Mond Bars With Chocolate Ganache Rsc Recipes

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.

Steps:

• In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
• Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
• Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
• Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

Steps:

• place a small pot on medium heat and add heavy cream. Bring to a low boil.
• Pour over chocolate chips and mix until thoroughly melted.
• Add in butter and vanilla extract.

Steps:

• Chocolate Ganche:.
• Bring the soy milk and vegan margarine to a simmer. Chop the chocolate into small pieces and add to milk. Continue to heat, stir constantly until chocolate melts then cool slightly.
• Use Immediately or it might separate. IF it does so they recommend heating and stirring vigorously.
• Note you can also use Carob chips in place of tofu chocolate.
• Bitter Chocolate Ganche:.
• Bring soy milk and syrup to simmer. Chop both kinds of chocolate into small pieces and add to milk. Stir until chocolate has melted. Remove from heat. IF separates, add more chocolate. When smooth and of desired consistency, stir in the vanilla.
• Carob Ganche:.
• Heat brown rice, soy milk and sucanat to a brief simmer. Add carob chips, vegan margarine and cocoa [if using] and cook for about a minute. Remove from heat and stir in the vanilla.
• To Ice a cake. Place cake on wire rack and slp a clean baking sheet under. This will catch the drips and you can reuse the runoff.
• You can also use this as a dip for fresh fruit, dried fruit, or confections. Heat a small amount to start. As you use it add a little more. Avoid warming more than you will need.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.
• Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.

Steps:

• Place finely chopped chocolate in small heatproof bowl.
• Set over warm water on low heat (water should not touch bottom of bowl).
• Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
• In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
• Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
• Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
• Gradually stir in remaining cream.

Steps:

• Making the Crust:.
• Before you start, preheat your oven to 300*F.
• Place the 18 cookies in a blender and pulse until finely crushed. Once you have your crumbs, press them all along the bottom and halfway up the sides of a 9" springform pan.
• Melt the 12 oz. of semisweet chocolate chips in the microwave, being sure to stir them at 20 second intervals until they are completely smooth and melted. Set this aside for now.
• Place the cream cheese in a large bowl and beat on medium-high speed for 2 minutes until light and fluffy.
• Add in the sweetened condensed milk and vanilla, beating at medium speed just until they have combined.
• Next, add in the 4 eggs, one at a time, beating at low speed just until combined after each addition.
• Now go find the chocolate you melted and add into your mixing bowl slowly, beating it at low speed until it is just combined.
• Pour this chocolaty mixture into your cookie crumb crust, slide it into your preheated 300 degree oven, and bake for 1 hour and 5 minutes.
• If it jiggles a bit, and you can touch the top with your finger and it feels somewhat firm, your cheesecake is done baking. If it is still too jiggly, bake it for about 15 more minutes and then check it again.
• Now, with the cheesecake still in the oven, turn it OFF. Let the cheesecake stay in the oven for 30 minutes, with the door closed.
• Remove your cheesecake to a wire rack and let it cool completely. When it is completely cool, cover and place it in the refrigerator for at least 8 hours.
• Take your cheesecake out of the fridge and remove the sides of the springform pan. Place your cheesecake on a serving platter if it suits you.
• Pour your 3/4 cup of whipping cream into a saucepan on the stove and bring to a simmer over medium high heat. Remove from heat, and stir in the chocolate chips. Keep stirring, and as it comes together, switch to your whisk, stirring until it is completely combined and smooth as silk. Let this cool slightly.
• Now, pour your ganache over the cheesecake and spread out evenly. Return to the refrigerator and refrigerate until it is firm.
• Once it is ready, you can either eat it right out of the refrigerator or let the cheesecake sit out until it is room temp before enjoying.