Malted Chocolate Ganache Recipes

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CHOCOLATE GANACHE



Chocolate Ganache image

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

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

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

MALTED CHOCOLATE DRIP CAKE



Malted chocolate drip cake image

This layered drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache - a stunning centrepiece for a big occasion

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 3h

Number Of Ingredients 28

200g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
3 large eggs
225g plain flour
25g powdered malt drink
2 tsp baking powder
100g natural yogurt
2 tsp vanilla extract
175g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
3 large eggs
225g plain flour
25g cocoa powder
2 tsp baking powder
50g natural yogurt
100g dark chocolate, melted and cooled a little
butter or flavourless oil, for greasing
200g golden caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
37g pack Maltesers
250g pack slightly salted butter , softened
750g icing sugar
3 tbsp powdered malt drink
1 tsp vanilla extract
280g tub full-fat cream cheese
100g dark chocolate, finely chopped
75ml double cream

Steps:

  • First make the malt sponges. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm cake tins with baking parchment. Put the butter and sugar in a large bowl and whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Tip the flour, malt and baking powder into the bowl with ¼ tsp salt and fold together, then add the yogurt and vanilla, and give everything a final stir. Divide the cake mixture between the 2 tins, level the tops and bake on the middle shelf for 25-30 mins or until a skewer pushed into the centre of the cakes comes out clean. Cool for 10 mins, then remove from the tins, peel off the baking parchment and transfer to a wire rack to cool completely. Wash the tins.
  • Now make the chocolate sponges. Grease and line the base of the tins as before and boil the kettle. In the same bowl (don't worry about washing it), cream the butter and sugar as before, adding the eggs, one at a time, and mixing until combined. Sift in the flour, cocoa and baking powder with ¼ tsp salt. Fold the mixture together, then add the yogurt, melted chocolate and 100ml boiling water. Stir until combined, then divide between the tins. Bake for 25-30 mins, testing with a skewer as before. Cool in the tins for 10 mins, then turn out, remove the baking parchment and cool completely. The sponges can be made up to 2 days before being iced, cooled and wrapped tightly in cling film.
  • Make the honeycomb. Grease a baking tray with a little butter or oil. Put the sugar and golden syrup in a large pan. Warm over a medium heat and leave to bubble to a liquid caramel, but don't stir. When you're happy with the colour (the darker it gets, the more intense the flavour will be), add the bicarbonate of soda and quickly stir into the syrup. Before the bubbles die down, pour the foaming mixture onto the baking tray, then set aside for 30 mins to cool and firm up.
  • Make the icing. In your largest mixing bowl, beat the butter with half the icing sugar, the malt and vanilla until smooth. Add the remaining icing sugar and the cream cheese, and beat again until well combined - don't overmix or the icing may become runny.
  • You're now ready to assemble. Put one of the sponges on a cake stand or cake board, sticking it down with a small blob of icing. Use ¼ of the icing to stack the cakes, alternating between the malt and chocolate sponges. Place the final sponge on top, flat-side up. When assembled, use a palette knife to cover the entire cake with a thin layer of the icing, filling any gaps between sponges, but don't worry about completely covering the sponges at this stage. This is called a crumb coat and ensures that your final layer is crumb-free. Make space in your fridge and chill the cake for 30 mins to firm up the icing.
  • Once the icing is chilled, use the remaining icing to completely cover the cake. This is easiest if you pile the icing on top of the cake, then use a palette knife to ease it over the edge and down the sides. You can make it as smooth or as rough as you like. Chill for another 30 mins.
  • Make the drizzle. Meanwhile, put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little - you want the ganache to be pourable but not too runny, to make drizzly droplets down the side of the cake.
  • When the ganache is the correct consistency, remove the cake from the fridge and spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon - start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too.
  • Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.

Nutrition Facts : Calories 676 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

CHOCOLATE MALTED COOKIES



Chocolate Malted Cookies image

These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, plus chocolate chips and chunks, these are the best cookies I've ever tasted...and with six kids, I've made a lot of cookies over the years! -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Steps:

  • Preheat oven to 375°. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. , Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. , Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack.

Nutrition Facts : Calories 363 calories, Fat 18g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 172mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED MARSHMALLOW FROSTING



Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting image

Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 15

Nonstick cooking spray
1 cup (2 sticks) unsalted butter, room temperature
2 1/3 cups plus 3 tablespoons superfine sugar
1 1/4 cups extra-dark cocoa powder, sifted
2 large eggs, room temperature
1 large egg yolk
1 1/3 cup plus 4 teaspoons all-purpose flour
1 1/2 cup plus 4 teaspoons cake flour (not self-rising)
1 tablespoon plus 1/4 teaspoon coarse salt
2 1/4 teaspoons baking powder
2 teaspoons baking soda
2 cups boiling water
1/2 cup canola or sunflower oil
Malted Chocolate Ganache
Marshmallow Frosting

Steps:

  • Preheat oven to 325 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottom of each pan with a parchment paper round and spray again; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 8 minutes. Add cocoa powder and beat until combined, 3 to 5 minutes more, scraping down the sides as necessary.
  • In a small bowl, whisk together eggs and egg yolk. With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary.
  • In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to butter mixture and mix on low speed until combined.
  • In a medium bowl, mix together boiling water and oil. With the mixer on low, slowly add water mixture and mix until combined. Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 35 to 40 minutes.
  • Transfer cakes to wire racks; let cool completely, at least 2 hours. Unmold cakes and remove parchment paper. Using a serrated knife, trim tops of cakes to make level, then cut each cake in half horizontally. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the bottom side of one bottom half on the cake plate. Evenly spread top with one-third of the ganache. Repeat process twice with top halves of each cake and top with the remaining bottom half of cake bottom-side up. You should have three layers of ganache and four layers of cake.
  • Transfer marshmallow frosting to a pastry bag fitted with a plain 5/8-inch round tip (such as Ateco #808). Pipe frosting over cake to cover; evenly spread using an offset spatula. Using a kitchen torch, toast frosting until lightly browned.

MALTED CHOCOLATE & STOUT LAYER CAKE



Malted Chocolate & Stout Layer Cake image

If you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. -Jennifer Wayland, Morris Plains, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 19

2 cups stout beer
1-3/4 cups butter, cubed
3 ounces bittersweet chocolate, chopped
1 cup malted milk powder
1 cup baking cocoa
1-1/2 cups sour cream
4 large eggs, room temperature
3-1/2 cups sugar
3-1/2 cups cake flour
2-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 cup sugar
1/2 cup Irish cream liqueur
6 large egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/2 cups butter, softened
1/2 cup malted milk powder
Chopped malted milk balls, optional

Steps:

  • Grease and flour three 9-in. round baking pans; set aside., In a large saucepan, combine beer, butter and chocolate. Cook and stir over medium-low heat until butter and chocolate are melted. Remove from heat; whisk in milk powder and cocoa. Transfer to a large bowl. Let stand 15 minutes. , Preheat oven to 350°. Add sour cream and eggs to chocolate mixture; beat until well blended. Combine sugar, flour, baking soda and salt; gradually beat into chocolate mixture until blended. Pour batter into prepared pans., Bake until a toothpick inserted in the center comes out clean, 32-36 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large heavy saucepan, bring sugar and liqueur to a gentle boil over medium heat; cook until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat; stir in vanilla. Cool to room temperature., In a large bowl with a whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in sugar mixture. Add milk powder; beat until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency., Place bottom cake layer on a serving plate; spread with 2/3 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour before serving. If desired, top with chopped malted milk balls.

Nutrition Facts : Calories 821 calories, Fat 48g fat (29g saturated fat), Cholesterol 220mg cholesterol, Sodium 760mg sodium, Carbohydrate 90g carbohydrate (64g sugars, Fiber 2g fiber), Protein 7g protein.

MALTED CHOCOLATE GANACHE



Malted Chocolate Ganache image

Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch layer cake

Number Of Ingredients 4

1 cup heavy cream
3/4 cup malted milk powder
1 cup chopped milk chocolate
1 1/2 cups chopped dark chocolate

Steps:

  • In a small saucepan whisk together heavy cream and malted milk powder; bring to a boil over medium-high heat.
  • Place both chocolates in a medium heatproof bowl. Pour boiling cream over chocolate and let stand until melted, about 1 minute. Using an immersion blender, blend until smooth. Let stand at least 6 hours and up to overnight before using.

MALTED CHOCOLATE GANACHE RECIPE - (4.5/5)



Malted Chocolate Ganache Recipe - (4.5/5) image

Provided by kmad

Number Of Ingredients 4

1 cup heavy cream
3/4 cup malted milk powder
1 cup chopped milk chocolate
1 1/2 cups chopped dark chocolate

Steps:

  • 1.In a small saucepan whisk together heavy cream and malted milk powder; bring to a boil over medium-high heat. 2.Place both chocolates in a medium heatproof bowl. Pour boiling cream over chocolate and let stand until melted, about 1 minute. Using an immersion blender, blend until smooth. Let stand at least 6 hours and up to overnight before using.

MELTED CHOCOLATE GANACHE



Melted Chocolate Ganache image

Provided by Sarah Magid

Categories     Chocolate     Quick & Easy     Organic     Butter

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 stick (1/2 cup) organic unsalted butter
Two 7-ounce bars organic 70% baking chocolate (or for real dark-chocolate lovers, use unsweetened chocolate)
2 cups organic semisweet chocolate chips

Steps:

  • Place the butter and chocolate in the top of a double boiler or in a stainless-steel bowl placed over a saucepan one-quarter full of water. Over medium-high heat, stir the mixture frequently with a rubber spatula until the chocolate is almost melted. Remove from the bottom pan and stir until the chocolate has finished melting.
  • Cool for 15 minutes or more, until thickened, before using.

MALT CHOCOLATE AND MARSHMALLOW SANDWICHES



Malt Chocolate and Marshmallow Sandwiches image

These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but the flavors are inspired by a favorite childhood treat: malted milk balls. The secret ingredient is malted chocolate drink powder such as in Ovaltine, Milo or Bournvita powder. The gold leaf or flaky sea salt topping is optional, but don't hold back if you're ready to dive into something that looks as exquisite as it tastes.

Provided by Yewande Komolafe

Categories     cookies and bars, dessert

Time 1h30m

Yield 16 to 18 sandwiches

Number Of Ingredients 15

2 cups/255 grams all-purpose flour, plus more for rolling the dough
1/2 cup/45 grams malted chocolate powder, such as Ovaltine
1/4 teaspoon baking powder
3/4 cup/170 grams unsalted butter (1 ½ sticks), at room temperature
1/2 cup/110 grams dark brown sugar
1 tablespoon honey
1/2 teaspoon kosher salt
2 tablespoons heavy whipping cream
4 ounces/115 grams 70 percent dark chocolate, chopped, or baking squares or pistoles
1/2 cup plus 2 tablespoons/150 milliliters heavy whipping cream
Edible gold leaf, luster dust or flaky sea salt (optional)
1/2 cup/100 grams granulated sugar
1/4 cup/60 milliliters honey
1/4 teaspoon kosher salt
1 1/2 teaspoons powdered gelatin

Steps:

  • Prepare the cookies: In a small bowl, whisk together the flour, malted chocolate powder and baking powder.
  • In the bowl of a stand mixer, combine the butter, brown sugar, honey and salt. Mix with the paddle attachment on low speed until completely incorporated, scraping down the sides of the bowl as necessary. Add the flour mixture and heavy cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and pat into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wash and dry the mixing bowl and set aside.
  • Prepare the ganache topping: Transfer the chocolate pieces to a small bowl. In a small pot, heat the cream gently over low heat until it just begins to steam, about 4 to 5 minutes. Pour the hot cream mixture over the chocolate pieces. Allow the chocolate and cream mixture to sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth. Set aside.
  • Position oven racks near the center and heat oven to 350 degrees.
  • Once the dough is chilled, unwrap and place the dough in the center of a sheet of parchment. Place the second sheet of parchment on top and roll the dough to 1/4-inch thickness. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment. Using a 2-inch round biscuit cutter, cut out cookies and transfer them to the lined baking sheets, spacing them about 1 ½ inches apart. Press scraps together, and fold the remaining parchment over the dough. Reroll and cut out rounds. (You can reroll the dough up to 2 times.) Bake until the cookies are set and the tops lose their shine, about 12 minutes, rotating the pans and switching racks halfway through baking. Let cool on the baking sheets for 5 to 10 minutes before moving the cookies to a wire rack to cool completely.
  • Make the marshmallow filling: In a small pot, combine the sugar, honey, salt and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees, about 5 minutes.
  • Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.
  • When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Scoop the mixture into a piping bag, seal the top by twisting, snip the end and set aside.
  • Assemble the cookies: Pipe a 1-inch mound of meringue on the flat side of half the cookies, leaving a 1/8-inch border. Allow to set for 2 to 3 minutes, then top each with another cookie. Thoroughly stir the ganache until smooth. Spoon a tablespoon of ganache in the center of each top cookie and spread evenly over the surface, allowing the ganache to drip down the sides. (If your ganache is completely cooled and set at this point, you can stir and spread it like frosting, or see Tip below for loosening.) Once all the cookies have been topped with ganache, allow the ganache to set slightly, about 5 minutes, and top each with gold leaf accents or luster dust, if using. Allow the cookies to set before serving, about 15 minutes.

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From tommybahama.com


MALTED CHOCOLATE GANACHE, SOUR CHERRY JAM AND TRUFFLED WHITE …
First, make your chocolate ganache. In a saucepan, gently heat the cream and Ovaltine to 84°C – do not let it boil. Put the chocolate into a heatproof bowl, then pour over the cream in 3 batches, mixing carefully with a spatula. When the chocolate has completely melted, add the milk. Use a stick blender to emulsify for 30 seconds, then pass ...
From thehomepage.co.uk


MALTED CHOCOLATE GANACHE, SOUR CHERRY JAM, TRUFFLED WHITE …
We serve this with cherries and white chocolate but the ganache could be accompanied by any stewed fruit or even some caramelised peanuts. Authors; Books; Features; Collections; Login; Search; Authors; Books; Features & Stories; Collections; Help and Support; Login. William Lander, Daniel Morgenthau, Shaun Searley. Malted Chocolate Ganache, Sour Cherry Jam, …
From app.ckbk.com


CHOCOLATE GANACHE MADE WITH BUTTER {VIDEO} - I AM BAKER
2022-03-23 Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the pot is not touching the water. The steam is what will melt the chocolate. Add the butter and chocolate to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth.
From iambaker.net


MALTED MILK AND DARK CHOCOLATE TART | TASTE
Bake until set, 20 to 25 minutes. Remove the pan from the oven and allow it to cool to room temperature. To make the malted milk chocolate ganache: Set the milk chocolate in a deep, heatproof mixing bowl. In a small pot, combine the cream, malted milk powder, vanilla and a pinch of salt. Bring it to a boil, whisking to incorporate the malt.
From tastecooking.com


SALTED DARK CHOCOLATE GANACHE TART WITH MALTED PUFFS | CRUSH
Chocolate Ganache. 200 g good quality 70 % dark chocolate, chopped 150 g good quality milk chocolate, chopped 1 C (250 ml) fresh cream 50 g butter. To Serve. chocolate malted balls, roughly crushed Maldon Sea Salt. loose-bottomed non-stick tart pan (we used a rectangular pan 35,56 x 11,4 cm)
From crushmag-online.com


MALTED CHEESECAKE - SUGAR SPUN RUN
2015-06-26 Combine chocolate chips and heavy cream in medium saucepan and set to medium heat. Stir frequently until chocolate is completely melted and well-combined with the cream. Remove from heat and allow to set for about 1-2 minutes before pouring over cheesecake. Within several minutes of pouring ganache, sprinkle additional chopped milk balls over ...
From sugarspunrun.com


MILK CHOCOLATE MALTED BROWNIES WITH CHOCOLATE GANACHE
Pour the hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth. Pour the warm chocolate ganache over the cooled brownies in the pan and use an offset spatula to spread it into an even layer. Allow the ganache to sit for about 10 minutes, then refrigerate for another 15 minutes to set completely.
From cookstr.com


MALTED BELGIAN CHOCOLATE CUPCAKES WITH TOASTED MARSHMALLOW …
Oct 17, 2018 - Malted Belgian Chocolate Cupcakes ~ moist malt chocolate cupcakes with malted milk chocolate Belgian buttercream frosting and a toasted marshmallow filling.
From pinterest.ca


CHOCOLATE MALT TRUFFLES - BAKING A MOMENT
2016-12-01 Place the chocolate in a medium bowl and set aside. To form the ganache, heat the cream in a small saucepan over medium-high heat. As it begins to simmer, whisk in the malt powder, stirring until evenly combined. Once the cream has come to a boil, remove from heat and pour over the chocolate. Allow the mixture to sit for 2 to 3 minutes.
From bakingamoment.com


MALTED MISO AND CHOCOLATE LAYER CAKE: INSPIRED FROM ... - FREDDY'S …
2021-02-05 Spread miso onto a nonstick baking surface in a thin layer. Place the white chocolate onto the same surface. Bake together at 350 degrees F for 5 to 10 minutes, or until the chocolate is a golden-brown color and the miso is almost burnt. Place into a pot with everything else and simmer until everything is fully dissolved together.
From freddysharajuku.com


MALTED DARK CHOCOLATE BACON GANACHE WITH ALDERWOOD-SMOKED …
2017-02-11 Dark chocolate is melted with bacon fat and Dried Malt Extract (DME) to make a ganache, then mixed with smoked salt. This ganache …
From chefs-table.homebrewchef.com


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