Whipped Bittersweet Ganache Frosting 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.

BITTERSWEET CHOCOLATE GANACHE - 2 WAYS

Steps:

• To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth.
• For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.

WHIPPED CHOCOLATE GANACHE

Steps:

• Place chocolate in large metal mixing bowl.
• Heat cream to boiling, either on the stove, or in the microwave.
• Pour hot cream over chocolate and stir until chocolate is melted.
• Add powdered sugar, sm amt at a time to taste.
• Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
• Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
• Use as desired on cake or cupcakes.

WHIPPED GANACHE

Steps:

• Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
• Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until totally combined.
• Chill ganache; stir every 5 minutes until mixture is cool to the touch. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in color. Do not overwhip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.

WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)

Steps:

• Place chopped chocolate in a medium-sized bowl.
• Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
• Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
• Let stand for 15mins to be sure all chocolate is melted.
• Stir ganache gently until perfectly smooth, let cool.
• Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
• When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
• Spread whipped ganache immediately, as it will firm as it sits.
• NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
• If you're just using this as a filling, halve the recipe.
• If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.

MICROWAVEABLE CHOCOLATE GANACHE

Steps:

• Put chocolate in a glass bowl. If I am intending to make a pourable ganache I use a 2°C pyrex measuring cup, then I can pour straight from it.
• Pour cream over top.
• Microwave at 30 second intervals, stirring after each interval until chocolate starts to melt. Then stir, stir, stir until all the lumps are gone and it's smooth and shiny.
• Add flavorings if desired.
• Cool to desired consistency.
• Room temp and pourable is used to drizzle over cakes. Room temp and peanut butter consistency is used as a filling or icing. Chill it for a few hours to scoop out truffle balls or whip it with a chilled beater to make a whipped ganache, also for filling or icing.

WHIPPED GANACHE FROSTING

Steps:

• put chopped chocolate in a bowl.
• in a small saucepan bring cream to a boil, pour over chocolate.
• sit 2 minutes, whisk until smooth.
• let cool then cover with plastic wrap right on the ganache and refrigerate until cold.
• beat until smooth and spreadable.
• *you will want to double this recipe to fill and frost a 9 in layer cake. this makes enough for a thick filling.

CHOCOLATE GANACHE FROSTING

Steps:

• Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
• Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
• Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

SWEET BITTERSWEET GANACHE

Steps:

• Put the dark and milk chocolates in a medium stainless steel bowl over a saucepan of simmering water and heat just until the chocolate melts, then transfer the warm chocolate to the bowl of a food processor. Meanwhile, heat the cream in a small saucepan over low heat just until it starts to simmer. Pour the warm cream into the warm chocolate and wait about 1 minute. Add the corn syrup, honey, and vanilla. Run the food processor. You'll notice that the mixture will look speckled and separated, then will come together as a uniform ganache. Adjust the flavors to taste.

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.