WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)
This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. Recipe makes enough to fill and frost a 3-layer cake. Recipe by Alice Medrich, the dark chocolate goddess.
Provided by WaterMelon
Categories Dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 3
Steps:
- Place chopped chocolate in a medium-sized bowl.
- Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
- Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
- Let stand for 15mins to be sure all chocolate is melted.
- Stir ganache gently until perfectly smooth, let cool.
- Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
- When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
- Spread whipped ganache immediately, as it will firm as it sits.
- NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
- If you're just using this as a filling, halve the recipe.
- If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
CHOCOLATE GANACHE
Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to ensure a smooth chocolaty spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup ganache
Number Of Ingredients 3
Steps:
- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
GANACHE, SOFT FILLING FOR CHOCOLATES ETC...
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
Provided by kiwidutch
Categories Candy
Time 55m
Yield 20-25 chocolates
Number Of Ingredients 7
Steps:
- To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
- Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
- Put butter and cream in a saucepan and bring to boil, stirring all the time.
- Remove from heat and add chocolate and liqueur.
- Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
- Use as soft filling for chocolates and tartes.
- This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
- By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
- If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
GANACHE FILLING (FOR CAKE)
Steps:
- Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
- If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
- When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.
CHOCOLATE GANACHE
Steps:
- Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
GANACHE FILLING (FOR CAKE)
Steps:
- Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
- If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
- When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.
CHOCOLATE GANACHE
Steps:
- Heat cream in a sauce pot. Poor hot cream over chocolate and corn syrup. Stir to melt chocolate. Add vanilla and room temperature butter and mix to combine.
GANACHE I
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
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
CHOCOLATE GANACHE
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
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
CHOCOLATE GANACHE FOR TRUFFLES AND CAKE ICING
This ganache recipe can be used for making truffles or for icing and filling a cake. The proportions are right for semi-sweet to bittersweet chocolate. Ganache is best make with darker chocolate. Use real chocolate, preferably in bars. If you use chips read the ingredients carefully as you don't want a brand that uses extra additives and emulsifiers. This recipe can be halved or doubled - just keep the proportions right. The salt, coffee and cinnamon can be omitted but it's best if you use them as they bring out the chocolate flavor. The yield is for truffles. Cook time does not include chill time. If using as icing this is enough to fill and frost an 8 or 9 inch cake.
Provided by MarielC
Categories Candy
Time 30m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Place the chocolate in a large bowl.
- Put cream and cinnamon stick (if using) in a saucepan over medium heat. Bring just to the boiling point. Add the butter and stir. Pour the cream mixture through a fine mesh sieve over the chocolate. Rotate the bowl a bit so all the chocolate is covered in cream. Let stand for two minutes. With a rubber or silicone spatula gently stir the mixture working all the cream into the chocolate until all the chocolate is melted and the mixture is smooth and creamy. If using chocolate chips break up any little lumps with the back of the spatula. Add vanilla, coffee and grey salt if using and stir.
- If using as cake filling and icing: Cool the ganache to room temperature. If desired, you can take out about one cup of ganache and refrigerate it to decorate the cake with a pastry bag after it's been filled and frosted. Use about half the mixture to fill your cake. To frost the cake use a lazy susan if you have one. Put four strips of parchment or wax paper under the cake all around. This is so that any extra ganache will fall on the paper and you can gently pull them out. Use the rest of the ganache to frost the cake. Use a flat metal spatula to smooth the ganache around the top and sides of the cake.
- If using for truffles: Chill ganache for at least two hours. To make this as mess free as possible use food grade vinyl or silicone gloves and a cookie scoop. Scoop out the ganache, roll in your choice of toppings to coat evenly and set aside. Truffles can be stored in the refrigerator but should be served at room temperature.
- Suggested toppings for truffles: Cocoa powder (preferably Dutch process), finely chopped nuts, finely crushed toffee bits, finely crushed peppermint candy, cookie crumbs.
- Truffles can also be coated in dark, milk or white chocolate but that's another recipe.
Nutrition Facts : Calories 53.7, Fat 5.6, SaturatedFat 3.5, Cholesterol 5.9, Sodium 13.1, Carbohydrate 2.4, Fiber 1.2, Sugar 0.1, Protein 1.1
MILK CHOCOLATE GANACHE
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
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
SANDWICH COOKIES WITH CHOCOLATE GANACHE FILLING
Provided by Jennifer Iserloh
Categories Cookies Chocolate Egg Dessert Bake Christmas Kid-Friendly Healthy Christmas Eve Party Butter Self Small Plates
Yield Makes 36 sandwich cookies
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a round 1-inch cookie cutter, rerolling scraps to get 72 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm, 3 to 5 minutes. Cool on wire racks. Simmer chocolate chips and half-and-half in a small saucepan over low heat, stirring once or twice, until chocolate melts and is smooth, 1 to 2 minutes; remove from heat. Let cool 1 minute. Spread 1/2 teaspoon chocolate ganache on a cookie; press a second cookie on top to form a sandwich. Repeat with remaining cookies and ganache.
CHOCOLATE GANACHE FILLING
175 Best Babycakes - Cake Pops Recipes Makes 2/3 cup. To fill cake balls, pour warm ganache into a squeeze bottle with a fine tip.
Provided by dicentra
Categories Dessert
Time 10m
Yield 2/3 cup
Number Of Ingredients 3
Steps:
- Place chocolate chips and cream in a small glass bowl. Microwave on high for 1 minute, or until cream is hot and chocolate is melted.
- Stir well. Stir in vanilla. Let cool 3 minutes, stirring occasionally.
Nutrition Facts : Calories 1024, Fat 81.8, SaturatedFat 49.8, Cholesterol 162.9, Sodium 59.3, Carbohydrate 84.2, Fiber 7.4, Sugar 69.2, Protein 7.7
SUPER SIMPLE PERFECT CHOCOLATE GANACHE
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
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
CHOCOLATE GANACHE
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
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
WHITE CHOCOLATE GANACHE FILLING
This recipe yields enough ganache to fill about ninety-five chocolates.
Provided by Martha Stewart
Number Of Ingredients 2
Steps:
- Heat cream in a medium saucepan over low heat until just about to boil.
- Place chocolate in a bowl. Pour hot cream over; stir until melted. Let cool, stirring occasionally. Beat mixture with paddle attachment of an electric mixer or with a handheld mixer for about 3 minutes, just until it is a mousse-like consistency; use immediately.
CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING(ATK)
Use a high quality bittersweet or semisweet chocolate for this recipe, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. You can omit ganache filling for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.
Provided by Coppercloud
Categories Dessert
Time 1h2m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR GANACHE FILLING: Place chocolate, cream, and confectioners' sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
- FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
- Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
- Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
- TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.
Nutrition Facts : Calories 175.3, Fat 9.8, SaturatedFat 2.5, Cholesterol 37.8, Sodium 164.2, Carbohydrate 20.8, Fiber 1, Sugar 13.3, Protein 2.4
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