Chocolate Ganache Frosting Recipes

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

Steps:

• Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
• Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.
• Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.
• Cut a corner from the plastic bag and pipe ganache.

Steps:

• Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.

Steps:

• Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.

Steps:

• Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
• Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
• Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

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.

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.

Steps:

• Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

Steps:

• Process chocolate in food processor until very fine. Put it in a small heavy saucepan.
• Heat cream to boiling point and pour 3/4 of it over the chocolate. Cover for 5 minutes to allow it to melt. Gently stir together, trying not to create air bubbles. Pass through fine strainer and add Cognac. Cool till just tepid.
• Check consistency: when tepid, the glaze should mound a bit before disappearing. If it is too thick, or seems curdled, add more of the warm cream little by little. If too thin, add some melted chocolate. When right, use at once or store and reheat.
• Pour over cooled cake allowing excess to flow down the sides. If you want a double coat, refrigerate the cake after the first later, for about 20 mins or until firm. Apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness.

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.

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.