Chocolate: Substitute the dark chocolate with some nice white chocolate, and make a white ganache.
• 18. Corn Syrup: Add about 1 tablespoon of light corn syrup to the cream while it's heating up. This will give the ganache a nice sheen when it cools. This trick is great when you're using the ganache to cover a cake. When it cools it has a nice gloss to it.
• 19. Orange Liqueur: After the ganache has been combined with the cream, add 2 teaspoons of orange liqueur to give it a citrus note. If you're coating fruit in the ganache, or if you are using it as a dip, this adds another level of flavor that compliments the fruit. You might wish to experiment with other types of liqueur; for example, peppermint liqueur goes very good when the ganache is poured over some nice vanilla ice cream.
• 20. Lemon or Orange Zest: Add a bit of lemon or orange zest to your ganache for a bit of additional citrus flavor.
• 21. Vanilla Extract: After the ganache has been combined with the cream, add 2 teaspoons of vanilla extract. This pleasing flavor will fit into almost any venue that you choose to use your ganache.
• 22. Espresso Powder: Add the espresso powder to the cream, while it is heating in the saucepan, and stir to combine. Espresso powder amps up the rich, chocolate flavor of many desserts including cakes, brownies and cookies.
• 23. Dark Rum: If you're feeling adventurous, after the ganache has been combined with the cream, add 2 teaspoons of dark rum. I find that the rum helps to separate the taste of the ganache from chocolate desserts. For example, if I'm making a chocolate cake or tart, I'll add some rum to the ganache so that the chocolate of the ganache doesn't just "blend" in with the taste of the chocolate cake.
• 24. Chili Powder: After the ganache has been combined with the cream, add 1 teaspoon of chili powder. The introduction of chili powder to the ganache will intensify the flavor of the chocolate. I like to add chili powder when I'm using small amounts of ganache. For example, coating the tops of cupcakes, or adding a small bit to a shortbread cookie.
• 25. Whipped: Cool the mixture until it is room temperature. Once cool, beat the mixture with a whisk until it has thickened to a consistency of buttercream icing. Then spread it on a cake or other dessert. Whipping the ganache allows you to create texture and swirls just like you would with any typical cake icing.
• 26. Chef's Note: These are just a few of the variations that can be made to a typical ganache. I'll bet you can come up with a ton more.
• 27. Keep the faith, and keep cooking.
• 28. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894