SUPER-EASY CHOCOLATE GANACHE OR GELATO
You have two choices here: Either refrigerate this as a Ganache and use it to make truffles or to frost cakes, or opt to add a couple more ingredients and turn it into a delicious creamy chocolate Italian ice cream (aka Gelato). Enjoy cocktails? try Recipe #377198 using the gelato from this recipe. :)
Provided by 2Bleu
Categories Frozen Desserts
Time 11m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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
NO-FAIL , WAY EASY CHOCOLATE GANACHE
After having some batches of ganache seize, turn grainy, or not quite melt the chocolate correctly, I wanted an easy way. This is shamefully easy. I use this for frosting when I'm in a hurry. It also can be shaped into balls that people who aren't purists might call truffles. About 5 minutes to make, about 30 or more to cool. (Unless you use the speedier, more labor intensive meth
Provided by Kate3024
Categories Candy
Time 35m
Yield 3 cups, 3-43 serving(s)
Number Of Ingredients 5
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.
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