Dark Chocolate Ganache Recipes

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CHOCOLATE GANACHE

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Provided by INGRIDEVOGEL

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 16

Number Of Ingredients 3



Chocolate Ganache image

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.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

DARK AS MY SOUL CHOCOLATE GANACHE CAKE

Dark, rich, moist and decadent chocolate cake.

Provided by JadeIntheKitchen

Categories     Desserts     Frostings and Icings     Chocolate

Time 7h55m

Yield 24

Number Of Ingredients 20



Dark As My Soul Chocolate Ganache Cake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.
  • Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.
  • Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.
  • Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.
  • Divide batter evenly among the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.
  • Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.
  • Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.
  • Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.
  • Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.
  • Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.
  • Pour 1 cup heavy cream into a small saucepan; heat until it just boils.
  • Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.

Nutrition Facts : Calories 720.2 calories, Carbohydrate 81 g, Cholesterol 101.2 mg, Fat 42.8 g, Fiber 5.3 g, Protein 7.5 g, SaturatedFat 23.1 g, Sodium 340.6 mg, Sugar 62.1 g

cooking spray
6 ounces bittersweet chocolate, chopped
1 ½ cups hot brewed coffee
2 ½ cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
1 ¼ teaspoons salt
¾ teaspoon baking powder
4 eggs
3 cups white sugar
¾ cup vegetable oil
2 teaspoons vanilla extract
1 ½ cups buttermilk
2 ½ cups heavy whipping cream
20 ounces bittersweet chocolate, chopped
3 ½ cups confectioners' sugar
1 cup butter, softened
½ cup cocoa powder
1 cup heavy whipping cream
1 cup chopped bittersweet chocolate

DARK CHOCOLATE GANACHE

Make and share this Dark Chocolate Ganache recipe from Food.com.

Provided by NcMysteryShopper

Categories     Sauces

Time 15m

Yield 5 cups

Number Of Ingredients 3



Dark Chocolate Ganache image

Steps:

  • Bring cream and butter to a simmer.
  • Pour over chocolate and stir/whisk until melted and smooth.

1 lb bittersweet chocolate, chopped
1 pint heavy cream
5 1/3 ounces unsalted butter

DARK-CHOCOLATE GANACHE

Use this rich ganache with our Dark-Chocolate Cake for a devilish indulgence. Be sure to have a glass of milk handy!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 4



Dark-Chocolate Ganache image

Steps:

  • In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped

DARK CHOCOLATE-CHERRY GANACHE BARS

Homemade ganache is just about the easiest chocolate recipe out there, a dead-simple mixture of melted chocolate and hot cream, whisked until smooth, then chilled until fudgy.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield 18 bars

Number Of Ingredients 11



Dark Chocolate-Cherry Ganache Bars image

Steps:

  • In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
  • Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
  • Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
  • Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 72 milligrams, Sugar 17 grams, TransFat 0 grams

150 grams all-purpose flour (about 1 1/2 cups)
90 grams confectioners' sugar (about 3/4 cup)
26 grams unsweetened cocoa powder (about 1/4 cup)
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
52 grams cherry jam (about 2 tablespoons)
340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
2/3 cup heavy cream
3 tablespoons kirsch, rum, brandy or other spirit
1/2 teaspoon fleur de sel, for sprinkling

DARK CHOCOLATE GANACHE TART

This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.

Provided by Loll

Categories     Desserts     Pies     Tarts

Time 3h25m

Yield 12

Number Of Ingredients 6



Dark Chocolate Ganache Tart image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
  • Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
  • While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
  • Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g

1 cup chopped pecans
½ cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons chilled butter, cubed
8 ounces Belgian bittersweet dark chocolate, chopped
1 cup heavy cream

DARK CHOCOLATE GANACHE

Provided by Zilly Rosen

Categories     Milk/Cream     Chocolate     Dessert     Halloween     Butter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough to cover 12 to 14 cupcakes

Number Of Ingredients 3



Dark Chocolate Ganache image

Steps:

  • 1 Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan.
  • 2 Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth.
  • 3 Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to three weeks.

2 3/4 cups mini semisweet chocolate chips
2 cups heavy cream
1 tsp unsalted butter

CHOCOLATE GANACHE

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

Time 10m

Yield Makes enough to ice one cake/about 500g

Number Of Ingredients 3



Chocolate ganache image

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, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

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

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