Simple Chocolate Ganache Recipe 455 Food

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.

SUPER-EASY CHOCOLATE GANACHE OR GELATO

Steps:

• Place heavy cream, butter, and sugar in a small saucepan over medium heat. Cook, whisking constantly, until just simmering and sugar is dissolved.
• Remove from heat and add chocolate and vanilla extract. Stir well until smooth and chocolate is melted through.
• FOR GANACHE: Let cool, stirring occasionally. When cooled completely, refrigerate until needed. You can make truffles by scooping out little melon-sized balls of ganache and roll in coconut, cocoa powder, or chopped nuts. To make cake icing, beat mixture until thick and creamy, to your desired spreading consistency.
• FOR GELATO: Let cool, stirring occasionally. When cooled to room temperature, add eggs and milk, whisking to incorporate. Return to a medium heat and cook, while continuing to stir or gently whisk, until warmed up again.
• Remove from heat and let cool, stirring occasionaly. When cooled to room temperature, place in a freezer container and freeze for at least 2 hrs before serving.

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:

• 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.

TOFU CHOCOLATE GANACHE

Steps:

• Chocolate Ganche:.
• Bring the soy milk and vegan margarine to a simmer. Chop the chocolate into small pieces and add to milk. Continue to heat, stir constantly until chocolate melts then cool slightly.
• Use Immediately or it might separate. IF it does so they recommend heating and stirring vigorously.
• Note you can also use Carob chips in place of tofu chocolate.
• Bitter Chocolate Ganche:.
• Bring soy milk and syrup to simmer. Chop both kinds of chocolate into small pieces and add to milk. Stir until chocolate has melted. Remove from heat. IF separates, add more chocolate. When smooth and of desired consistency, stir in the vanilla.
• Carob Ganche:.
• Heat brown rice, soy milk and sucanat to a brief simmer. Add carob chips, vegan margarine and cocoa [if using] and cook for about a minute. Remove from heat and stir in the vanilla.
• To Ice a cake. Place cake on wire rack and slp a clean baking sheet under. This will catch the drips and you can reuse the runoff.
• You can also use this as a dip for fresh fruit, dried fruit, or confections. Heat a small amount to start. As you use it add a little more. Avoid warming more than you will need.

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.

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:

• 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.

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.