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.
FLOURLESS CHOCOLATE CAKE WITH ROSEMARY GANACHE
This rich cake is the essence of moist, dense and chocolaty. A silky chocolate ganache infused with rosemary really takes it over the top. -Kelly Gardner, Alton, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Line the bottom of a greased 9-in. springform pan with parchment; grease the paper. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a large heavy saucepan, combine the chocolate, butter and wine over low heat, stirring constantly while melting. Remove from the heat. Cool to room temperature., Meanwhile, in a large bowl, beat the eggs, sugar and vanilla until frothy and doubled in volume, about 5 minutes. Gradually fold eggs into chocolate mixture, one-third at a time, until well blended. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 28-32 minutes or until outer edges are set (center will jiggle). Remove springform pan from water bath. Cool completely on a wire rack., Carefully run a knife around edge of pan to loosen; remove sides of pan. Invert onto a serving platter; remove parchment., Place chocolate in a small bowl. In a small saucepan, bring cream and rosemary just to a boil. Remove from the heat; discard rosemary. Pour cream over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cake. Chill until set.
Nutrition Facts : Calories 435 calories, Fat 35g fat (20g saturated fat), Cholesterol 156mg cholesterol, Sodium 121mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 7g protein.
WHITE CHOCOLATE GANACHE
Steps:
- Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
- Allow to rest, covered, overnight at room temp.
- For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.
EASY WHITE CHOCOLATE GANACHE
I whipped this up one day to put over a chocolate cake I made in a Bundt® cake pan. If you like white chocolate, you'll like this ganache.
Provided by chelle
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 13.1 g, Cholesterol 25.1 mg, Fat 13.4 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 29.4 mg, Sugar 12.7 g
CHOCOLATE ROSEMARY GANACHE
Leave out the rosemary if you prefer only a rich, dark-chocolate flavor. Use this recipe to frost our Rich Chocolate Heart Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/2 cups, enough for 4 three-tiered heart cakes
Number Of Ingredients 3
Steps:
- Place chocolate in a medium heat-proof bowl. Warm cream with rosemary in small saucepan over low heat. Bring just to a boil. Strain cream over chocolate. Cover bowl tightly with foil; let sit about 5 minutes. Stir to melt all chocolate. To warm ganache, place bowl over a small pan of warm water to keep chocolate thin enough to spoon. (Do not keep chocolate over boiling hot water, or it may break and look as if it has separated.) The ganache may be made 1 day ahead and rewarmed in the microwave.
ROSEMARY WHITE CHOCOLATE GANACHE
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, bring the cream and rosemary to a boil. Remove from the heat, cover, and let infuse for 10 to 15 minutes. Meanwhile, place the chocolate in a medium bowl. Bring the cream to a second boil. Strain out the rosemary, then pour the hot cream over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth. It will be like a thin sauce. Stir in the butter and salt. If making the ganache ahead, cover with plastic wrap and chill.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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WHITE CHOCOLATE GANACHE RECIPE (+ TIPS) ~ SWEET & SAVORY
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- In a microwave-safe bowl, melt white chocolate in a microwave. (Or you can use a double boiler.) For the microwave, set it for 1 minute at 50% power (for 1000watt microwave!), stir well and put it back for 15-30 seconds at 50% power, depending on the consistency. (If it looks pretty solid, put it for 30 sec, and if it started melting - for 15 sec.) Then stir well and put it back for another 15 seconds at 50% power, if needed, or until the chocolate is completely melted, stirring well every 15 seconds.
- Warm up heavy cream to room temperature, or slightly above. No need to scald/boil it. Just tepid is perfect!
- Now, add 1/3 of cream into melted chocolate and stir gently with a spatula, or a whisk. It'll look grainy and seized, but don't worry. Stir in another 1/3 of cream and mix until almost smooth. Then add the last of cream and it should turn silky smooth.
- Transfer the ganache into a flat container, or a baking pan (it helps to set the ganache quickly!). Cover with plastic wrap, touching the entire surface of the ganache to prevent any skin forming. Let it set at room temperature for 30 minutes or up to 2 hours to thicken up. (The exact time depends on how much ganache you have, how cool/hot your kitchen is, etc.) To expedite, you can put it in the fridge, but check often so it doesn't harden too much.
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