Nearly Foolproof Ganache Recipes

SUPER SIMPLE PERFECT CHOCOLATE GANACHE

Super Simple Perfect Chocolate Ganache image

A two-ingredient, microwave chocolate ganache that will taste and feel like luxury truffles. The ganache can also be rolled into balls and coated in cocoa powder, if desired.

Provided by Mishikall

Categories Desserts Frostings and Icings Chocolate

Time 36m

Yield 24

Number Of Ingredients 2

Ingredients

¾ cup heavy whipping cream
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 59.2 calories, Carbohydrate 4.6 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 3 g, Sodium 3.6 mg, Sugar 3.8 g

GANACHE

Ganache image

This ganache recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache, and Peanut Butter Truffles. For step-by-step photos, see our handy 101.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 3

Ingredients

8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
1/8 teaspoon coarse salt

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.

NEARLY FOOLPROOF GANACHE

Nearly Foolproof Ganache image

I came across this in the newspaper and tried it, and it came out very smooth, rich, and delicious. I am putting it on here so I can save it with all of the recipes that I have found and saved on here :). What I did with it tonight was cool it to room temp, whip it with a mixer, then put some in between 2 chocolate chip cookies that I had just baked, and the result was awesome!

Provided by mrlolli

Categories Dessert

Time 12m

Yield 2 cups

Number Of Ingredients 6

Ingredients

14 ounces semisweet chocolate or 14 ounces bittersweet chocolate, broken into pieces
3 tablespoons strong coffee or 3 tablespoons water
1 teaspoon vanilla extract
1/4 cup granulated sugar or 1/4 cup light brown sugar
3/4 cup heavy cream, preferably not ultrapasteurized
1 pinch coarse salt, more to taste

Steps:

In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
(Alternatively, combine in a bowl and microwave at low heat for 2 minutes. stir. continue cooking in 30 second blasts, stirring in-between).
Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
If too thick to pour, whisk in hot water a tablespoon at a time.
Taste for salt and adjust the seasoning.
NOTE: This mixture can be used in many ways. Serve it warm to hot as a sauce over ice cream. Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. Refrigerate leftovers in a jar; it will keep indefinitely.

Nutrition Facts : Calories 1389.8, Fat 139.2, SaturatedFat 86.2, Cholesterol 122.3, Sodium 145.2, Carbohydrate 78.3, Fiber 33.7, Sugar 16.9, Protein 28

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