Graces Mint Choc Ganache Recipes

MINT CHOCOLATE GANACHE

Steps:

• Heat cream on stove and bring to a boil, stirring continuously. When it reaches a boil, add chocolate and stir until melted and smooth. It will thicken up a little as you stir.

MINT-CHOCOLATE GANACHE

Steps:

• In a small saucepan over medium-high heat, bring the cream to a simmer.
• Place chocolate in a medium bowl; set aside. Pour cream over chocolate and let melt for 2 to 3 minutes. Whisk together until chocolate is fully melted. Add butter, extract, and salt, whisking after each addition to incorporate.
• Once butter is fully incorporated, allow ganache to stand until slightly thickened and glossy.

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-MINT GANACHE

Steps:

• chop chocolate and transfer into a heat proof bowl.
• heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.
• let sit for 1 minute then stir until combined.
• add butter and the remaining teaspoon of chopped mint and stir until combined.
• let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.

CHOCOLATE GANACHE S'MORES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.
• Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.

JENI'S CHOCOLATE GANACHE

Steps:

• In a small saucepan, over low heat, combine chocolate and cream.
• Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.
• Remove saucepan from heat and stir in butter.
• Refrigerate 1-1/2 hours, or until cold, stirring every now and then.
• With wooden spoon or mixer, beat mixture until thick and creamy, and of desired spreading consistency.