WHITE CHOCOLATE GANACHE
Make and share this White Chocolate Ganache recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Place finely chopped chocolate in small heatproof bowl.
- Set over warm water on low heat (water should not touch bottom of bowl).
- Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
- In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
- Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
- Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
- Gradually stir in remaining cream.
EASY WHITE CHOCOLATE GANACHE
I whipped this up one day to put over a chocolate cake I made in a Bundt® cake pan. If you like white chocolate, you'll like this ganache.
Provided by chelle
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 8
Number Of Ingredients 2
Steps:
- Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 13.1 g, Cholesterol 25.1 mg, Fat 13.4 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 29.4 mg, Sugar 12.7 g
CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES
This glaze adds the final touch to our Chocolate Glazed Madeleines, which make a great Easter treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Combine chopped chocolate and heavy cream in a double boiler and let chocolate melt over medium-low heat, stirring occasionally. When mixture is satiny smooth, remove from heat and let cool slightly.
- Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
- When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
- Transfer madeleines to a clean rack to dry.
WHITE CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES
Add contrast to our chocolate glazed madeleines by glazing them with this white chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Place chopped white chocolate in a warm, dry stainless-steel bowl. Put the bowl in a warm spot, such as a gas oven with just the pilot light on or an electric oven set at 99 degrees. Stir occasionally with a wooden spoon (see note).
- Mix together the melted chocolate and heavy cream until smooth.
- Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
- When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
- Transfer cakes to a clean rack to dry.
CHOCOLATE GANACHE GLAZE
Steps:
- Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;
CHOCOLATE GLAZED MADELEINES
Baking cakes in molds and then glazing them with chocolate makes a great Easter treat. We used egg, rabbit, lamb, and chicken molds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 4 small or 2 large cakes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Coat the molds first with vegetable-oil spray, then lightly rub with room-temperature butter. Do not leave any lumps of butter in the indentations of the mold.
- Set molds on a baking tray. To keep them level, prop them up with loosely crumpled aluminum foil.
- Melt the butter and allow it to cool while proceeding with the recipe.
- Using the whisk attachment on an electric mixer, beat together the eggs and sugar until tripled in bulk, 10 to 12 minutes.
- Add the salt, vanilla, and lemon zest, mixing thoroughly. Add the flour in 3 batches, very quickly shifting speed from low to high after each addition. Add the melted butter in the same manner.
- Using the whisk, scrape sides and bottom of the bowl, carefully blending batter so the butter doesn't settle to the bottom.
- Fill the prepared molds three-quarters full. Bake until golden, about 10 minutes, depending on size of mold. Invert cakes onto wire racks as soon as they are removed from oven. When thoroughly cooled, glaze with Chocolate or White Chocolate Ganache.
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WHITE CHOCOLATE GANACHE (FOR GLAZE AND FROSTING / ICING)
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4/5 (1)Servings 1Cuisine FrenchCategory Dessert
- Put white chocolate and cream in a bowl. Heat in a double boiler (or microwave oven) until chocolate is melted. Stir from time to time.
- WHITE CHOCOLATE GLAZE: Pour warm ganache over your cake or other dessert that you intend to glaze.
- WHITE CHOCOLATE ICING / FROSTING: Let ganache cool to room temperature. Whip with a mixer until pale. Use White Chocolate Ganache to frost your cake or cupcakes.
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