Easy Chocolate Ganache Frosting Recipes

Chocolate Ganache Frosting Erren's Kitchen

WEBMay 13, 2020 · Instructions. Heat the cream, in a small saucepan or in the microwave until it’s hot and starts to bubble. Place chocolate in a …

1. Heat the cream, in a small saucepan or in the microwave until it's hot and starts to bubble.
2. Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes.
3. Add the salt and whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, anywhere from 1 to 3 hours (different chocolates take different times to set back up after melting). You are looking for a spreading consistency.
4. For whipped frosting, using a mixer whip (or beat) the mixture at medium speed until light, fluffy and forms stiff peaks, about 3 minutes. Makes about 2 cups of frosting (enough for 12 cupcakes).

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How to Make Chocolate Ganache (Easy Recipe) Sally's Baking …

WEBJun 29, 2019 · Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the …

1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
2. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
3. Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
4. Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.

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Chocolate Ganache Frosting {2 Ingredients} CakeWhiz

WEBAug 6, 2019 · First, use the correct ratio- 2:1 (16 oz. chocolate and 8 oz. heavy cream). Secondly, use high quality semisweet chocolate or dark …

1. Add chocolate in a large glass bowl.
2. Pour warm heavy cream over the chocolate and let it sit for 2 minutes.
3. Whisk it together until all the chocolate is melted and you have a smooth mixture.
4. If it's still a little lumpy, heat in the microwave for 10 seconds and whisk gently until smooth.

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