CHOCOLATE GANACHE TARTS RECIPES

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EASY CHOCOLATE GANACHE {2 INGREDIENTS} - CAKEWHIZ



Easy Chocolate Ganache {2 Ingredients} - CakeWhiz image

Quick and easy chocolate ganache recipe, homemade with 2 simple ingredients: chocolate and heavy cream. Rich, creamy, fudgy. Enjoy it as filling, frosting, drip, glaze or truffles.

Provided by Abeer

Categories     Dessert

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 2

1 cup Chocolate chips (Semisweet)
1 cup Heavy cream

Steps:

  • Add chocolate chips and heavy cream in a nonstick saucepan over low heat. 
  • Whisk frequently until chocolate is completely melted and mixture becomes smooth and creamy. 
  • Remove from heat and let it cool down until it thickens to your desired consistency. Enjoy!

Nutrition Facts : Calories 1383 kcal, CarbohydrateContent 105 g, ProteinContent 17 g, FatContent 100 g, SaturatedFatContent 80 g, CholesterolContent 165 mg, SodiumContent 238 mg, FiberContent 7 g, SugarContent 62 g, ServingSize 1 serving

CHOCOLATE GANACHE TART RECIPE - BON APPéTIT



Chocolate Ganache Tart Recipe - Bon Appétit image

This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making skills and also happens to be gluten-free. (You can also swap in any nut you want, it’s versatile.) This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

Provided by Janice Tiefenbach

Yield 8 servings

Number Of Ingredients 9

4 Tbsp. unsalted butter, melted, plus more room temperature for pan
2½ cups mixed raw nuts (such as walnuts, blanched hazelnuts, pistachios, and/or almonds)
6 Tbsp. sugar
¾ tsp. kosher salt
12 oz. bittersweet chocolate, chopped
2 cups heavy cream
6 Tbsp. unsalted butter, room temperature, cut into 1" pieces
Flaky sea salt
A 12"-diameter tart pan with removable bottom

Steps:

  • Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan. Pulse nuts in a food processor until finely chopped. Add sugar and salt and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy. Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides). Bake crust until golden brown, 20–25 minutes. Let cool.
  • Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy. Scrape ganache into crust and smooth out any bubbles. Chill, uncovered, until set, at least 1 hour.
  • Remove tart from pan; sprinkle sea salt over. Slice into wedges with a hot knife.
  • Do Ahead: Tart can be made 1 day ahead. Cover and keep chilled.

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