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.
MILK CHOCOLATE GANACHE
Steps:
- Place chocolate in a heat-proof bowl. In a small saucepan bring cream to a boil. Pour hot cream over chocolate, and let sit for 3 minutes. Whisk until thoroughly combined and slightly cooled, then cover and refrigerate overnight.
- Before using ganache, transfer it to the bowl of an electric mixer and whip on medium-low speed, just until it holds soft peaks. Do not overwhip.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 15 grams, Sodium 37 milligrams, Sugar 14 grams
MILK CHOCOLATE GANACHE
This is the first and the best ganache I've made yet. I don't think I will ever stray from this recipe.
Provided by sunnyk
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Chop chocolate bar into small pieces; place in a glass or stainless steel bowl.
- Combine cream and sugar in a small saucepan and bring over medium heat. Just as mixture starts to boil, pour it over chocolate and whisk until combined and chocolate has melted. Stir in butter. Set aside to cool and thicken, at least 15 minutes.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 7.2 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 4.2 g, Sodium 15.4 mg, Sugar 6.6 g
CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
HOW TO MAKE CHOCOLATE GANACHE
You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.
Provided by Sally
Categories Dessert
Time 10m
Number Of Ingredients 2
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.
ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE
Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
- Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
- Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
- On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
- Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
- Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
- Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
- Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
- Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
- Frost each cupcake with the white chocolate frosting.
- Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
- The ganache can be made several days ahead and kept refrigerated.
- The frosting can be made a day ahead and stored at room temperature.
- For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.
VEGAN CHOCOLATE-GANACHE FROSTING
Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait. Pair it with our Vegan Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h15m
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Place semisweet chocolate in a heatproof bowl.
- Bring coconut milk just to a boil; pour over chocolate.
- Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
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.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
GERMAN CHOCOLATE CAKE WITH MILK CHOCOLATE GANACHE
I was having a chocolate craving one day, and I wanted something decadent, and delicious, So here is what I came up with...It is sooooooo good, and so simple.It looks alot more difficult than it is.Cook time includes setting time for ganache.
Provided by KittyKitty
Categories Dessert
Time 2h20m
Yield 1 bundt cake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake according to package directions.Pour into a decorative Bundt pan, and bake according to package directions.
- Remove cake from oven, cool in pan 10 minutes, remove cake frompan and cool on wire rack completely.Place cake on serving plate.
- Pour heavy whipping cream into heavy sauce pan. Cook, over medium heat, stir occasionally, so not to scorch. Cook just until cream begins to boil.Remove from heat.
- Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract.
- Pour chocolate into a bowl. Place in refrigerator, stir every 10 minutes, for 1-2 hours ( It seems to be different for me everytime), until chocolate is amost spreading consistency, but will still drip from sides of cake.
- Spread ganache over entire cake, be generous.
- With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. Do as many as you like.
Nutrition Facts : Calories 690.9, Fat 47.7, SaturatedFat 20.1, Cholesterol 164, Sodium 476.5, Carbohydrate 62, Fiber 2.7, Sugar 39.5, Protein 7.2
EASY CHOCOLATE GANACHE WITHOUT CREAM
Steps:
- Add MILK to a microwave-safe container.
- Microwave on HIGH in 30-second intervals until steaming, but not boiling over.
- Pour CHOCOLATE CHIPS into the heated liquid and allow to rest at room temperature about 5 minutes.
- Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
- Bring MILK (or cream) almost to a boil in a saucepan over medium-high heat.
- Pour this over CHOCOLATE CHIPS and allow to rest about 5 minutes.
- Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
- Serve warm like a chocolate sauce, or cool to room temperature and use for other desserts.
- Allow to cool completely and refrigerate in an airtight container up to 14 days.
Nutrition Facts : ServingSize 1 oz, Calories 56 kcal, Carbohydrate 7 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 8 mg, Sugar 6 g, UnsaturatedFat 2 g
VEGAN GANACHE WITH DARK CHOCOLATE
Steps:
- Gather the ingredients.
- Place the coarsely chopped dark chocolate in a medium-sized bowl. Set aside.
- In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface.
- Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes.
- Whisk the chocolate-coconut milk mixture until glossy and smooth (this will take about 2 minutes of gentle stirring).
- Add the vanilla extract and stir until incorporated. Use warm or slightly cooled.
Nutrition Facts : Calories 332 kcal, Carbohydrate 29 g, Cholesterol 4 mg, Fiber 3 g, Protein 3 g, SaturatedFat 16 g, Sodium 16 mg, Sugar 22 g, Fat 23 g, ServingSize 8-10 portions (8-10 servings), UnsaturatedFat 0 g
MILK CHOCOLATE GANACHE
This ganache is an added layer of chocolate in the already-luxurious Chocolate Meringue Cake that Martha made on episode 612 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour cream over chocolate, and let stand for 3 minutes. Whisk to combine. Refrigerate, covered, until thick enough to spread, 1 to 2 hours.
MILK CHOCOLATE GANACHE
Yield Makes enough for one 9-inch cake
Number Of Ingredients 3
Steps:
- Prepare an ice-water bath; set aside. Place the chocolate in a medium heatproof bowl; set aside. Bring the cream to a boil in a small saucepan; pour over the chocolate, swirling to cover completely. Let stand until the chocolate has melted, about 5 minutes. Add the corn syrup; whisk until smooth.
- Pour 1 cup ganache into a bowl set in the ice bath; stir until thick and spreadable. Keep the remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat the back of a spoon, 12 to 15 minutes. Use immediately.
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