Rosemary White Chocolate Ganache Recipes

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ROSEMARY WHITE CHOCOLATE GANACHE



Rosemary White Chocolate Ganache image

Number Of Ingredients 5

3/4 cup heavy whipping cream
1/2 cup packed fresh rosemary
8 ounces white chocolate, broken into small pieces
2 tablespoons unsalted butter
pinch of salt

Steps:

  • In a medium saucepan over medium heat, bring the cream and rosemary to a boil. Remove from the heat, cover, and let infuse for 10 to 15 minutes. Meanwhile, place the chocolate in a medium bowl. Bring the cream to a second boil. Strain out the rosemary, then pour the hot cream over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth. It will be like a thin sauce. Stir in the butter and salt. If making the ganache ahead, cover with plastic wrap and chill.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

CHOCOLATE ROSEMARY GANACHE



Chocolate Rosemary Ganache image

Leave out the rosemary if you prefer only a rich, dark-chocolate flavor. Use this recipe to frost our Rich Chocolate Heart Cake.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 1 1/2 cups, enough for 4 three-tiered heart cakes

Number Of Ingredients 3

9 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons fresh rosemary, needles

Steps:

  • Place chocolate in a medium heat-proof bowl. Warm cream with rosemary in small saucepan over low heat. Bring just to a boil. Strain cream over chocolate. Cover bowl tightly with foil; let sit about 5 minutes. Stir to melt all chocolate. To warm ganache, place bowl over a small pan of warm water to keep chocolate thin enough to spoon. (Do not keep chocolate over boiling hot water, or it may break and look as if it has separated.) The ganache may be made 1 day ahead and rewarmed in the microwave.

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