Bittersweet Ganache Recipes

CHOCOLATE GANACHE

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.

GANACHE

Steps:

• Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
• Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
• Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
• Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
• To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.

BITTERSWEET CHOCOLATE GANACHE - 2 WAYS

Steps:

• To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. Melt the chocolate until it's just melted and stir it until it's smooth.
• For whipped ganache, allow the ganache to cool completely and then put it in the bowl of an electric mixer fitted with a whisk attachment and mix on high speed until it is a very light.

BITTERSWEET GANACHE

Steps:

• Combine chocolate, cocoa powder, espresso powder (if using), vanilla, and salt in a medium heatproof bowl. Bring cream to a simmer in a small saucepan over low heat; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes. Whisk until smooth; let cool.
• Using an electric mixer, beat ganache until light and fluffy (it should be the consistency of whipped cream).
• Ganache can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

GANACHE

Steps:

• 1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
• 2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
• Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
• Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
• Yield: 3 1/2 cups (800 g)

SWEET BITTERSWEET GANACHE

Steps:

• Put the dark and milk chocolates in a medium stainless steel bowl over a saucepan of simmering water and heat just until the chocolate melts, then transfer the warm chocolate to the bowl of a food processor. Meanwhile, heat the cream in a small saucepan over low heat just until it starts to simmer. Pour the warm cream into the warm chocolate and wait about 1 minute. Add the corn syrup, honey, and vanilla. Run the food processor. You'll notice that the mixture will look speckled and separated, then will come together as a uniform ganache. Adjust the flavors to taste.

WHIPPED BITTERSWEET GANACHE FROSTING

Steps:

• Bring cream to a simmer in a saucepan. Pour over chocolate in a medium bowl, and let stand for 5 minutes. Stir until smooth. Let cool completely. Whisk until fluffy. Use immediately.