Duncan Hines Creamy Chocolate Ganache Recipes

HOW TO MAKE CHOCOLATE GANACHE

How to Make Chocolate Ganache image

You only need 2 ingredients and a few minutes to make pure chocolate ganache. For ganache success, I encourage you to read the troubleshooting tips above and recipe notes below before beginning.

Provided by Sally

Categories Dessert

Time 10m

Number Of Ingredients 2

Ingredients

two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped (see note about using white chocolate)*
1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream

Steps:

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it's not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water. Don't let the bottom of the bowl touch the simmering water.

THESE DUNCAN HINES HACK RESULTS IN THE MOST IRRESISTIBLE CHOCOLATE CAKE

These Duncan Hines Hack Results in the Most Irresistible Chocolate Cake image

Number Of Ingredients 10

Ingredients

1 box Duncan Hines Devil's Food Cake Mix
1 box instant chocolate pudding
½ cup brewed coffee (1 teaspoon instant coffee in ½ cup hot water)
4 eggs
1 cup Tofutti sour cream or mayonnaise
½ cup oil
½ cup dark rum or any liqueur of your choice
2 cups chocolate chips
1 (8 ounce) container Rich's Whip
1 cup chocolate chips

Steps:

Preheat oven to 350°F.
Mix all ingredients together except for chocolate chips. After thoroughly mixed, stir in chocolate chips.
Pour into greased bundt pan. Bake for 55-60 minutes.
Meanwhile, prepare the ganache. Warm the whipped topping in a saucepan or microwave. Place chocolate chips in a bowl. Pour hot whipped topping over chocolate chips and wait a minute to allow the chocolate chips to melt. Mix until smooth. Pour over cooled cake.

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