Best 13 Chocolate Ginger Ganache Recipes

CHOCOLATE GANACHE AND GINGER TART

Steps:

• Method Preheat the oven to 180 °C. Prepare a 13 x 35 cm loose-bottomed rectangular tart pan. Chocolate pastry Combine the butter and sugar in a blender and, with the motor running, add the whole egg and the egg yolk. Add the flour and cocoa powder and blend until it forms a dough. Wrap in plastic wrap and refrigerate for 30 minutes. Press the pastry into the prepared pan and bake blind for 10 minutes (no need to use baking paper and beans). Glacé ginger Slice the peeled ginger as thinly as possible. Place the ginger into a saucepan and cover with water. Bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and repeat. Place the sugar, water and salt into a saucepan and add the ginger. Cook until the liquid is the consistency of thin honey and the ginger is transparent. Remove from the heat and carefully scoop the ginger out of the liquid. Place the strips on a cooling rack and keep to one side to dry overnight. Chocolate ganache Melt the chocolate in the microwave and heat the cream slightly. Add the cream to the chocolate and combine gently with a whisk. Pour a 1-cm thick layer of ganache into the prepared tart pan. Layer generously with the glacé ginger and cover with the rest of the ganache. Keep to one side until set. Serve with vanilla or chocolate ice-cream.

CHOCOLATE GANACHE

Steps:

• Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

CHOCOLATE GANACHE

Steps:

• 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.

CHOCOLATE GANACHE

Steps:

• 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.

DARK-CHOCOLATE GANACHE

Steps:

• 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.

CHOCOLATE GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

CHOCOLATE GINGER CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

GINGERBREAD SHEET CAKE WITH WHIPPED CHOCOLATE GANACHE

Steps:

• Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Grease a 9-by-13-inch light colored metal baking pan with nonstick cooking spray and line it with a piece of parchment that hangs over the 2 long sides.
• In a large bowl, combine the sugar and eggs, and use an electric mixer on medium or a whisk to beat the mixture until light and foamy, 1 to 2 minutes. Add the buttermilk, molasses, butter and oil, and mix until combined and smooth, 1 to 2 minutes.
• Add the fresh ginger, ground ginger, cinnamon, cloves and salt, and mix to incorporate.
• Add the flour, baking powder and baking soda, and mix until no streaks of dry ingredients remain, about 1 minute.
• Pour the batter into the prepared baking pan, and tap on the counter a few times to release any large bubbles. Bake until puffed and set, and a tester inserted into the center comes out clean, 28 to 34 minutes. Cool the cake in the pan set on a rack for 15 minutes, then use the parchment paper overhang to lift the cake out of the pan. Set it on a rack to cool completely.
• While the cake is cooling, make the ganache: Add the chocolate and butter to a large bowl or to the bowl of a stand mixer fitted with the whisk attachment. In a small saucepan, bring the cream to a simmer.
• Pour the hot cream over the chocolate and butter in the bowl, and whisk until smooth, 1 to 2 minutes. Add the vanilla extract and salt, and whisk until incorporated. Let the mixture sit until slightly thickened, about 1 hour.
• When the cake is cool and the ganache is thickened, whip the ganache on high speed until it's lighter in both texture and color, fluffy, and holds soft peaks, about 10 minutes.
• Dollop the ganache over the cooled cake, and use a spoon to spread it over the cake in swoops and swirls. Top with chopped crystallized ginger or shaved chocolate if desired. Store leftover cake in an airtight container in the fridge for up to 4 days.

GINGERBREAD CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 180C/350º F.
• Grease and flour 9-inch/20cm square pan.
• In a large mixing bowl, cream butter and sugar together.
• Add egg. Add the water to the molasses, stir to combine, then stir molasses water into the butter mixture.
• Stir dry ingredients together, add to liquid mixture, and combine until smooth. Pour into prepared pan, bake 45 minutes, or until knife inserted in center comes out clean.
• To decorate-.
• Once cool, split the cake in half horizontally.
• Sit the two halves, cut side up, on the counter, and spread one half with jam and the other half with chocolate ganache.
• Sandwich the two halves back together.
• Ice the entire cake with chocolate ganache, decorate and serve!

CHOCOLATE & GINGER TORTE

Steps:

• Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
• Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
• Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
• Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
• Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
• To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
• Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

CHOCOLATE GANACHE

Steps:

• Scald cream. Remove from heat; stir in chocolate.

CHOCOLATE GINGER GANACHE

Steps:

• Combine coconut milk, palm sugar and ginger in saucepan.
• Bring to a simmer over medium heat, stirring until the sugar dissolves.
• Remove from heat.
• Add chocolate and whisk until mixutre is melted and smooth.