Malted Chocolate Ganache Recipe 455
MALTED CHOCOLATE GANACHE
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
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)
Provided by kmad
Number Of Ingredients 4
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
Provided by Sarah Magid
Categories Chocolate Quick & Easy Organic Butter
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
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.
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- For the edible malted oatmeal cookie dough crust: Add the butter, salt, both sugars and malted milk powder to the bowl of a food processor and process for about a minute, until the butter and sugars are mostly combined. Add the milk and vanilla and pulse about 30 seconds. Scrape the bowl and add the quick oats and process about 20 seconds. Scrape the bowl again and process another 10-20 seconds.
- Press the oatmeal cookie dough into a well buttered 9-inch tart pan with a removable bottom, making an even layer over the bottom and up the sides. {Alternately, you can use a 9’ springform pan}. The dough is VERY sticky, do your best to make and even layer. Place the dough in the refrigerator to chill while you make the ganache. The edible cookie dough will be easier to work with after it chills.
- For the malted chocolate ganache: Place the chopped milk chocolate into a heat proof bowl and set aside. Add the heavy cream to a small sauce pan and whisk in the malted milk powder.
- Heat the heavy cream in a small saucepan over low heat until it is bubbling at the edges and is hot, whisking to combine the malt powder with the cream. Pour the hot cream over the chocolate and let it sit about two minutes before stirring it into a smooth ganache.
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