Ganache Filling Shiny Chocolate Glaze Recipe 465

GANACHE FILLING & SHINY CHOCOLATE GLAZE RECIPE - (4.6/5)

Steps:

• Ganache Place chocolate in a heat proof bowl. In a medium saucepan, heat whipping cream until simmering. Pour over chocolate and allow to stand for 2 minutes. Stir until melted and smooth. Allow to cool to thicken and set. Shiny Glaze Place all ingredients in a microwaveable bowl and heat just long enough to completely melt the chocolate and butter. Stir until smooth and shiny. Allow to cool until the glaze thickens slightly before glazing cupcake tops.

GANACHE FILLING (FOR CAKE)

Steps:

• Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
• If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
• When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.

CHOCOLATE GANACHE GLAZE

Steps:

• Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;

CHOCOLATE GANACHE GLAZE

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

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.

CHOCOLATE GANACHE

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.

SHINY CHOCOLATE GLAZE

Steps:

• Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

GANACHE GLAZE

Steps:

• Put chocolate in a medium bowl, and set aside. Heat cream in a small saucepan over medium heat, stirring occasionally, until it just begins to simmer.
• Pour cream over chocolate; let stand 5 minutes. Stir until smooth and glossy. Let cool, stirring occasionally, until thickened, about 15 minutes. Use immediately

CHOCOLATE "GANACHE" GLAZE

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.

CHOCOLATE GANACHE

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.

CHOCOLATE GANACHE GLAZE WITH HONEY

Steps:

• Bring cream to a boil in a large saucepan.
• Add chocolate and remove from heat. Allow to sit for 5 minutes, swirling the pan to make sure the cream covers the chocolate.
• Add honey and and salt. Whisk until the ingredients are blended.
• Cool the mixture until it is thick enough to coat a cake, cupcakes, or whatever you like.