GANACHE RECIPES

Name: Chocolate Ganache
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1/2 cup
Ingredients: 8 ounces good semisweet chocolate chips; 1/2 cup heavy cream; 1 teaspoon instant coffee granules

CHOCOLATE GANACHE RECIPE | INA GARTEN | FOOD NETWORK

Chocolate Ganache Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1/2 cup

Number Of Ingredients 3

Ingredients

8 ounces good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules

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.

GANACHE FROSTING RECIPE | ALTON BROWN - FOOD NETWORK

Ganache Frosting Recipe | Alton Brown - Food Network image

Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.

Provided by Alton Brown

Categories dessert

Total Time 2 hours 16 minutes

Prep Time 12 minutes

Cook Time 4 minutes

Yield approximately 3 1/2 cups

Number Of Ingredients 2

Ingredients

16 ounces bittersweet chocolate, chopped fine
16 ounces (2 cups) heavy cream

Steps:

Place the chopped chocolate into the bowl of a food processor.
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

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CHOCOLATE DRIP CAKE RECIPE - BBC GOOD FOOD

This malted drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache – a stunning multi-layered centrepiece for a big occasion
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Total Time 3 hours
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Calories 676 calories per serving

Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.

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GANACHE FROSTING RECIPE | ALTON BROWN - FOOD NETWORK

Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 16 minutes
Category dessert

Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

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THREE-LAYER CHOCOLATE GANACHE CAKE RECIPE: HOW TO …

This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri
From tasteofhome.com
Reviews 3.8
Total Time 60 minutes
Category Desserts
Calories 970 calories per serving

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat)., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

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Break the honeycomb into tall shards and stack them on top of the cake. Finish with whole and halved Maltesers, adding a few around the base, along with some honeycomb crumbs. The cake is best served within 2-3 hrs of assembling, but will still taste delicious for up to 3 days. Store leftovers in the fridge and allow to come back to room temperature before serving.

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From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 541 calories per serving

Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

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For the chocolate curls, break the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate melts and then pour over a cold marble or granite surface. Leave to cool until just set. Using a cheese slicer, gently slice from the top of the chocolate down to the bottom, to create chocolate curls. Sprinkle the curls over the top tier of the cake.

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Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 309 calories per serving

1. To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat.
2. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.
3. Line a dish (20cm x 30cm) with the sponge fingers (or Genoese sponge, if you’ve made it), carefully pour over the hot sweetened coffee and drizzle over the Vin Santo or sweet sherry.
4. Spread the chocolate ganache over the top in an even layer.
5. In a food processor, blitz the ricotta, mascarpone, vanilla bean paste and honey until super-smooth. Spoon this creamy mixture evenly on top of your chocolate layer.
6. Place in the fridge for at least 2 hours, to set. Serve with a good grating or shaving of chocolate and a fine grating of orange or clementine zest. Heaven.

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TIRAMISù | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES

1. To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat.
2. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.
3. Line a dish (20cm x 30cm) with the sponge fingers (or Genoese sponge, if you’ve made it), carefully pour over the hot sweetened coffee and drizzle over the Vin Santo or sweet sherry.
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6. Place in the fridge for at least 2 hours, to set. Serve with a good grating or shaving of chocolate and a fine grating of orange or clementine zest. Heaven.

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