WHIPPED GANACHE RECIPE
Learn how to make decadent whipped ganache. Perfect for icing cakes or piping onto cupcakes.
Provided by Elizabeth Marek
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Weigh out chocolate and chop into small pieces if needed. Place into the bowl of a stand mixer.
- Heat cream in a saucepan until it just starts to steam.
- Pour cream over chocolate and make sure it's completely covered. Let stand 5 minutes.
- Attach paddle attachment to stand mixer and mix at low speed until cream and chocolate are combined.
- Let mixture cool at room temperature until it's a peanut butter consistency. Do not place in the fridge.
- Add 1 tsp vanilla, a pinch of salt. Attach the whisk attachment to the mixer.
- Mix on medium until all the ingredients are incorporated, then turn the mixer up to high for 2-3 minutes, until ganache is light and fluffy.
Nutrition Facts : ServingSize 1 serving, Calories 60 kcal, Carbohydrate 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 5 mg, Sugar 3 g
WHIPPED GANACHE
Use this recipe when making our Luscious Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
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
Steps:
- Chop the chocolate and place it in a medium bowl.
- Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave). Be careful it doesn't boil over!
- Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.
- Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.)
- When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).
Nutrition Facts : Calories 116 kcal, Carbohydrate 8 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 5 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
WHIPPED CHOCOLATE GANACHE
Pretty, tasting filling or frosting for any cake. Whipping the ganache makes it lighter in color with tiny dark flecks of chocolate mixed throughout. Use your favorite kind of chocolate, from milk to bittersweet.
Provided by Dragonfly AZ
Categories Dessert
Time 45m
Yield 3 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 584, Fat 61.6, SaturatedFat 38.2, Cholesterol 81.5, Sodium 40.8, Carbohydrate 24.2, Fiber 12.6, Sugar 0.8, Protein 11
ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE
Provided by Dan Langan
Categories dessert
Time 25m
Yield 6 1/2 cups (enough to fill and frost an 8-inch cake)
Number Of Ingredients 5
Steps:
- Place your chopped chocolate into the bowl of your stand mixer.
- Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
- Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
- Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
- Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.
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.
GANACHE
This ganache recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache, and Peanut Butter Truffles. For step-by-step photos, see our handy 101.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
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.
WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)
This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. Recipe makes enough to fill and frost a 3-layer cake. Recipe by Alice Medrich, the dark chocolate goddess.
Provided by WaterMelon
Categories Dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 3
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.
CHOCOLATE GANACHE
Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination
Provided by Esther Clark
Time 10m
Yield Makes enough to ice one cake/about 500g
Number Of Ingredients 3
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.
Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
GANACHE
This chocolate cream icing is a pastry chef's staple. Use it to glaze a cake or, when it cools, whip it to a piping consistency.
Categories Milk/Cream Chocolate Dessert Quick & Easy
Number Of Ingredients 3
Steps:
- 1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
- 2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
- Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
- Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
- Yield: 3 1/2 cups (800 g)
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