BITTERSWEET GANACHE GLAZE
This simple ganache makes a shiny glaze for chocolate éclairs. The corn syrup is optional for this recipe but it helps keep the chocolate glossy when refrigerated.
Provided by Carolyn Weil
Yield Yields about 3/4 cup.
Number Of Ingredients 3
Steps:
- In a small saucepan, warm the cream over medium heat until the cream begins to simmer around the edges of the pan. Remove from heat and add the chopped chocolate pieces and the corn syrup. Let stand for 5 to 7 minutes and then stir until smooth.
- In a Pyrex cup, combine the chocolate, cream, and corn syrup. Microwave at 50% power for 30 seconds. Stir to combine. If just a few unmelted chunks of chocolate remain, let the heat of the mixture melt the remaining few chunks. If more than a few chunks remain, microwave at 50% power for another 30 seconds.
WHIPPED BITTERSWEET GANACHE FROSTING
Our Chestnut Cake with Chocolate-Armagnac Glaze calls for this decadent frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- Bring cream to a simmer in a saucepan. Pour over chocolate in a medium bowl, and let stand for 5 minutes. Stir until smooth. Let cool completely. Whisk until fluffy. Use immediately.
BITTERSWEET GANACHE
The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.
Provided by Claire Saffitz
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Combine chocolate, cocoa powder, espresso powder (if using), vanilla, and salt in a medium heatproof bowl. Bring cream to a simmer in a small saucepan over low heat; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes. Whisk until smooth; let cool.
- Using an electric mixer, beat ganache until light and fluffy (it should be the consistency of whipped cream).
- Ganache can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
BITTERSWEET CHOCOLATE GANACHE - 2 WAYS
Provided by Ina Garten
Categories dessert
Time 10m
Yield frosting for one 8-inch round cake or 12 cupcakes
Number Of Ingredients 3
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.
MASTER GANACHE
Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons! This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter. My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.
Provided by Sherry Yard
Categories dessert
Time 3h15m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
- Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
- Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
- Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
- Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
- Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.
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.
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
GANACHE I
Ganache is a mixture of cream, or butter, and chocolate. Ganache can be made thick enough to use as a truffle filling or thin enough to use as a glaze. A 'thin' Ganache can be melted to use as a glaze or whipped, and used as a filling for cakes. Use the best quality chocolate you can find.
Provided by CCACHEF
Categories Desserts Frostings and Icings
Yield 16
Number Of Ingredients 2
Steps:
- Chop the chocolate into small pieces and place it in a large stainless steel bowl.
- In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
- Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 21.1 g, Cholesterol 42.3 mg, Fat 23 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 14.2 g, Sodium 13.1 mg, Sugar 16.1 g
BASIC GANACHE
How to use ganache: Truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). The proportion of cream to chocolate in this recipe is right for semisweet or mildly bittersweet chocolates--not the darker eating chocolates (higher than about 60% cacao). For darker chocolates, use more cream.
Provided by SharleneW
Categories Dessert
Time 12m
Yield 2 cups
Number Of Ingredients 2
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.
Nutrition Facts : Calories 1225.3, Fat 95.1, SaturatedFat 57.6, Cholesterol 163, Sodium 63.9, Carbohydrate 110.7, Fiber 10, Sugar 92.8, Protein 9.6
SWEET BITTERSWEET GANACHE
Ganache is one of the great creations of the chocolate world. It is a very versatile emulsion of melted chocolate and cream. It can be poured as a glaze, whipped to make icing, piped to decorate cakes, shaped into truffles, thickened with butter, flavored with alcohol and herbal infusions, or blended with fruit. While you can certainly make ganache by hand with warm chocolate, warm cream, and a whisk, the food-processor method, below, is favored by many pastry chefs and chocolatiers. The rapid action of the machine's blades creates a smooth texture and a very stable emulsion. Immersion blenders work well, too. If you envision a cake with thick icing layers and decorations, double this recipe.
Yield makes 2 1/2 cups icing
Number Of Ingredients 7
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.
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