Best Ganache Filled Chocolate Cookies From Scratch 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 FILLED COOKIES

Steps:

• Pre-heat over to 375°F.
• Mix nesquick, sugar, and oil in a large bowl until well combined.
• Add the egg and mix in thoroughly.
• Add in the dry ingredients, one at a time, making sure to work out all lumps.
• You want to form a smooth ball of the dough, not sticky, but not too dry.
• Take the cooled ganache and form 24- 1ts balls.
• With your hands, form a (roughly) palm sized "pancake" of dough, place a ganeche ball in the center, and wrap it in the dough, and roll it into a ball.
• Place the filled dough balls widely apart on a cookie sheet covered with parchment paper. I fit 12 cookies per sheet.
• Bake at 375F for 10 minutes. The tops should be slightly cracked, the center WILL be gooey if tested, as the ganache filling is melted :).
• Remove from hot cookie sheet by sliding the parchment paper onto a cool, flat surface.
• Sprinkle the tops of the cookies with powdered sugar, and allow to cool. Make sure the filling is cool enough to eat before serving, then ENJOY!

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.

GANACHE

Steps:

• Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
• Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
• Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
• Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
• To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.