No Fail Way Easy Chocolate Ganache Recipes

SUPER-EASY CHOCOLATE GANACHE OR GELATO

Steps:

• Place heavy cream, butter, and sugar in a small saucepan over medium heat. Cook, whisking constantly, until just simmering and sugar is dissolved.
• Remove from heat and add chocolate and vanilla extract. Stir well until smooth and chocolate is melted through.
• FOR GANACHE: Let cool, stirring occasionally. When cooled completely, refrigerate until needed. You can make truffles by scooping out little melon-sized balls of ganache and roll in coconut, cocoa powder, or chopped nuts. To make cake icing, beat mixture until thick and creamy, to your desired spreading consistency.
• FOR GELATO: Let cool, stirring occasionally. When cooled to room temperature, add eggs and milk, whisking to incorporate. Return to a medium heat and cook, while continuing to stir or gently whisk, until warmed up again.
• Remove from heat and let cool, stirring occasionaly. When cooled to room temperature, place in a freezer container and freeze for at least 2 hrs before serving.

NO-FAIL , WAY EASY CHOCOLATE GANACHE

Steps:

• Dump the chips and butter into a food processor.
• Bring the cream and sugar to a boil.
• Don't burn it!
• Dump cream mixture into chips, turn processor on.
• Once it's mixed, cover and stick in fridge until the mix is the right texture for frosting.
• If you're in a hurry, put some ice cubes in a big bowl, and the chocolate mix in a smaller bowl.
• Place the bowl with chocolate into the larger bowl on top of the icecubes (No! Don't put the cubes into the chocolate mix!) Stir and the mixture will thicken as it cools.
• Perfect and yummy.
• Don't work it too much or it loses its shine-- though it's always delicious.
• I imagine a blender will work-- you might have to add more cream to supply more liquid.
• I haven't tried.
• Add vanilla or, for a more grown-up taste, substitute a tablespoon of Kalua or Grand Marnier.
• For truffles, let the mix cool longer, form into balls and sprinkle with confectioner's sugar.

CHOCOLATE GANACHE

Steps:

• place a small pot on medium heat and add heavy cream. Bring to a low boil.
• Pour over chocolate chips and mix until thoroughly melted.
• Add in butter and vanilla extract.

CHOCOLATE GANACHE

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.

NEARLY FOOLPROOF GANACHE

Steps:

• In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
• (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. stir. continue cooking in 30 second blasts, stirring in-between).
• Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
• It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
• If too thick to pour, whisk in hot water a tablespoon at a time.
• Taste for salt and adjust the seasoning.
• NOTE: This mixture can be used in many ways. Serve it warm to hot as a sauce over ice cream. Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. Refrigerate leftovers in a jar; it will keep indefinitely.

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.