Recipes for "ganache"

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Chill a mixing bowl in the freezer.

Combine water, butter, and salt in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium; stir in flour. Cook and stir until mixture pulls away from the sides of the pan and forms a ball. Transfer to a mixing bowl and beat in eggs, one at a time, until fully incorporated. Spread dough evenly into the prepared baking dish.

Bake in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on a wire rack.

Pour 2 cups cold cream into the chilled bowl; whip until cream thickens, about 1 minute. Stir in confectioners' sugar and vanilla. Continue whipping until stiff peaks form. Chill whipped cream in the refrigerator until ready to use.

Combine milk and pudding mix in a separate bowl; stir until creamy. Fold in whipped cream. Spread filling over cooled crust and refrigerate.

Place chocolate in a heat-proof bowl. Bring 1 cup cream in a small saucepan over medium heat almost to a boil; pour over chocolate and let sit for 1 minute, then whisk until smooth. Cool until thickened, about 10 minutes.

Pour chocolate ganache over cream filling, spreading to cover the entire surface. Refrigerate cake before serving at least 1 hour.

Melt chocolate, cream, butter or margarine, and brandy together in a high-sided saucepan over medium heat, stirring frequently, until smooth.

Cool completely and then spread or pipe over cake or cupcakes.

Chop the chocolate into small pieces and place it in a large stainless steel bowl.

In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.

Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

Place chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer chocolate to a medium bowl.

Add sour cream and vanilla; beat with an electric mixer until smooth and creamy. If you let it cool down too much, it will set up; so frost your cake while it is still liquid, or reheat before using.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

Place butter and unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.

Combine flour, sugar, cocoa, baking soda, and salt in a large bowl using an electric mixer.

Combine buttermilk and eggs in another bowl and add melted chocolate mixture. Beat into flour mixture on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.

Bake in the preheated oven until the cake springs back when lightly pressed, 25 to 30 minutes. Set aside and let cool.

Meanwhile, make the ganache: Bring cream to a boil in a saucepan over medium-high heat. Immediately remove from heat and stir in chocolate chips until the ganache thickens and is smooth. Allow to cool slightly, about 10 minutes.

Place one cooled cake layer on a cake plate and spread with a layer of ganache frosting. Lay the second layer on top and use remaining ganache frosting to cover the top and sides of the cake.

Preheat oven to 325 degrees F (165 degrees C). Grease three 9-inch baking pans with cooking spray. Line bottoms with parchment paper; grease paper.

Place 6 ounces chocolate in a small bowl. Pour coffee over the chocolate and whisk until smooth. Let stand until slightly cooled, about 5 minutes.

Whisk flour, 1 cup cocoa powder, baking soda, salt, and baking powder together in a bowl.

Beat eggs in a stand mixer on high speed until lemon-colored. Beat in white sugar, coffee mixture, oil, and vanilla extract gradually until batter is well blended. Add flour mixture alternately with buttermilk, beating well after each addition.

Divide batter evenly among the prepared baking pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Invert onto cooling racks and let cool completely, about 30 minutes.

Pour 2 1/2 cups heavy cream into a small saucepan; heat until it just boils.

Place 20 ounces chocolate in a large bowl; pour hot cream on top and whisk until smooth. Let stand at room temperature, stirring occasionally, until slightly thickened, about 45 minutes. Refrigerate until ganache is set and spreadable, 4 to 5 hours.

Combine 1/4 cup ganache, confectioners' sugar, butter, and 1/2 cup cocoa powder in a stand mixer fitted with a paddle attachment; beat on low speed until smooth. Increase speed to high and beat until buttercream is smooth and silky.

Place one cake layer on a serving plate; spread 1/3 cup ganache on top. Repeat twice more. Spread remaining ganache around the sides of the cake. Refrigerate until set, about 30 minutes.

Spread buttercream over the top and sides of the cake. Refrigerate until set, about 10 minutes.

Pour 1 cup heavy cream into a small saucepan; heat until it just boils.

Place 1 cup chocolate chocolate in a small bowl; pour hot cream on top and whisk until smooth. Drizzle glaze over cake. Refrigerate until glaze firms up, at least 30 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.

Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.

Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.

Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.

Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.

Cut a corner from the plastic bag and pipe ganache.

Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.

Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.

Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.

Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.

Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil; lightly grease.

Heat morsels, sugar, butter and water in medium saucepan over low heat, stirring constantly, until chocolate and butter are melted. Remove from heat. Stir in eggs, one at a time, until blended. Stir in vanilla extract. Add flour and salt; stir well. Pour into prepared baking pan.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Holding sides of foil, lift brownie from pan to cutting board. Carefully remove foil and return brownie to board. Cut away 1/4-inch from each side. Cut out 15 cakes with cookie cutter, twisting gently to remove. For easier cutting, cutter can be wiped clean and/or greased lightly between cuttings. Scraps can be saved for another use, such as an ice cream topping, milkshakes or a snack. Serve cakes with Dark Chocolate Ganache.

For Dark Chocolate Ganache: Heat cream in 2-cup microwave-safe glass measure or small bowl on high (100%) power for 30 to 40 seconds. Slowly add morsels. Cover with plastic wrap and let stand for 5 minutes. Stir well. Refrigerate any remaining ganache.

Place white chocolate chips and heavy cream into a microwave-safe bowl. Microwave at 50% power until melted, about 1 minute, stirring every 30 seconds. Stir to thoroughly combine. Cool at room temperature for 10 minutes; cover and place into the refrigerator to cool completely, at least 1 hour.

Add coconut flakes and chopped almonds to a large skillet; cook over medium-low heat, stirring constantly, until fragrant and lightly browned, about 5 minutes. Immediately pour into a bowl and allow to cool completely.

Heat butter in a small light-colored saucepan over medium-low heat, stirring frequently, until butter smells nutty and brown bits begin to form in the bottom of the pan, about 5 minutes. Pour browned butter into a large mixing bowl; allow to cool for 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with enough parchment paper to leave overhang on all sides.

Whisk together flour, baking powder, salt and nutmeg in a bowl; set aside.

Add white and brown sugars to the bowl with cooled browned butter. Cream together until mixture is light and fluffy, 2 to 3 minutes. Add in eggs 1 at a time, mixing well after each addition; beat an additional 2 minutes until mixture has slightly lightened in color. Mix in almond and vanilla extracts. Pour in half of flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.

Measure out 2 tablespoons of toasted coconut mixture; set aside for topping. Fold remaining coconut mixture into cake batter. Pour batter into prepared pan and smooth into an even layer. Tap pan on the counter a few times to remove air bubbles.

Bake in the preheated oven until the top of the cake springs back lightly when touched and a toothpick inserted near the center comes out clean, 45 to 50 minutes. Remove cake from oven; place on a wire rack to cool completely, about 30 minutes.

Remove white chocolate ganache from the refrigerator. Whip on medium-high speed until it holds stiff peaks, about 2 minutes. Spread whipped chocolate ganache evenly onto completely cooled cake. Sprinkle reserved coconut mixture on top of cake.

Preheat an oven to 300 degrees F (150 degrees C). Line the cups of four 24-cup mini cupcake pans with paper liners. Sift the flour, baking soda, baking powder, all the cocoa powder, 1 package of strawberry drink mix, and salt in a mixing bowl.

In a separate bowl, beat butter and white sugar with an electric mixer on medium speed until light and fluffy; beat the eggs in, one at a time, adding each egg after the previous one has been completely incorporated. Beat in vanilla extract; mix in the flour-cocoa mixture in 4 additions, alternating each time with milk. Reduce mixer speed to low, and beat in the cream. Fill the cupcake cups 1/2 to 3/4 full.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 10 to 15 minutes. Remove to racks, and allow the cupcakes to cool.

Bring 2 cups of cream almost to a boil in a saucepan over medium-high heat; dissolve the 2 packets of strawberry drink mix into the cream. Stir in the white chocolate until the chunks melt and the mixture becomes melted, smooth, and shiny. Set aside and allow ganache to cool to warm temperature (about 95 degrees F/ 35 degrees C). Frost each cupcake with ganache.

Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.

Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.

Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.

Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.

Pour batter into the prepared pan.

Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.

Allow brownies to cool for 1 hour at room temperature.

Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.

Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.