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
MILK CHOCOLATE GANACHE
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
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
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.
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.
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.
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
GERMAN CHOCOLATE CAKE WITH MILK CHOCOLATE GANACHE
I was having a chocolate craving one day, and I wanted something decadent, and delicious, So here is what I came up with...It is sooooooo good, and so simple.It looks alot more difficult than it is.Cook time includes setting time for ganache.
Provided by KittyKitty
Categories Dessert
Time 2h20m
Yield 1 bundt cake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake according to package directions.Pour into a decorative Bundt pan, and bake according to package directions.
- Remove cake from oven, cool in pan 10 minutes, remove cake frompan and cool on wire rack completely.Place cake on serving plate.
- Pour heavy whipping cream into heavy sauce pan. Cook, over medium heat, stir occasionally, so not to scorch. Cook just until cream begins to boil.Remove from heat.
- Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract.
- Pour chocolate into a bowl. Place in refrigerator, stir every 10 minutes, for 1-2 hours ( It seems to be different for me everytime), until chocolate is amost spreading consistency, but will still drip from sides of cake.
- Spread ganache over entire cake, be generous.
- With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. Do as many as you like.
Nutrition Facts : Calories 690.9, Fat 47.7, SaturatedFat 20.1, Cholesterol 164, Sodium 476.5, Carbohydrate 62, Fiber 2.7, Sugar 39.5, Protein 7.2
ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE
Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
- Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
- Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
- On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
- Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
- Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
- Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
- Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
- Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
- Frost each cupcake with the white chocolate frosting.
- Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
- The ganache can be made several days ahead and kept refrigerated.
- The frosting can be made a day ahead and stored at room temperature.
- For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.
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