Quick And Easy Chocolate Ganache Recipes

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

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.

QUICK CHOCOLATE GANACHE

Steps:

• Chop chocolate finely using a serrated knife; place in a large heat-proof bowl.
• Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

EASY WHITE CHOCOLATE GANACHE

Steps:

• Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.

CHOCOLATE GANACHE

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.

NO-FAIL , WAY EASY CHOCOLATE GANACHE

Steps:

• Dump the chips and butter into a food processor.
• Bring the cream and sugar to a boil.
• Don't burn it!
• Dump cream mixture into chips, turn processor on.
• Once it's mixed, cover and stick in fridge until the mix is the right texture for frosting.
• If you're in a hurry, put some ice cubes in a big bowl, and the chocolate mix in a smaller bowl.
• Place the bowl with chocolate into the larger bowl on top of the icecubes (No! Don't put the cubes into the chocolate mix!) Stir and the mixture will thicken as it cools.
• Perfect and yummy.
• Don't work it too much or it loses its shine-- though it's always delicious.
• I imagine a blender will work-- you might have to add more cream to supply more liquid.
• I haven't tried.
• Add vanilla or, for a more grown-up taste, substitute a tablespoon of Kalua or Grand Marnier.
• For truffles, let the mix cool longer, form into balls and sprinkle with confectioner's sugar.