Chocolate Ganache Glaze Recipes

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PERFECT CHOCOLATE GANACHE + HOW TO GLAZE A CAKE!



Perfect Chocolate Ganache + how to glaze a cake! image

This is chocolate ganache is really easy and you only need two ingredients! Pour it over cakes or let it cool and frost your cupcakes with it! The first time I made ganache I screwed it up because I stirred it too soon. I also measured the chocolate chips all wrong because (don't laugh) I thought; 8oz = 1 cup, nope; it's actually a weight measurement. Chocolate chips usually come in 12 oz bags, so use 2/3 of the bag (which is roughly 1 1/3 cup measured). This tutorial will save you from my past pitfalls and before you know it, you'll be pouring ganache over everything you can get your hands on! Note: If you want more ganache, use the full 12 oz bag and 12 oz (1 1/2 cups) of whipping cream.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 20m

Number Of Ingredients 2

8 oz 1/2 lb or about 1 1/3 cup of semi-sweet chocolate chips
1 cup heavy whipping cream

Steps:

  • Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
  • Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.
  • Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage - set your timer!).
  • Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.

CHOCOLATE GANACHE



Chocolate Ganache image

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

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

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 GLAZE



Chocolate Ganache Glaze image

This easy chocolate ganache tastes wonderful on our Glazed Chocolate Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 2

4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream

Steps:

  • Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

CHOCOLATE GANACHE



Chocolate Ganache image

Provided by Ina Garten

Categories     dessert

Time 10m

Yield 1/2 cup

Number Of Ingredients 3

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

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.

CHOCOLATE GANACHE GLAZE



Chocolate Ganache Glaze image

Categories     Sauce     Chocolate     Simmer

Yield makes about 1 1/4 cups

Number Of Ingredients 3

6 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
1 tablespoon light corn syrup

Steps:

  • Place chocolate in a medium heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium- high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
  • Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.
  • Shiny Chocolate Glaze Variation
  • Reduce amount of chocolate to 2 ounces. Follow step 1 of recipe above, letting mixture stand 5 minutes before slowly whisking until smooth and combined. Use immediately, without straining.

MICROWAVEABLE CHOCOLATE GANACHE



Microwaveable Chocolate Ganache image

No double boiler needed! Use it for icing or filling a cake, or to make truffles. Recipes vary slightly so I wanted to post my go-to ganache so I can find it every time. And you can easily double or triple this one. My basic ganache uses a 2:1 ratio of dark chocolate to heavy cream, 3:1 ratio of white chocolate to heavy cream, somewhere in between for milk chocolate. Those measurements don't translate perfectly in a measuring cup so the 2:1 ratio is below (most common) The better the chocolate the richer the ganache. I love mixing semi-sweet with bittersweet. At room temperature it's a perfect truffle consistency. It can be flavored with extracts or liquers. Hazelnut extract makes it so yummy! Grand Marnier would be good too, but is delicious plain.

Provided by a.dobbs

Categories     Dessert

Time 4m

Yield 1 cup

Number Of Ingredients 3

6 ounces semisweet chocolate, chopped or 6 ounces chocolate chips
4 ounces heavy cream
1 tablespoon flavoring (to taste)

Steps:

  • Put chocolate in a glass bowl. If I am intending to make a pourable ganache I use a 2°C pyrex measuring cup, then I can pour straight from it.
  • Pour cream over top.
  • Microwave at 30 second intervals, stirring after each interval until chocolate starts to melt. Then stir, stir, stir until all the lumps are gone and it's smooth and shiny.
  • Add flavorings if desired.
  • Cool to desired consistency.
  • Room temp and pourable is used to drizzle over cakes. Room temp and peanut butter consistency is used as a filling or icing. Chill it for a few hours to scoop out truffle balls or whip it with a chilled beater to make a whipped ganache, also for filling or icing.

CHOCOLATE GANACHE



Chocolate ganache image

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

200g dark chocolate, roughly chopped
300ml double cream
2 tbsp golden caster sugar

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

CHOCOLATE GANACHE GLAZE



Chocolate Ganache Glaze image

Yield makes 3/4 cup

Number Of Ingredients 2

4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream

Steps:

  • Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

CHOCOLATE GANACHE



Chocolate Ganache image

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

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream

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-GANACHE GLAZE FOR BOSTON CREAM PIE CUPCAKES



Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes image

Use this rich chocolaty glaze to top our Boston Cream Pie Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 3

2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Steps:

  • Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

CHOCOLATE "GANACHE" GLAZE



Chocolate

I love to use this ganache-style icing over flourless chocolate cake (and over regular cake when I don't have time to make buttercream!) This is a recipe I came up with of pantry ingredients and I think it is a good one!

Provided by Dwynnie

Categories     Dessert

Time 1h15m

Yield 1 frosting for 10 inch round single-layer cake

Number Of Ingredients 4

8 ounces semi-sweet chocolate chips
2 tablespoons butter
1 1/2 tablespoons whole milk
1 tablespoon honey

Steps:

  • Melt the chocolate chips and the butter in a small heavy saucepan over low heat, stirring constantly.
  • Stir in the milk and the honey until the mixture is smooth and glossy.
  • Let the chocolate cool to spreading consistency, then pour over the cake.
  • Spread chocolate on top and on the sides of room temperature cake.
  • Chill until set.

Nutrition Facts : Calories 1367.3, Fat 91.8, SaturatedFat 55.3, Cholesterol 63.3, Sodium 198.4, Carbohydrate 161.4, Fiber 13.4, Sugar 142.1, Protein 10.6

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