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
GANACHE TRUFFLES
These were great fun to make :D These are very sweet without adding anything. Since these are for a holiday party, I wanted to add liquor. But my mom doesn't do any alcohol so we are not using anything but cream and chocolate when she and I make them. I divided the chocolate in half and used a half cup of liquor in each (Bailey's mint and Kahlua). Adjust for whatever sweet you are using. If you do not like dark chocolate, do a bar of milk and a bar of dark. I like a very dark, rich chocolate. Times include refrigeration
Provided by Abi Fae
Categories Candy
Time 7h30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Shave 1 bar of 72% Green & Black 's and 1 bar 100% unsweetened Ghiradelli. It should make about 2 cups total. Use a serrated knife. The smaller the bits the better. Really brand doesn't matter as long as it is GOOD chocolate. The better the chocolate, the better the texture of ganache.
- Normally, I use 2 full cups cream and no sweetener. If you add in moisture with liquor or honey or a flavored syrup, you have to reduce the cream accordingly. You want the total VOLUME of the liquid to chocolate to be about even. So if you get 2 cups of chocolate after shaving it down, you will need 2 cups of liquid. Heavy cream and flavored syrup both included.
- For Christmas, I divided the chocolate in half and adding a 1/2 cup of liquer to each. Because the mint Bailey's is a chocolate mint, I added some mint extract to increase the mint flavor a bit. With the kahlua, I added a couple tablespoons of espresso ground beans. If you are separating this into several flavors, divide the chocolate before cutting it, it's easier when you use 2 types of chocolate.
- Shave the chocolate into a glass measuring cup. This makes it really easy to add the cream straight into it and, if the chocolate cools too fast, you can place the measuring cup right into the pot of hot water (see next step) and finish mixing.
- Bring heavy cream to a low boil (or high simmer?), using a double boiler (I actually prefer a pot of water with a glass pyrex bowl nestled in it). Stir regularly. You want it just starting to boil.
- Pour the cream over the chocolate. If you are doing more than one flavor of chocolate, try to get the cream divided equally between the chocolates. I suggest leaving the dish of chocolate (or dishes) on the stove so they don't get cold. It blends best this way.
- Let sit for 1 minute and then slowly stir each until well blended. Then beat until it shines. Refrigerate until stiff enough to roll into balls (about 6 hours. I stir hourly). I found 2 teaspoons to be a good size for me.
- If you are going to dip these in chocolate, then once you form them, freeze for one hour. Otherwise, roll them in your topping as you form them into balls. Being warm from your hands helps them pick up the coating.
- If you are rolling in topping:.
- Grind your topping in a food processor or blender. I used my coffee grinder for the cacao nibs. Pour onto a plate and spread out evenly.
- As you roll the truffles into balls, roll them into the topping of choice immediately and set them on a waxed paper lined tray. Refrigerate until serving.
- If you are dipping in chocolate:.
- Using the double boiler, melt the chocolates. DO NOT OVERSTIR. Just let them melt and stir just enough to combine the chocolates. Overstirring leads to stiff chocolate that cannot be used for dipping.
- Line a baking sheet with waxed paper. One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper. I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess. I've read suggestions about stabbing with a fork, but that just didn't work for me.
- These will soften quickly. If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit. I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened. I also put an ice bag on the tray with the truffles to help keep them cool while they were out.
- Once all the truffles are coated, let them get hard enough to move. Then you can nestle them all together on the same tray and drizzle them with white chocolate. Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.
Nutrition Facts : Calories 119.8, Fat 11.5, SaturatedFat 6.9, Cholesterol 10.2, Sodium 16.4, Carbohydrate 7.3, Fiber 2.6, Sugar 2.3, Protein 2.3
GANACHE
This ganache recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, Chocolate Cupcakes with Whipped Ganache, and Peanut Butter Truffles. For step-by-step photos, see our handy 101.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
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.
More about "ganache truffles recipes"
DARK CHOCOLATE GANACHE TRUFFLES (3 INGREDIENTS)
From sweetestmenu.com
5/5 (5)Total Time 3 hrs 50 minsCategory TrufflesCalories 110 per serving
- In a small saucepan, add cream and place on a medium heat. Warm until cream is simmering (and hot to the touch) but just before it starts to boil.
- Immediately pour the warm cream over the chocolate, cover and leave to sit for 3-5 minutes. Then, whisk chocolate cream until smooth.
- Transfer chocolate ganache to a small bowl, cover with plastic wrap and place in the fridge for at least 2 hours to set.
DARK CHOCOLATE GANACHE TRUFFLE RECIPE - MASHED.COM
From mashed.com
5/5 (31)Calories 116 per servingCategory Dessert, Treat
CHOCOLATE GANACHE TRUFFLES RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine French, Eastern EuropeanTotal Time 4 hrs 43 minsCategory Dessert, CandyCalories 69 per serving
WATER GANACHE TRUFFLES – SWEET THOUGHT
From sweetthought.ca
EASY CHOCOLATE TRUFFLES | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE CHOCOLATE GANACHE TRUFFLES RECIPE
From thebearfootbaker.com
CHOCOLATE GANACHE TRUFFLE RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
EASY CHOCOLATE GANACHE TRUFFLES RECIPE - YOUTUBE
From youtube.com
CHOCOLATE GANACHE TRUFFLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
IS CHOCOLATE TRUFFLE AND GANACHE SAME? - TEST FOOD KITCHEN
From testfoodkitchen.com
GANACHE AND TRUFFLE RECIPES | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
CHOCOLATE TRUFFLES RECIPE | HOMEMADE TRUFFLES CHOCOLATE GANACHE
From jordanwinery.com
MAPLE CHOCOLATE TRUFFLES RECIPE - RABBIT HILL INN
From rabbithillinn.com
HAZELNUT CHOCOLATE GANACHE TRUFFLES - BAKING WITH BUTTER
From bakingwithbutter.com
GANACHE TRUFFLES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KETO GANACHE TRUFFLES - KETONIA
From ketoniafoods.com
HOW TO MAKE CHOCOLATE GANACHE - ALLRECIPES
From allrecipes.com
HOW TO MAKE BASIC CANDY GANACHE & TRUFFLES | WILTON
From blog.wilton.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love