Milk Chocolate Ganache Recipe Recipes Recipe For Shrimp

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MILK CHOCOLATE GANACHE



Milk Chocolate Ganache image

This is the first and the best ganache I've made yet. I don't think I will ever stray from this recipe.

Provided by sunnyk

Categories     Desserts     Frostings and Icings     Chocolate

Time 25m

Yield 24

Number Of Ingredients 4

1 (8 ounce) bar milk chocolate (such as Ritter Sport)
¾ cup heavy cream
2 tablespoons white sugar
2 tablespoons butter

Steps:

  • Chop chocolate bar into small pieces; place in a glass or stainless steel bowl.
  • Combine cream and sugar in a small saucepan and bring over medium heat. Just as mixture starts to boil, pour it over chocolate and whisk until combined and chocolate has melted. Stir in butter. Set aside to cool and thicken, at least 15 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 7.2 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 4.2 g, Sodium 15.4 mg, Sugar 6.6 g

MILK CHOCOLATE GANACHE



Milk Chocolate Ganache image

This ganache is an added layer of chocolate in the already-luxurious Chocolate Meringue Cake that Martha made on episode 612 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 2

1 cup heavy cream
8 ounces milk chocolate, coarsely chopped

Steps:

  • Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour cream over chocolate, and let stand for 3 minutes. Whisk to combine. Refrigerate, covered, until thick enough to spread, 1 to 2 hours.

GANACHE I



Ganache I image

Ganache is a mixture of cream, or butter, and chocolate. Ganache can be made thick enough to use as a truffle filling or thin enough to use as a glaze. A 'thin' Ganache can be melted to use as a glaze or whipped, and used as a filling for cakes. Use the best quality chocolate you can find.

Provided by CCACHEF

Categories     Desserts     Frostings and Icings

Yield 16

Number Of Ingredients 2

2 cups heavy whipping cream
1 ¼ pounds bittersweet chocolate

Steps:

  • Chop the chocolate into small pieces and place it in a large stainless steel bowl.
  • In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
  • Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 21.1 g, Cholesterol 42.3 mg, Fat 23 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 14.2 g, Sodium 13.1 mg, Sugar 16.1 g

MILK CHOCOLATE GANACHE



Milk Chocolate Ganache image

Provided by Bill Yosses

Categories     dessert

Time 15m

Yield 3 3/4 cups

Number Of Ingredients 2

14 ounces milk chocolate, chopped
3 cups heavy cream

Steps:

  • Place chocolate in a heat-proof bowl. In a small saucepan bring cream to a boil. Pour hot cream over chocolate, and let sit for 3 minutes. Whisk until thoroughly combined and slightly cooled, then cover and refrigerate overnight.
  • Before using ganache, transfer it to the bowl of an electric mixer and whip on medium-low speed, just until it holds soft peaks. Do not overwhip.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 15 grams, Sodium 37 milligrams, Sugar 14 grams

MILK CHOCOLATE GANACHE



Milk Chocolate Ganache image

Yield Makes enough for one 9-inch cake

Number Of Ingredients 3

1 1/2 pounds best-quality milk chocolate, finely chopped
2 cups plus 2 tablespoons heavy cream
1 teaspoon light corn syrup

Steps:

  • Prepare an ice-water bath; set aside. Place the chocolate in a medium heatproof bowl; set aside. Bring the cream to a boil in a small saucepan; pour over the chocolate, swirling to cover completely. Let stand until the chocolate has melted, about 5 minutes. Add the corn syrup; whisk until smooth.
  • Pour 1 cup ganache into a bowl set in the ice bath; stir until thick and spreadable. Keep the remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat the back of a spoon, 12 to 15 minutes. Use immediately.

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