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
CHOCOLATE GANACHE
Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to ensure a smooth chocolaty spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup ganache
Number Of Ingredients 3
Steps:
- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
SANDWICH COOKIES WITH CHOCOLATE GANACHE FILLING
Provided by Jennifer Iserloh
Categories Cookies Chocolate Egg Dessert Bake Christmas Kid-Friendly Healthy Christmas Eve Party Butter Self Small Plates
Yield Makes 36 sandwich cookies
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a round 1-inch cookie cutter, rerolling scraps to get 72 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm, 3 to 5 minutes. Cool on wire racks. Simmer chocolate chips and half-and-half in a small saucepan over low heat, stirring once or twice, until chocolate melts and is smooth, 1 to 2 minutes; remove from heat. Let cool 1 minute. Spread 1/2 teaspoon chocolate ganache on a cookie; press a second cookie on top to form a sandwich. Repeat with remaining cookies and ganache.
GANACHE FILLED CHOCOLATE COOKIES - FROM SCRATCH
These cookies are heaven! The gooey center will make you melt, and if you can bring yourself to share them, you'll become the talk of the town. This recipe is an original creation, and now officially my favorite cookie ever. The ganache will have to refrigerate overnight, and it's best to let the cookie dough chill overnight as well. The ganache recipe will make 1 cup of filling, but you can make larger batches if desired, it keeps nearly forever in the fridge, and will save a lot of time for future batches of cookies. I have edited the recipe to include 1ts of baking soda in the dough to help with the rise, per the review's suggestion. Yield varies on size of cookie. This recipe isn't fast, but it's worth it!
Provided by VelcrowMistress
Categories Dessert
Time P1DT10m
Yield 36 cookies
Number Of Ingredients 18
Steps:
- Ganache:.
- Bring the cream and sugar to a light boil, being careful not to burn it.
- Add butter, vanilla, and chocolate chips.
- Stir constantly until all chocolate is melted and mixture is completely smooth. Be careful not to burn it.
- Place in a covered container (I reuse 8-16 oz jars) and refrigerate overnight.
- Cookie Dough:.
- In large mixer bowl; cream together butter and sugar until light and fluffy.
- Add eggs and vanilla; beat well.
- In a separate bowl, combine 2 cups flour, cocoa, baking powder & soda, and salt; gradually blend into creamed butter mixture. Continue adding flour, 1 tbs at a time, until the dough becomes a smooth, well combined ball. Allow dough to chill at least 3 hours, but overnight is preferred.
- Once dough and ganache have chilled overnight, start by prepping the ganache balls.
- Create 1/2 inch balls of chocolate. If desired, roll balls of chocolate in powdered sugar, finely ground coffee, or a 50/50 mixture of the two.
- Now, create a 1 inch ball of cookie dough, then flatten it out to a 1/4 thick, palm sized pancake. Place a ganache ball in the center of the cookie dough, and wrap it up so the ganache is surrounded in dough.
- Place dough balls 2 inches apart on a parchment lined baking sheet, and bake at 375 for 10 minutes. Allow to cool at least 10 minutes, and be careful of hot ganache when eating warm from the oven.
CHOCOLATE GANACHE FILLED COOKIES
Chocolate cookies with ganache filling. They're awesome warm! I'm not sure what they're like cooled, they've never lasted that long. Chocolate Milk Mix - 2/3 Cup Sugar, 1/3 Cup Cocoa Powder, Pinch of salt
Provided by VelcrowMistress
Categories Dessert
Time 20m
Yield 24 Cookies
Number Of Ingredients 9
Steps:
- Pre-heat over to 375°F.
- Mix nesquick, sugar, and oil in a large bowl until well combined.
- Add the egg and mix in thoroughly.
- Add in the dry ingredients, one at a time, making sure to work out all lumps.
- You want to form a smooth ball of the dough, not sticky, but not too dry.
- Take the cooled ganache and form 24- 1ts balls.
- With your hands, form a (roughly) palm sized "pancake" of dough, place a ganeche ball in the center, and wrap it in the dough, and roll it into a ball.
- Place the filled dough balls widely apart on a cookie sheet covered with parchment paper. I fit 12 cookies per sheet.
- Bake at 375F for 10 minutes. The tops should be slightly cracked, the center WILL be gooey if tested, as the ganache filling is melted :).
- Remove from hot cookie sheet by sliding the parchment paper onto a cool, flat surface.
- Sprinkle the tops of the cookies with powdered sugar, and allow to cool. Make sure the filling is cool enough to eat before serving, then ENJOY!
Nutrition Facts : Calories 120.7, Fat 5.3, SaturatedFat 0.9, Cholesterol 7.8, Sodium 81.3, Carbohydrate 17.3, Fiber 1.1, Sugar 8.3, Protein 1.4
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.
CHOCOLATE CREAM FILLED COOKIES
My girlfriends at work just loved them and wanted the recipe for them. I had to make 10 copies!
Provided by BABY
Categories Desserts Cookies Sandwich Cookie Recipes
Time 55m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
- On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
- While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
- Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 14.3 g, Cholesterol 20.4 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 41.9 mg, Sugar 8.2 g
CHOCOLATE SANDWICH COOKIES WITH WHITE CHOCOLATE GANACHE
White chocolate ganache (white chocolate blended into warm cream) fills these sandwich cookies, which are drizzled with melted white chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- In a large bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
- Cream the butter and sugar until soft and creamy in the bowl of an electric mixer fitted with the paddle attachment. Beat in egg and vanilla.
- Add the flour mixture, and mix on low speed until combined. Divide the dough in half, and wrap each in plastic wrap; chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees. On a lightly floured surface, roll dough to 1/8 inch thick. Cut into 1 1/2-inch squares using a cookie cutter. Transfer to parchment paper-lined baking sheets, and refrigerate until firm, about 30 minutes. Gather any scraps, wrap in plastic wrap, and chill for 30 minutes before rerolling and cutting into squares. Bake until edges just begin to brown, about 12 minutes. Transfer to wire racks to cool.
- To make the white chocolate ganache, bring cream to a boil in a small saucepan. Remove from heat, and add 9 ounces white chocolate. Let stand for 5 minutes, covered. Transfer the mixture to a medium bowl, and stir until completely smooth. Place in the refrigerator, and chill until thick enough to spread, about 1 hour, stirring every 10 minutes. Use an offset spatula to spread ganache on half the cookies; top with remaining cookies.
- Melt remaining 3 ounces white chocolate in a small heat-proof bowl set over a pan of simmering water. Make a small cone out of parchment paper, or fit a small pastry bag with a coupler and #2 Ateco tip. Fill, and decorate as desired.
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4/5 Category Chocolate Chip CookiesServings 18Total Time 2 hrs
- Preheat the oven to 375°. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
- In a bowl, mix the flour, baking soda and salt. In the bowl of a standing mixer fitted with the paddle (or using a handheld mixer), cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg. With the mixer at low speed, beat in the dry ingredients. Beat in the walnuts and chocolate chips. Spoon level tablespoons of the dough onto 2 ungreased baking sheets, about 2 inches apart. Refrigerate for 30 minutes, until firm.
- Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
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