RECIPE CHOCOLATE GANACHE RECIPES

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CHOCOLATE GANACHE RECIPE - BBC GOOD FOOD



Chocolate ganache recipe - BBC Good Food image

Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination

Provided by Esther Clark

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes enough to ice one cake/about 500g

Number Of Ingredients 3

200g dark chocolate, roughly chopped
300ml double cream
2 tbsp golden caster sugar

Steps:

  • 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.

Nutrition Facts : Calories 233 calories, FatContent 20 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.08 milligram of sodium

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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