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 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
SUPER SIMPLE PERFECT CHOCOLATE GANACHE
A two-ingredient, microwave chocolate ganache that will taste and feel like luxury truffles. The ganache can also be rolled into balls and coated in cocoa powder, if desired.
Provided by Mishikall
Categories Desserts Frostings and Icings Chocolate
Time 36m
Yield 24
Number Of Ingredients 2
Steps:
- Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
- Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.
- Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.
- Cut a corner from the plastic bag and pipe ganache.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 4.6 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 3 g, Sodium 3.6 mg, Sugar 3.8 g
CHOCOLATE GANACHE
Steps:
- Chop chocolate fine and place in small bowl. Place cream in small pot and bring to a simmer. Pour simmering cream over chopped chocolate and stir until smooth. Cool to room temperature before glazing.
CADBURY DEVILED EGGS
Kick this classic Easter candy up a notch with a game of visual trickery. These candy deviled eggs look a lot like the real thing, but pack a sweet whipped white chocolate surprise.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 5
Steps:
- Warm a small paring knife in hot water and dry it with a towel. Use the residual heat of the knife to gently split the candy eggs in half. Scoop out the fondant centers into a medium microwave-safe bowl; reserve the chocolate shells. Add the white chocolate chips and heavy cream to the bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Refrigerate the bowl for 30 minutes to cool and thicken the white chocolate ganache, stirring occasionally.
- Whip the ganache with an electric mixer on medium-high speed until fluffy and smooth, about 5 minutes. Transfer half of the ganache to a piping bag fitted with a large plain round tip. Add the food coloring to the remaining ganache and stir to just combine. Transfer the yellow ganache to a piping bag fitted with a large closed star tip.
- Place the round piping tip in the center of a chocolate egg shell. Apply gentle pressure to fill the egg to the edge with the white ganache. Use the yellow ganache to pipe a rosette in the center. Continue with the remaining chocolate egg shells and ganache. Snip the belt candy into "chives" with scissors and sprinkle over the eggs.
NO-FAIL , WAY EASY CHOCOLATE GANACHE
After having some batches of ganache seize, turn grainy, or not quite melt the chocolate correctly, I wanted an easy way. This is shamefully easy. I use this for frosting when I'm in a hurry. It also can be shaped into balls that people who aren't purists might call truffles. About 5 minutes to make, about 30 or more to cool. (Unless you use the speedier, more labor intensive meth
Provided by Kate3024
Categories Candy
Time 35m
Yield 3 cups, 3-43 serving(s)
Number Of Ingredients 5
Steps:
- Dump the chips and butter into a food processor.
- Bring the cream and sugar to a boil.
- Don't burn it!
- Dump cream mixture into chips, turn processor on.
- Once it's mixed, cover and stick in fridge until the mix is the right texture for frosting.
- If you're in a hurry, put some ice cubes in a big bowl, and the chocolate mix in a smaller bowl.
- Place the bowl with chocolate into the larger bowl on top of the icecubes (No! Don't put the cubes into the chocolate mix!) Stir and the mixture will thicken as it cools.
- Perfect and yummy.
- Don't work it too much or it loses its shine-- though it's always delicious.
- I imagine a blender will work-- you might have to add more cream to supply more liquid.
- I haven't tried.
- Add vanilla or, for a more grown-up taste, substitute a tablespoon of Kalua or Grand Marnier.
- For truffles, let the mix cool longer, form into balls and sprinkle with confectioner's sugar.
GANACHE, SOFT FILLING FOR CHOCOLATES ETC...
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
Provided by kiwidutch
Categories Candy
Time 55m
Yield 20-25 chocolates
Number Of Ingredients 7
Steps:
- To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
- Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
- Put butter and cream in a saucepan and bring to boil, stirring all the time.
- Remove from heat and add chocolate and liqueur.
- Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
- Use as soft filling for chocolates and tartes.
- This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
- By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
- If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
CHOCOLATE GANACHE
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
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
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