Seven Chocolate Ganache Recipes

Photo courtesy of WikiCommons

Normally I would not put a recipe on the site that I have not made or have a photo of, but a good friend asked me for a Ganache recipe. I don't have any on hand, so I found her seven recipes. Now she can have fun. :) 

Ganache
From Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/Ganache

Ganache (pronounced /ɡəˈnɑːʃ/, from the French word for "jowl") is a glaze, icing, or filling for pastries made from chocolate and cream. Its origins date to around 1850, when it was invented in either Switzerland or France.


Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable.

From Allrecipes:
Chocolate Ganache
Fancy sounding, yet so simple to make, ganache is also very versatile. And best of all, virtually everyone has the skills and tools to make it.

Basic Ganache
Basic ganache consists of just two ingredients: semi-sweet chocolate and heavy cream. And the method is always the same:

• Bring the cream to a boil, then remove from the heat at once and pour over a bowl of chopped chocolate.
• Let it stand, covered, for a moment to soften the chocolate, then whisk until smooth. For best results, let it cool overnight at room temperature.

Chocolate ganache can be poured as a coating, chilled and made into truffles, whipped into a delightfully light frosting or filling or just mixed into white frosting or whipped cream for instant chocolate flavor.

Ganache with Panache

You can enhance the basic recipe by adding butter, extracts, or flavored liqueurs.

Add liqueurs or extracts after mixing the cream and chocolate together. Start with 2 tablespoons for each half cup of cream, adding more to taste if you prefer.

You may also try using milk chocolate or white chocolate to make ganache. These do well when extra flavors are added because they are so sweet. Some recipes using white chocolate may require a higher chocolate-to-cream ratio than dark chocolate, depending upon the quality of the chocolate.

You can also substitute water or milk for all or part of the cream. However, using anything other than cream will affect its shine and luxurious texture .

http://allrecipes.com/HowTo/chocolate-ganache/Detail.aspx
1. Chocolate Ganache
http://allrecipes.com/Recipe/chocolate-ganache/Detail.aspx

Servings: 16

"This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like."
 
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

 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.

2. Master Ganache
Recipe courtesy Sherry Yard, The Secrets of Baking, Houghton Mifflin, 2003
Show: Sara's Secrets Episode: Tricks of the Trade
http://www.foodnetwork.com/recipes/saras-secrets/master-ganache-recipe/index.html
Makes 2 cups

Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons! This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter. My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.

8 ounces bittersweet chocolate
1 cup heavy cream

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.

Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.

Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.

Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)

Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.

Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.

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All Rights Reserved.

3. Ganache
Epicurious

The Well-Decorated Cake

http://www.epicurious.com/recipes/food/views/Ganache-109253

1 1/2 cups (12 fluid ounces or 360 mililiters) heavy cream
1 lb (454 grams) semisweet or bittersweet dark chocolate

In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.

Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.

Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.

Yield: 3 1/2 cups (800 g)

Epicurious Editors' Note: This recipe yields enough to glaze one cake, or more than enough to make one recipe of Chocolate Buttercream. To make a half recipe of the buttercream (enough to frost one cake), make a third of a recipe of the ganache, using 1/2 cup cream and 1/3 lb chocolate.

4. Chocolate Ganache Recipe
http://www.marthastewartweddings.com/recipe/chocolate-ganache-recipe

Makes 2/3 cup

4 ounces bittersweet chocolate, finely chopped
1/4 cup plus 2 tablespoons heavy cream
1 tablespoon unsalted butter, room temperature

Heat cream in a small pan over medium heat until just simmering. Pour over chocolate; let stand about 30 seconds, then stir. Whisk in butter until completely mixed. Let cool until spreading consistency. Or refrigerate up to 3 days; just before using, place in a heat-proof bowl set over, not in, a pan of simmering water until melted, then let cool until spreading consistency.

5. Dark-Chocolate Ganache
http://www.marthastewart.com/336094/dark-chocolate-ganache
Use this rich dark-chocolate ganache with our dark-chocolate cake for a devilish indulgence. Be sure to have a glass of milk handy!

Makes 3 1/2 cups

2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped

In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

6. Chocolate Ganache Frosting
http://www.marthastewart.com/281320/chocolate-ganache-frosting

Ganache -- a smooth mixture of chocolate and cream -- is one of the richest, most luscious of all chocolate frostings. The frosting is made in the same manner as the chocolate ganache glaze, and then allowed to thicken until the frosting is spreadable.

Makes 4 cups

1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup

Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
 
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).

Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Cook's Note
Achieving the perfect consistency can be tricky; if the frosting becomes too firm to spread, reheat in a bowl over a pan of simmering water until it begins to melt around the edges, then remove from heat and stir until smooth.

7. Ganache Recipe
http://www.marthastewart.com/284736/ganache-recipe

Poured on rather than spread, this glaze is wonderful over a Bundt or any other cake that calls for a sleek finish.
Makes 2 cups (enough to glaze one 8-inch cake)

8 ounces bittersweet chocolate, chopped
1 1/4 cups heavy cream
1 tablespoon light corn syrup

Place chocolate in a medium heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.

Cook's Note
Storage: Ganache can be refrigerated for up to 5 days. Reheat in a heatproof bowl set over a pan of simmering water before using.