GANACHE INGREDIENTS RECIPES
EASY CHOCOLATE GANACHE {2 INGREDIENTS} - CAKEWHIZ
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
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 RECIPE | INA GARTEN | FOOD NETWORK
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
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.
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CHOCOLATE GANACHE RECIPE - BBC GOOD FOOD
Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination
From bbcgoodfood.com
Total Time 10 minutes
Calories 233 calories per serving
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Total Time 10 minutes
Calories 233 calories per serving
- Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
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GANACHE DRIP RECIPE - MY CAKE SCHOOL
This decadent and dramatic ganache drip recipe is SO easy to make! We love to add it to our cakes for an added wow factor (plus, it's delicious)!
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- I load my ganache into a disposable piping bag and snip the end away (start with a small hole, you can always make it larger).
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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.
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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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CHOCOLATE GANACHE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 10 minutes
Category dessert
Reviews 4.7
Total Time 10 minutes
Category dessert
- 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.
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CHOCOLATE GANACHE RECIPE - BBC GOOD FOOD
Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination
From bbcgoodfood.com
Total Time 10 minutes
Calories 233 calories per serving
From bbcgoodfood.com
Total Time 10 minutes
Calories 233 calories per serving
- Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
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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.
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Reviews 4.7
Total Time 2 hours 16 minutes
Category dessert
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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
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Total Time 60 minutes
Category Desserts
Calories 970 calories per serving
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Total Time 60 minutes
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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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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
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Total Time 60 minutes
Category Desserts
Calories 970 calories per serving
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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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- Do Ahead: Tart can be made 1 day ahead. Cover and keep chilled.
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Calories 541 calories per serving
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I first heard someone say “chocolate ganache” when I was a little girl, dining out with my family.
From thepioneerwoman.com
Total Time 10 minutes
Category dessert, main dish
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Total Time 10 minutes
Category dessert, main dish
- Place the chocolate in a medium bowl, and set aside.Heat heavy cream in a saucepan over medium high heat, and bring to a scalding temperature, which is 180ºF. If you don’t have a thermometer, this is when the edges of the cream start to bubble, but it hasn’t reached a full boil yet. Remove the cream from the heat and immediately pour onto the chocolate. Let sit for 2 minutes.Stir the chocolate and cream together with a spoon until the two combine into a thick, luxurious chocolate ganache. It’s now ready to be used for glazing cakes or dipping cookies.
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Ganache is a mixture of chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache …
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