GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
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.
CHOCOLATE GANACHE ICING
This ganache thickens as it sits; you want it pourable but thick enough to coat the cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
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.
CHOCOLATE GANACHE
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.
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
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
CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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
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
CHOCOLATE GANACHE FROSTING
Ganache-a smooth mixture of chocolate and cream-is one of the richest, most luscious of all chocolate frostings. This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
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).
CHOCOLATE GANACHE ICING
This frosting recipe quickly makes a rich, creamy, and dark chocolate icing with just bittersweet chocolate, brandy, butter, and heavy cream.
Provided by Sandra Bennett
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 10
Number Of Ingredients 4
Steps:
- Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 11.5 g, Cholesterol 26.3 mg, Fat 14.5 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 9 g, Sodium 30.1 mg, Sugar 8.9 g
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