WHITE CHOCOLATE GANACHE
Steps:
- Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
- Allow to rest, covered, overnight at room temp.
- For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.
WHITE CHOCOLATE GANACHE
Make and share this White Chocolate Ganache recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Place finely chopped chocolate in small heatproof bowl.
- Set over warm water on low heat (water should not touch bottom of bowl).
- Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
- In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
- Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
- Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
- Gradually stir in remaining cream.
EASY WHITE CHOCOLATE GANACHE
I whipped this up one day to put over a chocolate cake I made in a Bundt® cake pan. If you like white chocolate, you'll like this ganache.
Provided by chelle
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 8
Number Of Ingredients 2
Steps:
- Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 13.1 g, Cholesterol 25.1 mg, Fat 13.4 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 29.4 mg, Sugar 12.7 g
WHITE CHOCOLATE GANACHE FROSTING
Make and share this White Chocolate Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 2 cups, about
Number Of Ingredients 3
Steps:
- In a small, heavy saucepan, heat the cream just until it starts to simmer.
- Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
- Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
- Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
- Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
WHITE CHOCOLATE CAKE
If you're celebrating a special occasion, this layer cake makes a great centrepiece. It's topped with silky white chocolate ganache and fresh raspberries
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Yield Serves 16-18
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
- Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
- While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
- Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
GANACHE, SOFT FILLING FOR CHOCOLATES ETC...
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
Provided by kiwidutch
Categories Candy
Time 55m
Yield 20-25 chocolates
Number Of Ingredients 7
Steps:
- To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
- Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
- Put butter and cream in a saucepan and bring to boil, stirring all the time.
- Remove from heat and add chocolate and liqueur.
- Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
- Use as soft filling for chocolates and tartes.
- This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
- By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
- If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
BLONDIES WITH WHITE CHOCOLATE GANACHE
These blondies are so good. The orange and almond extracts really give them a lovely flavor so I wouldn't leave them out if possible. I get the orange extract from a drug store. I had one that is called orange cream and it is wonderful. I got this recipe from a newspaper.
Provided by CookingONTheSide
Categories Bar Cookie
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F; coat an 8-by-8-inch baking pan with cooking spray.
- In large bowl, use an electric mixer to beat the eggs and sugar until the mixture is light and thick.
- Fold in the flour, then the butter and orange and almond extacts.
- Transfer the batter to the prepared pan.
- Bake for 25-30 minutes, or until set and just golden at the edges.
- Let cool for 10 minutes before topping with the ganache.
- Meanwhile, to prepare the ganache, in the top of a double boiler, combine the chocolate chips and cream.
- Stir until melted and smooth.
- When the bars are slightly cooled, pour the ganache over the top and spread to the edges.
- Refrigerate for 1 hour, or until the ganache has set up.
- Refrigerate leftovers in an airtight container.
Nutrition Facts : Calories 472.5, Fat 28.5, SaturatedFat 17.2, Cholesterol 97.5, Sodium 127.6, Carbohydrate 50.2, Fiber 0.4, Sugar 39.2, Protein 5.4
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
More about "white chocolate ganache food"
HOW TO MAKE WHITE CHOCOLATE GANACHE - EASY
From food.onehowto.com
5/5 (4)Total Time 30 mins
- Before starting to make white chocolate ganache you have to cut up the white chocolate bar. You don't need to crush it, you can break along the lines, so the pieces will all be the same size.
- Now put the cream and chopped white chocolate in a glass bowl or medium saucepan and heat it with a bain marie. It is very important not to let it boil and that you stir the mixture constantly with a spatula or spoon.
- Once the ingredients have been integrated, you will see that the result is similar to melted chocolate. If desired, you can add 60 grams of butter to add a touch of shine to your white chocolate ganache. Another option is to scent it with a liquor that you like or orange zest. Leave it to cool slightly, cover the bowl with clingfilm and put it in the refrigerator.Picture: lastentacionesdenelpi.com
- Depending on how you want to use your white chocolate ganache you must leave it for more or less time in the fridge. If what you want to do is to cover a cake with it, leave it for just enough time to get really cold but without allowing it to thicken, about 30 minutes. But if you want to use it as a frosting you should leave for two hours.
WHITE CHOCOLATE GANACHE RECIPE - FOOD.COM
From food.com
3/5 (1)Total Time 30 minsCategory DessertCalories 439 per serving
- Once the cream reaches a light simmer, pour it over the chocolate. wait ten seconds. whisk to combine.
- Let the ganach cool for five to ten minutes before using, if the ganach is too warm it will melt frosting (if your putting it on a cake like i am.
WHITE CHOCOLATE CAKE | EGGLESS CAKE - TRADITIONALLY MODERN ...
From traditionallymodernfood.com
PINK MACARONS WITH WHITE CHOCOLATE GANACHE • FOOD FOLKS ...
From foodfolksandfun.net
COLORED DRIPS RECIPE (WHITE CHOCOLATE GANACHE) - CHELSWEETS
From chelsweets.com
WHITE CHOCOLATE GLAZE » LEELALICIOUS
From leelalicious.com
COLORED WHITE CHOCOLATE GANACHE : 10 STEPS (WITH PICTURES ...
From instructables.com
WHITE CHOCOLATE CAKE - SAVOR THE BEST
From savorthebest.com
TWO INGREDIENT WHITE CHOCOLATE GANACHE WHIPPED CREAM ...
From whattheforkfoodblog.com
CHOCOLATE GANACHE MADE WITH BUTTER {VIDEO} - ENJOYHOTFOOD
From enjoyhotfood.com
WHITE CHOCOLATE GANACHE DRIP CAKE RECIPE + TIPS [VIDEO ...
From sugarandsparrow.com
HOW TO MAKE THE BEST WHITE CHOCOLATE GANACHE FOR DRIP CAKE
From cakebycourtney.com
WHITE CHOCOLATE GANACHE - SAVOR THE BEST
From savorthebest.com
WHITE CHOCOLATE WHIPPED CREAM FROSTING | GANACHE - …
From foodmeanderings.com
CHOCOLATE GANACHE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
BEST WHITE CHOCOLATE GANACHE RECIPE - HOW TO MAKE WHITE ...
From food52.com
WHITE CHOCOLATE GANACHE (FOR GLAZE AND FROSTING / ICING ...
From kitchennostalgia.com
HOW TO COLOUR GANACHE - ULTIMATE GUIDE TO MAKING COLOURED ...
From sweetnessandbite.com
MARY BERRY WHITE CHOCOLATE GANACHE RECIPES
From tfrecipes.com
VEGAN CHOCOLATE GANACHE - FOOD WITH FEELING
From foodwithfeeling.com
CHOCOLATE GANACHE MADE WITH BUTTER {VIDEO} - FOODGED
From foodged.com
WHITE CHOCOLATE GANACHE + VIDEO TUTORIAL | SUGAR GEEK SHOW
From sugargeekshow.com
WHITE CHOCOLATE SAUCE (WHITE CHOCOLATE GANACHE) RECIPE
From thefoodxp.com
CREAMY WHITE CHOCOLATE GANACHE RECIPE + TUTORIAL - VEENA ...
From veenaazmanov.com
WHITE CHOCOLATE BUTTERCREAM RECIPE - GRACE PARISI | FOOD ...
From foodandwine.com
PEACH & MASCARPONE BREAD PUDDING WITH WHITE CHOCOLATE GANACHE
From lcbo.com
WHITE CHOCOLATE GANACHE RECIPE + TIPS ~SWEET & SAVORY
From sweetandsavorybyshinee.com
FAQ: CAN YOU PUT FOOD COLORING IN WHITE CHOCOLATE? – KITCHEN
From theinfinitekitchen.com
WHITE CHOCOLATE GANACHE SHORTBREAD - WOOD & SPOON
From thewoodandspoon.com
CHOCOLATE GANACHE - BBC GOOD FOOD
From bbcgoodfood.com
WHITE CHOCOLATE GANACHE - LET THE BAKING BEGIN!
From letthebakingbegin.com
CHOCOLATE GANACHE MADE WITH BUTTER {VIDEO} – FOOD NEWS HUBB
From foodnewshubb.com
WHITE CHOCOLATE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
WHITE CHOCOLATE GANACHE DRIP RECIPE (BEGINNER RECIPE ...
From kitchentricks.com
WHITE CHOCOLATE GANACHE/GLAZE - HOME COOKING - CHOWHOUND
From chowhound.com
WHITE CHOCOLATE GANACHE IN TORONTO? - PACKAGED FOODS ...
From chowhound.com
WHITE CHOCOLATE GANACHE RECIPE - FOOD FANATIC
From foodfanatic.com
WHITE CHOCOLATE GANACHE RECIPE - FOOD.COM | RECEITA ...
From pinterest.com
WHITE CHOCOLATE GANACHE EYEBALLS RECIPE - REAL SIMPLE
From realsimple.com
BEST FLOURLESS HAZELNUT CAKE WITH WHITE CHOCOLATE SOUR ...
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search