CHOCOLATE GANACHE FROSTING
Ganache-a smooth mixture of chocolate and cream-is one of the richest, most luscious of all chocolate frostings. This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
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).
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 FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
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.
CHOCOLATE GANACHE ICING
This frosting recipe quickly makes a rich, creamy, and dark chocolate icing with just bittersweet chocolate, brandy, butter, and heavy cream.
Provided by Sandra Bennett
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 11.5 g, Cholesterol 26.3 mg, Fat 14.5 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 9 g, Sodium 30.1 mg, Sugar 8.9 g
CHILI CHOCOLATE GANACHE FROSTING
Taken from the blog Cupcake Bakeshop. Used to frost Chili Chocolate Cupcakes, posted separately. In place of the ground pequin chilies, I will be using chipotle chili powder.
Provided by scfl76
Categories Dessert
Time 25m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat the cream over medium heat until it bubbles around saucepan edge.
- Place pepper and chopped chocolate in a medium sized bowl.
- Pour heated cream over the chocolate.
- Let the mixture sit for about 30 seconds then start whisking it until smooth.
- Add butter in pats and mix until combined.
- Set aside mixture and stir occasionally with a wooden spoon until cool.
- Beat with an electric mixer until smooth. Optionally you can add sifted powdered sugar and beat until combined. This will sweeten the frosting and make it less rich and intense. Also helpful if you are low on chocolate and want to stretch the frosting a bit further.
Nutrition Facts : Calories 68.3, Fat 7.4, SaturatedFat 4.6, Cholesterol 25.5, Sodium 19.3, Carbohydrate 0.4, Protein 0.3
CHILI CHOCOLATE CUPCAKES
Provided by Food Network
Time 53m
Yield 24 cupcakes
Number Of Ingredients 25
Steps:
- Preheat oven to 300 degrees. Prepare a cupcake pan with 24 cupcake liners.
- Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, chile powder, cayenne, and salt in a medium bowl. Combine the milk, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the sour cream and mayonnaise. Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next. Once all the dry ingredients are incorporated, stop the mixer and scrape down sides and bottom. Turn the mixer up to second speed and mix well. Turn the mixer off. Add the chocolate chips and fold in by hand. Fill the cupcake liners using a 2-ounce scoop. Bake for 15 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool completely before decorating.
- To assemble: Place a star tip #849 in a large piping bag. Fill with Dark Chocolate Ganache and generously frost each cupcake. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the edges of the ganache with the edible gold paint. Garnish by placing 1 large and 5 small sugar diamonds on top of each cupcake. Sprinkle with edible gold glitter.
- Make your own double boiler by filling a pot half way with hot water. Let the water come to a boil. Place a metal bowl over the pot, making sure that the water does not touch the bottom of the bowl. Put the chocolate in the bowl and stir to melt. When the chocolate is melted completely, remove from the heat. Scald the cream (to 180 degrees F) in a pot over medium heat. Pour the heated cream over the melted chocolate and slowly incorporate; the chocolate will appear glassy. Add the butter, in pieces, to the chocolate. Mix until all the butter has melted. Let set for 1 to 2 hours. The ganache is ready when it is a pipe-able consistency.
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.
CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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- Add the salt and whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, anywhere from 1 to 3 hours (different chocolates take different times to set back up after melting). You are looking for a spreading consistency.
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