WHITE CHOCOLATE GANACHE
Steps:
- Melt the white chocolate chips and heavy cream in a large heat-safe bowl in the microwave at 1 to 2 minute intervals, stirring well in between melts, just until the ganache is smooth.
- Allow to rest, covered, overnight at room temp.
- For a fluffier texture, whip the set ganache in a stand mixer fitted with the whip attachment.
EASY WHITE CHOCOLATE GANACHE
I whipped this up one day to put over a chocolate cake I made in a Bundt® cake pan. If you like white chocolate, you'll like this ganache.
Provided by chelle
Categories Desserts Frostings and Icings Chocolate
Time 25m
Yield 8
Number Of Ingredients 2
Steps:
- Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 13.1 g, Cholesterol 25.1 mg, Fat 13.4 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 29.4 mg, Sugar 12.7 g
CHOCOLATE GLAZED MADELEINES
Baking cakes in molds and then glazing them with chocolate makes a great Easter treat. We used egg, rabbit, lamb, and chicken molds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 4 small or 2 large cakes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Coat the molds first with vegetable-oil spray, then lightly rub with room-temperature butter. Do not leave any lumps of butter in the indentations of the mold.
- Set molds on a baking tray. To keep them level, prop them up with loosely crumpled aluminum foil.
- Melt the butter and allow it to cool while proceeding with the recipe.
- Using the whisk attachment on an electric mixer, beat together the eggs and sugar until tripled in bulk, 10 to 12 minutes.
- Add the salt, vanilla, and lemon zest, mixing thoroughly. Add the flour in 3 batches, very quickly shifting speed from low to high after each addition. Add the melted butter in the same manner.
- Using the whisk, scrape sides and bottom of the bowl, carefully blending batter so the butter doesn't settle to the bottom.
- Fill the prepared molds three-quarters full. Bake until golden, about 10 minutes, depending on size of mold. Invert cakes onto wire racks as soon as they are removed from oven. When thoroughly cooled, glaze with Chocolate or White Chocolate Ganache.
CHOCOLATE GANACHE GLAZE
Steps:
- Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;
WHITE CHOCOLATE GANACHE RECIPE
Learn how to make quick and easy white chocolate ganache that can be used for creating a flawless glaze or a delicious smooth frosting.
Provided by Elizabeth Marek
Categories Dessert
Time 15m
Number Of Ingredients 2
Steps:
- Microwave chocolate in microwave safe bowl for 1 minute to soften
- Bring heavy whipping cream just to a simmer then pour over chocolateMake sure the chocolate is fully coveredLet set for 5 minutes
- Whisk gently to combine cream and chocolate, do not incorporate air
- Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly)
- Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Nutrition Facts : Calories 2224 kcal, Carbohydrate 204 g, Protein 22 g, Fat 151 g, SaturatedFat 92 g, Cholesterol 226 mg, Sodium 349 mg, Sugar 200 g, ServingSize 1 serving
WHITE CHOCOLATE GANACHE FOR CHOCOLATE GLAZED MADELEINES
Add contrast to our chocolate glazed madeleines by glazing them with this white chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Place chopped white chocolate in a warm, dry stainless-steel bowl. Put the bowl in a warm spot, such as a gas oven with just the pilot light on or an electric oven set at 99 degrees. Stir occasionally with a wooden spoon (see note).
- Mix together the melted chocolate and heavy cream until smooth.
- Place madeleines on a rack over a tray lined with parchment. Pour chocolate over madeleines, making sure all sides are covered. (Try to keep crumbs from dropping onto the tray, so chocolate can be used again.)
- When the chocolate has been absorbed into the madeleines, apply a second coat, glazing as evenly as possible.
- Transfer cakes to a clean rack to dry.
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