WHIPPED GANACHE
Use this recipe when making our Luscious Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
- Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until totally combined.
- Chill ganache; stir every 5 minutes until mixture is cool to the touch. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in color. Do not overwhip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.
ESPRESSO-INFUSED WHIPPED CHOCOLATE GANACHE
Provided by Dan Langan
Categories dessert
Time 25m
Yield 6 1/2 cups (enough to fill and frost an 8-inch cake)
Number Of Ingredients 5
Steps:
- Place your chopped chocolate into the bowl of your stand mixer.
- Place the espresso beans in a sealable gallon-size bag (or between two pieces of parchment) and crush them with a rolling pin. Combine the heavy cream and espresso beans in a small pot and heat over medium-low heat until simmering. Remove from the heat, cover the pot and allow the cream to infuse for 10 minutes. Strain the cream through a cheesecloth-lined sieve into a clean pot. Return the cream to medium-low heat and bring back to a simmer.
- Pour the warm cream into the bowl of chocolate. Add the coffee liqueur if using and the salt. Gently stir the mixture with a spatula until smooth. Allow your ganache to cool until the outer edge of the ganache is a spreadable consistency; the center of the ganache may still be a bit loose.
- Fit your stand mixer with the whip attachment and whip the ganache on medium-high speed until the ganache lightens in color, 2 to 3 minutes. Don't over whip or you run the risk of breaking your ganache. Use immediately as a filling or frosting.
- Once the whipped ganache sets up it can be rewarmed in the microwave in 20 second bursts. Rewarmed ganache can be re-whipped or poured.
WHIPPED WHITE CHOCOLATE GANACHE
Quick, easy frosting recipe. Very rich and easy to pipe onto a cake of your choice. For regular ganache, skip the cooling and whipping. Pipe onto cakes.
Provided by Kayla
Categories Desserts Frostings and Icings Chocolate
Time 4h13m
Yield 20
Number Of Ingredients 2
Steps:
- Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
- Beat ganache with electric mixer until stiff peaks form.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 10.5 g, Cholesterol 20.1 mg, Fat 10.7 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 23.5 mg, Sugar 10.2 g
WHIPPED CHOCOLATE GANACHE
Pretty, tasting filling or frosting for any cake. Whipping the ganache makes it lighter in color with tiny dark flecks of chocolate mixed throughout. Use your favorite kind of chocolate, from milk to bittersweet.
Provided by Dragonfly AZ
Categories Dessert
Time 45m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Place chocolate in large metal mixing bowl.
- Heat cream to boiling, either on the stove, or in the microwave.
- Pour hot cream over chocolate and stir until chocolate is melted.
- Add powdered sugar, sm amt at a time to taste.
- Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
- Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
- Use as desired on cake or cupcakes.
Nutrition Facts : Calories 584, Fat 61.6, SaturatedFat 38.2, Cholesterol 81.5, Sodium 40.8, Carbohydrate 24.2, Fiber 12.6, Sugar 0.8, Protein 11
WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)
This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. Recipe makes enough to fill and frost a 3-layer cake. Recipe by Alice Medrich, the dark chocolate goddess.
Provided by WaterMelon
Categories Dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 3
Steps:
- Place chopped chocolate in a medium-sized bowl.
- Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
- Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
- Let stand for 15mins to be sure all chocolate is melted.
- Stir ganache gently until perfectly smooth, let cool.
- Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
- When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
- Spread whipped ganache immediately, as it will firm as it sits.
- NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
- If you're just using this as a filling, halve the recipe.
- If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
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- Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave). Be careful it doesn't boil over!
- Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.)
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- Microwave chopped baking bars and whipping cream in a medium-size microwavable bowl on HIGH until melted and smooth, 90 seconds to 2 minutes, stopping to stir every 30 seconds. Whisk in vanilla extract until smooth.
- Cover and chill until ganache is thickened, at least 4 hours or up to 3 days. (If ganache chills 6 hours or longer, let it sit at room temperature for 30 minutes before whipping.) When you are ready to use the ganache, beat the chocolate mixture with an electric mixer on medium speed until soft peaks form and ganache lightens in color, 20 to 30 seconds (do not overbeat). Use immediately.
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- Place the chocolate in a large bowl or in the bowl of your stand mixer. Heat the cream in a saucepan (or in the microwave) until it begins to steam.
- Pour the cream over the chocolate and let sit for 2 to 3 minutes. Gently stir until the chocolate is completely melted. Set aside to cool to room temperature (75°F or below).
- Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed, slowly adding the butter in several additions.
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