Ganache Frosting Recipes

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CHOCOLATE GANACHE



Chocolate Ganache image

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

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

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

WHIPPED GANACHE FROSTING



Whipped Ganache Frosting image

Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups, enough for a 7-inch layer cake

Number Of Ingredients 2

8 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

Steps:

  • Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth.

CHOCOLATE GANACHE ICING



Chocolate Ganache Icing image

This frosting recipe quickly makes a rich, creamy, and dark chocolate icing with just bittersweet chocolate, brandy, butter, and heavy cream.

Provided by Sandra Bennett

Categories     Desserts     Frostings and Icings     Chocolate

Time 25m

Yield 10

Number Of Ingredients 4

7 (1 ounce) squares bittersweet chocolate
½ cup heavy cream
3 tablespoons butter
3 tablespoons brandy

Steps:

  • Melt chocolate, cream, butter or margarine, and brandy together until smooth. Allow to cool a little before spreading liberally over cake.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 11.5 g, Cholesterol 26.3 mg, Fat 14.5 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 9 g, Sodium 30.1 mg, Sugar 8.9 g

CHOCOLATE GANACHE



Chocolate ganache image

Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination

Provided by Esther Clark

Time 10m

Yield Makes enough to ice one cake/about 500g

Number Of Ingredients 3

200g dark chocolate, roughly chopped
300ml double cream
2 tbsp golden caster sugar

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.

Nutrition Facts : Calories 233 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium

CHOCOLATE GANACHE



Chocolate Ganache image

This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/4 cups.

Number Of Ingredients 2

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

SUPER SIMPLE PERFECT CHOCOLATE GANACHE



Super Simple Perfect Chocolate Ganache image

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

¾ cup heavy whipping cream
1 cup semisweet chocolate chips

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

CHOCOLATE GANACHE FROSTING



Chocolate Ganache Frosting image

From the Syllabub blog at blogspot.com. Use to frost recipe #292701. Yum! Makes enough to frost a two-layer (or four-split-layer) 9" round cake.

Provided by DrGaellon

Categories     Dessert

Time 18m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 3

9 ounces bittersweet chocolate (about 250gm)
1 cup heavy cream or 1 cup double cream
1 tablespoon brandy or 1 tablespoon liqueur

Steps:

  • Process chocolate in food processor until very fine. Put it in a small heavy saucepan.
  • Heat cream to boiling point and pour 3/4 of it over the chocolate. Cover for 5 minutes to allow it to melt. Gently stir together, trying not to create air bubbles. Pass through fine strainer and add Cognac. Cool till just tepid.
  • Check consistency: when tepid, the glaze should mound a bit before disappearing. If it is too thick, or seems curdled, add more of the warm cream little by little. If too thin, add some melted chocolate. When right, use at once or store and reheat.
  • Pour over cooled cake allowing excess to flow down the sides. If you want a double coat, refrigerate the cake after the first later, for about 20 mins or until firm. Apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness.

Nutrition Facts : Calories 68.4, Fat 7.3, SaturatedFat 4.6, Cholesterol 27.2, Sodium 7.5, Carbohydrate 0.6, Protein 0.4

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