Dessert - Chocolate ganache recipes
Author: Lawrence Reiley
A blend of dark chocolate, sugar and double cream, it's a heavenly combination A step-by-step guide to making chocolate ganache – surely the most delicious way to cover a chocolate cake. A chocolate ganache is poured into our ready-made chocolate tart shells and topped with a delicate sprinkle of flaky salt.
Chocolate Ganache Tarts Recipe
The easiest creamiest tart you will ever make
Provided by: Woman and Home
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 4
Provided by: Woman and Home
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 4
Ingredients:
- 500g (1lb 2oz) dessert pastry
- 300g (10 oz) milk chocolate, finely chopped
- 200ml (1/3pt) double cream
- 50g (2oz) hazelnuts, roughly chopped
Nutrition:
- Calories: 855 Kcal
- Fat: 62 g
- Saturated Fat: 29 g
- Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Line 6 x 10cm (4in) fluted loose bottomed tart tins. Transfer to the freezer to chill for 20 minutes.
- Preheat the oven to 200C/180C fan/400F/Gas 6. Line the cases with greaseproof paper and baking beans and bake for 15 minutes. Remove the greaseproof & baking beans and cook for another 4-5 mins until golden. Leave to cool.
- Pour the cream into a small saucepan and bring to the boil. Remove from the heat and add the chopped chocolate. Leave for 5 minutes to melt then gently fold with a spatula until completely melted and combined. Pour into a jug.
- Pour the ganache into each of the tart cases and transfer to the fridge to chill for 3 hours until set.
- Bring the tarts to room temperature before serving and scatter with the hazelnuts to serve.
Chocolate ganache
Ice your favourite cakes and bakes with this decadent ganache. A blend of dark chocolate, sugar and double cream, it's a heavenly combination
Provided by: Esther Clark
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 500 items
Number of ingredients: 3
Provided by: Esther Clark
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 500 items
Number of ingredients: 3
Ingredients:
- 200g dark chocolate, roughly chopped
- 300ml double cream
- 2 tbsp golden caster sugar
Nutrition:
- Calories: 233 calories
- Fat: 20 grams fat
- Saturated Fat: 12 grams saturated fat
- Carbohydrate: 10 grams carbohydrates
- Sugar: 8 grams sugar
- Fiber: 2 grams fiber
- Protein: 2 grams protein
- Sodium: 0.08 milligram of sodium
- Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.
Chocolate ganache
A step-by-step guide to making chocolate ganache – surely the most delicious way to cover a chocolate cake. Read the recipe tips if you are a first timer. Ganache is easy to make and work with, but taking care with the ingredients and technique will avoid any mishaps. This recipe makes enough to fill and coat an 18–20cm/7–8in two-layer cake.
Provided by: Annie Rigg
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 18 items
Number of ingredients: 4
Provided by: Annie Rigg
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 18 items
Number of ingredients: 4
Ingredients:
- 200g/7oz dark chocolate, minimum 64% cocoa solids, finely chopped
- 10g unsalted butter, at room temperature
- 300ml/10fl oz double cream
- 2 tsp caster sugar
How to cook:
- Tip the chocolate and butter into a bowl and set aside.
- Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy.
- Once the ganache is smooth, leave it to cool and thicken slightly before using.
Salted Chocolate Ganache Tarts
These chocolate tarts couldn’t be simpler to make and they are guaranteed to impress every time. A chocolate ganache is poured into our ready-made chocolate tart shells and topped with a delicate sprinkle of flaky salt. These would also be lovely with a layer of salted caramel or dulce de leche under the ganache, and some chopped nuts or grated white chocolate on top. Makes 20.
Provided by: Helen Graves
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 19 servings
Number of ingredients: 4
Provided by: Helen Graves
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 19 servings
Number of ingredients: 4
Ingredients:
- 20 medium chocolate tart cases
- 300ml double cream
- 450g dark chocolate, finely chopped
- A few pinches flaky sea salt
How to cook:
- 1. Pour the cream into a saucepan and bring to the boil. 2. Place the chocolate into a bowl and pour the cream over it, through a sieve. 3. Leave undisturbed for 5 minutes, then stir the chocolate cream mixture until smooth and combined. 4. Pour the mixture into a jug and then pour into the tart shells, filling them right to the top. 5. Place the tarts into the fridge to set - 1-2 hours. 6. Sprinkle each tart with a few flakes of sea salt before serving.
