Dark Chocolate Ganache Recipe Without Cream Recipe For Banana

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DARK CHOCOLATE GANACHE



Dark Chocolate Ganache image

Silky chocolate ganache can be used to make truffles, fill a cake or tart and glaze any number of pastries.

Provided by Eileen Gray

Categories     Candies

Time 25m

Number Of Ingredients 4

8 oz (225g) Semisweet or Bittersweet Chocolate
1 cup (8 oz, 235 ml) heavy cream
1/2 oz (1 tablespoon, 15g) unsalted butter
2 tablespoons light corn syrup (optional)

Steps:

  • Chop the chocolate into small pieces, none larger than 1/2" or chop roughly and finish chopping in a food processor. Place the butter in the bowl (or food processor bowl) with the chocolate.
  • Pour the cream into a microwave safe bowl and heat until just below the boiling point. You want to get the cream as hot as you can without it boiling over. The time will depend on your microwave. Mine takes about 2-3 minutes for a cup of cream
  • Pour the cream all at once over the chocolate
  • Do not stir for 1-2 minutes to allow the chocolate to begin melting
  • Gently stir with a wooden spoon, trying not to incorporate any air, until all the chocolate bits are melted or, if using the food processor, run the processor for 20-30 seconds until the chocolate is melted.
  • Stir in the corn syrup if using.

HOW TO MAKE CHOCOLATE GANACHE



How to Make Chocolate Ganache image

You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.

Provided by Sally

Categories     Dessert

Time 10m

Number Of Ingredients 2

two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see note about using white chocolate)*
1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Steps:

  • Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
  • With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it's not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
  • Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
  • Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
  • Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water. Don't let the bottom of the bowl touch the simmering water.

BASIC CHOCOLATE GANACHE



Basic Chocolate Ganache image

Ganache is suitable for everything from a quick fudge sauce for ice cream to frosting or filling for a cake to centers for truffles.

Provided by Jennifer Field

Time 10m

Number Of Ingredients 4

1 part cream to 3 parts chocolate=glaze, (ex: 8 oz cream to 24 oz chocolate)
1 part cream to 2 parts chocolate=truffle center, (ex: 8 oz cream to 16 oz. chocolate)
1 part cream to 1 part chocolate=filling, (ex: 8 oz cream to 8 oz. chocolate)
***Proportions will be different for white and milk chocolates, , and because they contain milk solids, they can be a bit temperamental and more susceptible to breaking.

Steps:

  • Chop your chocolate fine and put it in a big stainless steel bowl.
  • Heat cream (and corn syrup/butter if the recipe calls for it) just to a boil.
  • Remove from heat and pour over the chocolate.***NOTE: these are the classic instructions. If you are at all worried that your ganache may seize, mainly because you're making a ganache with a very high proportion of chocolate to cream, it is a safer bet to add the chocolate to the cream instead.
  • Let this mixture sit for about 5 minutes (this, in effect, tempers the two ingredients: the temperature of the chocolate rises while the cream's temperature lowers. It's easier to make them combine when the temperatures are similar).
  • Then, stir the mixture with a whisk slowly to combine into a rich, shiny emulsion. Don't whisk quickly; you don't want to create air bubbles.

Nutrition Facts : Calories 249 calories, Carbohydrate 17.6 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 18.9 grams fat, Fiber 1 grams fiber, Protein 2.8 grams protein, SaturatedFat 12.4 grams saturated fat, ServingSize 2 oz, Sodium 33 grams sodium, Sugar 14.6 grams sugar

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