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.
WHITE CHOCOLATE GANACHE FROSTING
Make and share this White Chocolate Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 2 cups, about
Number Of Ingredients 3
Steps:
- In a small, heavy saucepan, heat the cream just until it starts to simmer.
- Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter.
- Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth.
- Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy.
- Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
WHIPPED CHOCOLATE GANACHE
Pretty, tasting filling or frosting for any cake. Whipping the ganache makes it lighter in color with tiny dark flecks of chocolate mixed throughout. Use your favorite kind of chocolate, from milk to bittersweet.
Provided by Dragonfly AZ
Categories Dessert
Time 45m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Place chocolate in large metal mixing bowl.
- Heat cream to boiling, either on the stove, or in the microwave.
- Pour hot cream over chocolate and stir until chocolate is melted.
- Add powdered sugar, sm amt at a time to taste.
- Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
- Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
- Use as desired on cake or cupcakes.
Nutrition Facts : Calories 584, Fat 61.6, SaturatedFat 38.2, Cholesterol 81.5, Sodium 40.8, Carbohydrate 24.2, Fiber 12.6, Sugar 0.8, Protein 11
WHIPPED WHITE CHOCOLATE GANACHE
Quick, easy frosting recipe. Very rich and easy to pipe onto a cake of your choice. For regular ganache, skip the cooling and whipping. Pipe onto cakes.
Provided by Kayla
Categories Desserts Frostings and Icings Chocolate
Time 4h13m
Yield 20
Number Of Ingredients 2
Steps:
- Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
- Beat ganache with electric mixer until stiff peaks form.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 10.5 g, Cholesterol 20.1 mg, Fat 10.7 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 23.5 mg, Sugar 10.2 g
BLUEBERRY AND WHITE CHOCOLATE GANACHE ON A PROFITEROLE
Steps:
- Ganache: Cook the blueberries and sugar over medium heat until juice is syrup like consistency. Strain the blueberries through a fine mesh strainer (chinois). You don't want to have the skins of the berries in the ganache, just the juices. Reserve this liquid.
- Bring the heavy cream to a simmer in a small saucepan. Add the white chocolate and stir frequently or whisk until smooth. This can also be done over a double broiler to risk the chance of scalding the cream and chocolate. Add 2 to 3 tablespoons of the blueberry liquid. A pourable ganache should be held around 90 degrees F. The ganache can be held in refrigeration for 4 days or frozen for 3 months.
- Ice Cream: Puree blueberries in a food processor until the berries are somewhat chunky, similar to a salsa consistency. Whisk the sugar and eggs in a medium mixing bowl until they are thickened and pale yellow. Bring the creams to a simmer in a saucepan (170-degrees F). Slowly whisk the cream mixture into the egg and sugar mixture. Pour entire mixture back into saucepan and bring and cook over low heat, stirring constantly until the custard thickens. If the heat gets too high or boils, the eggs will scramble. Pour the custard through a strainer into a clean bowl. Place in a freezer until cool, then stir in blueberries and vanilla extract. Transfer to an ice cream machine and follow manufacturer's directions or return to freezer and stir occasionally until custard sets.
- Profiteroles: Bring water, milk, and butter to a boil, then add flour all at once, stirring vigorously with a large spoon until mixture groups together. Reduce heat while continuing to stir for one more minute to cook out any excess moisture. Beat the eggs in one at a time with a mixer at low speed or with a spoon. Make sure the paste is smooth before the next egg is added. When all eggs are incorporated, the dough should be smooth and shiny.
- Preheat oven to 400 degrees F.
- Place paste in a large pastry bag and pipe on to a large ungreased cookie sheet in 12 round mounds around 2 to 2 1/ 2-inch in diameter and 1-inch high. Place in 400-degrees for 15 minutes then reduce heat to 350-degrees for roughly 25 to 30 minutes. Profiteroles should be golden brown. Remove from oven and place profiteroles on a rack to cool.
- Cut profiteroles in half. Scoop blueberry ice cream into bottom half of profiteroles and place top half on ice cream. Drizzle with ganache. Top with a dollop of fresh whipped cream and a few fresh blueberries.
WHITE CHOCOLATE GANACHE
Make and share this White Chocolate Ganache recipe from Food.com.
Provided by Seejayo
Categories Dessert
Time 30m
Yield 2 cups, 5 serving(s)
Number Of Ingredients 2
Steps:
- Bring cream to a light simmer over medium heat.
- Meanwhile, measure the chocolate and put it in a medium, heat resistant mixing bowl.
- Once the cream reaches a light simmer, pour it over the chocolate. wait ten seconds. whisk to combine.
- Let the ganach cool for five to ten minutes before using, if the ganach is too warm it will melt frosting (if your putting it on a cake like i am.
Nutrition Facts : Calories 439.1, Fat 34, SaturatedFat 20.9, Cholesterol 72.3, Sodium 64, Carbohydrate 31.5, Sugar 30.2, Protein 4
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.
WHIPPED GANACHE
Use this recipe when making our Luscious Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
- Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until totally combined.
- Chill ganache; stir every 5 minutes until mixture is cool to the touch. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in color. Do not overwhip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.
WHITE CHOCOLATE WHIPPED CREAM
Make and share this White Chocolate Whipped Cream recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place white chocolate in a small microwave-safe cup.
- Microwave at medium (50%) for 1 minute.
- Stir until smooth.
- Cool slightly.
- In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.
- Stir a few tablespoons of the cream into the white chocolate to lighten it.
- Reduce to low speed and beat the white chocolate into the whipped cream.
- Continue to beat until soft peaks form.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 245, Fat 24.3, SaturatedFat 15.1, Cholesterol 82.5, Sodium 29, Carbohydrate 5.9, Sugar 4.3, Protein 1.6
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5/5 (7)Total Time 24 hrs 25 minsCategory Cake, DesssertCalories 102 per serving
- Add chopped white chocolate to a microwave safe bowl and heat in the microwave at 50% power for 3 minutes. Heat the whipping cream separately, in another microwave safe bowl (at regular power), for 2-3 minutes or until warm.
- Remove, combine the warm whipping cream with the melted chocolate and stir well. Then continue to cook in 20 second intervals (at regular power) until the chocolate is incorporated into the whipping cream, stirring each time. There shouldn't be ANY lumps in your white chocolate. * This could take another 2-3 minutes.
- Cool on counter, then pour into large mixing stand bowl (if you have one)- any large bowl will do. Then cover (I use glad press n' seal) and let stand in refrigerator for 24 hours.
- Once the white chocolate ganache is chilled (it will be soft and not solid like regular chocolate ganache), use the whisk attachment on your stand mixer and whip on low speed and gradually working up to high speed until the ganache is light and fluff and reaches stiff peaks.
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