SUPER SIMPLE PERFECT CHOCOLATE GANACHE
A two-ingredient, microwave chocolate ganache that will taste and feel like luxury truffles. The ganache can also be rolled into balls and coated in cocoa powder, if desired.
Provided by Mishikall
Categories Desserts Frostings and Icings Chocolate
Time 36m
Yield 24
Number Of Ingredients 2
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.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 4.6 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 3 g, Sodium 3.6 mg, Sugar 3.8 g
SANDWICH COOKIES WITH CHOCOLATE GANACHE FILLING
Provided by Jennifer Iserloh
Categories Cookies Chocolate Egg Dessert Bake Christmas Kid-Friendly Healthy Christmas Eve Party Butter Self Small Plates
Yield Makes 36 sandwich cookies
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a round 1-inch cookie cutter, rerolling scraps to get 72 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm, 3 to 5 minutes. Cool on wire racks. Simmer chocolate chips and half-and-half in a small saucepan over low heat, stirring once or twice, until chocolate melts and is smooth, 1 to 2 minutes; remove from heat. Let cool 1 minute. Spread 1/2 teaspoon chocolate ganache on a cookie; press a second cookie on top to form a sandwich. Repeat with remaining cookies and ganache.
GANACHE FILLED CHOCOLATE COOKIES - FROM SCRATCH
These cookies are heaven! The gooey center will make you melt, and if you can bring yourself to share them, you'll become the talk of the town. This recipe is an original creation, and now officially my favorite cookie ever. The ganache will have to refrigerate overnight, and it's best to let the cookie dough chill overnight as well. The ganache recipe will make 1 cup of filling, but you can make larger batches if desired, it keeps nearly forever in the fridge, and will save a lot of time for future batches of cookies. I have edited the recipe to include 1ts of baking soda in the dough to help with the rise, per the review's suggestion. Yield varies on size of cookie. This recipe isn't fast, but it's worth it!
Provided by VelcrowMistress
Categories Dessert
Time P1DT10m
Yield 36 cookies
Number Of Ingredients 18
Steps:
- Ganache:.
- Bring the cream and sugar to a light boil, being careful not to burn it.
- Add butter, vanilla, and chocolate chips.
- Stir constantly until all chocolate is melted and mixture is completely smooth. Be careful not to burn it.
- Place in a covered container (I reuse 8-16 oz jars) and refrigerate overnight.
- Cookie Dough:.
- In large mixer bowl; cream together butter and sugar until light and fluffy.
- Add eggs and vanilla; beat well.
- In a separate bowl, combine 2 cups flour, cocoa, baking powder & soda, and salt; gradually blend into creamed butter mixture. Continue adding flour, 1 tbs at a time, until the dough becomes a smooth, well combined ball. Allow dough to chill at least 3 hours, but overnight is preferred.
- Once dough and ganache have chilled overnight, start by prepping the ganache balls.
- Create 1/2 inch balls of chocolate. If desired, roll balls of chocolate in powdered sugar, finely ground coffee, or a 50/50 mixture of the two.
- Now, create a 1 inch ball of cookie dough, then flatten it out to a 1/4 thick, palm sized pancake. Place a ganache ball in the center of the cookie dough, and wrap it up so the ganache is surrounded in dough.
- Place dough balls 2 inches apart on a parchment lined baking sheet, and bake at 375 for 10 minutes. Allow to cool at least 10 minutes, and be careful of hot ganache when eating warm from the oven.
CHOCOLATE GANACHE FILLED COOKIES
Chocolate cookies with ganache filling. They're awesome warm! I'm not sure what they're like cooled, they've never lasted that long. Chocolate Milk Mix - 2/3 Cup Sugar, 1/3 Cup Cocoa Powder, Pinch of salt
Provided by VelcrowMistress
Categories Dessert
Time 20m
Yield 24 Cookies
Number Of Ingredients 9
Steps:
- Pre-heat over to 375°F.
- Mix nesquick, sugar, and oil in a large bowl until well combined.
- Add the egg and mix in thoroughly.
- Add in the dry ingredients, one at a time, making sure to work out all lumps.
- You want to form a smooth ball of the dough, not sticky, but not too dry.
- Take the cooled ganache and form 24- 1ts balls.
- With your hands, form a (roughly) palm sized "pancake" of dough, place a ganeche ball in the center, and wrap it in the dough, and roll it into a ball.
- Place the filled dough balls widely apart on a cookie sheet covered with parchment paper. I fit 12 cookies per sheet.
- Bake at 375F for 10 minutes. The tops should be slightly cracked, the center WILL be gooey if tested, as the ganache filling is melted :).
- Remove from hot cookie sheet by sliding the parchment paper onto a cool, flat surface.
- Sprinkle the tops of the cookies with powdered sugar, and allow to cool. Make sure the filling is cool enough to eat before serving, then ENJOY!
Nutrition Facts : Calories 120.7, Fat 5.3, SaturatedFat 0.9, Cholesterol 7.8, Sodium 81.3, Carbohydrate 17.3, Fiber 1.1, Sugar 8.3, Protein 1.4
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.
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