WHIPPED CHOCOLATE GANACHE
Steps:
- Chop the chocolate and place it in a medium bowl.
- Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave). Be careful it doesn't boil over!
- Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.
- Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.)
- When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).
Nutrition Facts : Calories 116 kcal, Carbohydrate 8 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 5 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
WHIPPED CHOCOLATE GANACHE FILLING (OR FROSTING)
This recipe makes a delicious and creamy ganache filling, that's light as air, not too-intense and will definitely bring you to chocolate heaven! It's also very easy to make, can be made ahead and you will NOT regret it. The amount of chocolate used depends on the type of chocolate. Recipe makes enough to fill and frost a 3-layer cake. Recipe by Alice Medrich, the dark chocolate goddess.
Provided by WaterMelon
Categories Dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 3
Steps:
- Place chopped chocolate in a medium-sized bowl.
- Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
- Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
- Let stand for 15mins to be sure all chocolate is melted.
- Stir ganache gently until perfectly smooth, let cool.
- Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
- When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
- Spread whipped ganache immediately, as it will firm as it sits.
- NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
- If you're just using this as a filling, halve the recipe.
- If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
WHIPPED GANACHE FROSTING
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
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.
WHIPPED GANACHE
Use this recipe when making our Luscious Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Chop chocolate finely using a serrated knife, and place in a large heat-proof bowl.
- Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until totally combined.
- Chill ganache; stir every 5 minutes until mixture is cool to the touch. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in color. Do not overwhip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.
WHIPPED CHOCOLATE GANACHE
Pretty, tasting filling or frosting for any cake. Whipping the ganache makes it lighter in color with tiny dark flecks of chocolate mixed throughout. Use your favorite kind of chocolate, from milk to bittersweet.
Provided by Dragonfly AZ
Categories Dessert
Time 45m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Place chocolate in large metal mixing bowl.
- Heat cream to boiling, either on the stove, or in the microwave.
- Pour hot cream over chocolate and stir until chocolate is melted.
- Add powdered sugar, sm amt at a time to taste.
- Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
- Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
- Use as desired on cake or cupcakes.
Nutrition Facts : Calories 584, Fat 61.6, SaturatedFat 38.2, Cholesterol 81.5, Sodium 40.8, Carbohydrate 24.2, Fiber 12.6, Sugar 0.8, Protein 11
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