Ganachefilledchocolatecookiesfromscratch Recipes

SUPER SIMPLE PERFECT CHOCOLATE GANACHE

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.

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.

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.

GANACHE

Steps:

• Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
• Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
• Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
• Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
• To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.

GANACHE FILLED CHOCOLATE COOKIES - FROM SCRATCH

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.

WHIPPED CHOCOLATE GANACHE

Steps:

• Bring cream to a boil in a medium saucepan. Add chocolate; let stand for 10 minutes without stirring. Add coffee, vanilla extract, and salt. Stir slowly in concentric circles until ganache is smooth and glossy.
• Cool to room temperature, stirring occasionally, about 15 minutes. Refrigerate until chilled through, 1 to 2 hours.
• Whip ganache with an electric mixer until soft, fluffy, and lighter in color. Be careful not to overwhip, or you'll end up with stiff, grainy chocolate 'butter' that's hard to pipe.

CHOCOLATE GANACHE FROSTING

Steps:

• - You start by heating up the heavy cream. You can do this on the stovetop or in the microwave.
• on the stovetop- Pour the cream into a small heavy saucepan. Place on the stovetop over medium-low heat and warm up the cream, while stirring frequently, until you can clearly see steam coming off the surface and/or tiny bubbles start to form along the edge. Remove from the heat immediately to prevent it from reaching the boiling point and boiling over.
• - Place the cream in a larger measuring cup or larger microwave-safe bowl, and the reason for this is just in case the cream boils over. Heat the cream in 15-second increments, stirring in between, until it's steaming or JUST starts to boil.
• - Pour the hot cream over the semi-sweet chocolate chips and let steep for 5 minutes without stirring.
• - Slowly whisk the cream and melted chocolate together until smooth.
• - Let cool at room temperature until it reaches your desired consistency or let it cool in the fridge for 1 hour if you want to whip the frosting. After cooling at room temperature for 15-30 minutes, the ganache should be thick enough to be used as a glaze. After about 1 hour, it should reach a pudding-like consistency and be thick enough to spread, pipe or be used as a dip.
• - Whipping the ganache. After the ganache has been chilled in the fridge for an hour, beat the ganache until light and fluffy (about 4 minutes). It will have the taste and texture of a rich chocolate mousse. Spread or pipe on your cakes as desired.