Melted Chocolate Ganache Recipes

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.

CHOCOLATE GANACHE

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.

CHOCOLATE GANACHE

Steps:

• Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and chance of burning. Place in medium bowl and set aside.
• Heat cream either on the stovetop or in the microwave until just about to boil.
• Pour cream over chocolate, cover bowl with a plate and set aside for a minute.
• Mix chocolate until dissolved and glossy. If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10 seconds and mix again.

MALTED CHOCOLATE GANACHE

Steps:

• In a small saucepan whisk together heavy cream and malted milk powder; bring to a boil over medium-high heat.
• Place both chocolates in a medium heatproof bowl. Pour boiling cream over chocolate and let stand until melted, about 1 minute. Using an immersion blender, blend until smooth. Let stand at least 6 hours and up to overnight before using.

EASY CHOCOLATE GANACHE WITHOUT CREAM

Steps:

• Add MILK to a microwave-safe container.
• Microwave on HIGH in 30-second intervals until steaming, but not boiling over.
• Pour CHOCOLATE CHIPS into the heated liquid and allow to rest at room temperature about 5 minutes.
• Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
• Bring MILK (or cream) almost to a boil in a saucepan over medium-high heat.
• Pour this over CHOCOLATE CHIPS and allow to rest about 5 minutes.
• Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
• Serve warm like a chocolate sauce, or cool to room temperature and use for other desserts.
• Allow to cool completely and refrigerate in an airtight container up to 14 days.

HOW TO MAKE CHOCOLATE GANACHE

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.

MELTED CHOCOLATE GANACHE

Steps:

• Place the butter and chocolate in the top of a double boiler or in a stainless-steel bowl placed over a saucepan one-quarter full of water. Over medium-high heat, stir the mixture frequently with a rubber spatula until the chocolate is almost melted. Remove from the bottom pan and stir until the chocolate has finished melting.
• Cool for 15 minutes or more, until thickened, before using.