Lighter Chocolate Fondue Or Ganache Recipes

CHOCOLATE GANACHE

Chocolate ganache image

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

Ingredients

200g dark chocolate, roughly chopped
300ml double cream
2 tbsp golden caster sugar

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

LIGHTER CHOCOLATE FONDUE (OR GANACHE)

Lighter Chocolate Fondue (Or Ganache) image

This is an amazingly dark, rich and sinful fondue with a lot less fat. Make sure to use the best quality chocolate you can get your hands on, since that is your main flavor here. I have listed the things we like to dip in our fondue; other ideas are cherries, dried apricots, walnut halves, marshmallows or anything else that sounds good to you! This could also be used as a ganache. I always wondered if I could make a lower fat ganache without whipping cream, and here it is (and surprisingly, it takes almost the same)! Use to frost cupcakes or fill cakes. Slightly adapted recipe from Ellie Krieger's Healthy Appetite on Food Network.

Provided by Maito

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 angel food cake
1 banana
1 pears or 1 apple
1 (16 ounce) container strawberries, hulled
1 teaspoon orange juice (1 wedge for squeezing)
1/2 cup unsweetened cocoa powder, natural (for baking)
1/3 cup sugar
1/2 cup fat-free evaporated milk (or low fat)
1 teaspoon vanilla extract
2 ounces dark chocolate, 60 to 70 percent cocoa solids, chips or finely chopped

Steps:

Cut angel food cake into bite size wedges.
Peel and cut banana into one inch chunks. Core and slice the pear or apple.
Place the bananas, pears and strawberries on a serving platter. Squeeze orange wedge over banana and pear (or apple) and mix gently.
In a medium saucepan, whisk together cocoa powder and sugar. Slowly pour in evaporated milk, all the while whisking, to make a paste.
Place the saucepan over low to medium heat and cook, stirring constantly, until chocolate base is simmering.
Remove pot from heat and whisk in vanilla and chocolate. Keep stirring until chocolate is completely melted. The mixture will be quite thick.
Transfer chocolate to a fondue pot to keep warm. If you do not have a fondue pot, try serving the fondue in a warmed ceramic bowl.
Dip fruit in chocolate. Spoon chocolate over angel food cake (it is too delicate for dipping) and enjoy!
Store leftovers in the refrigerator. Rewarm by microwaving 35-45 seconds, stirring every 10 seconds.

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