DARK CHOCOLATE GANACHE
Provided by Food Network
Number Of Ingredients 3
Steps:
- Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
- CHOCOLATE MINT XXX'S
- The fantasy begins by placing the chopped chocolates in a medium-size bowl. Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil. Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate. Discard the mint. Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool. Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges. Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip. Line a clean baking sheet with parchment paper. Arrange the mint leaves on the baking sheet. Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss. Refrigerate the kisses for 30 minutes until firm. Store the kisses, tightly covered, in the refrigerator for up to a week.
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dodal ali babar
[email protected]This is the best dark chocolate ganache recipe I've ever tried. It's so easy to make and it's always a hit with my friends and family.
Angelo Gore
[email protected]This ganache is so good, I could eat it by itself! It's the perfect treat for any chocolate lover.
Zaim
[email protected]I'm not a huge fan of dark chocolate, but I loved this ganache. It was so smooth and creamy, and it had just the right amount of sweetness.
AADEEZ world
[email protected]This ganache is the perfect finishing touch for any chocolate dessert. It's rich, decadent, and absolutely delicious.
Hunter Bastola
[email protected]I love how easy it is to make this ganache. It's just two ingredients, and it comes together in minutes.
Bharat Poudel
[email protected]This ganache is so versatile. I've used it to make chocolate truffles, chocolate mousse, and even chocolate frosting. It's always delicious.
Wanda
[email protected]I used this ganache to fill a chocolate tart, and it was amazing! The ganache was so rich and decadent, and it really elevated the tart.
Zayneb Gr
[email protected]This is the best ganache recipe I've ever tried. It's so smooth and creamy, and it pairs perfectly with chocolate cake.
Rofiqul Esha
[email protected]This ganache is so easy to make, and it's so delicious. I'll definitely be making it again.
J Visser
[email protected]I love the deep chocolate flavor of this ganache. It's so rich and satisfying.
Emmanuel ndefo
[email protected]This ganache is the perfect consistency for piping. It's not too thick or too thin, and it holds its shape beautifully.
Evan Gould
[email protected]I was looking for a dark chocolate ganache recipe that wasn't too sweet, and this one fit the bill. It's rich and chocolatey without being overpowering.
Hend Elfeky
[email protected]This ganache is so easy to make, even I can do it! I'm not the best baker, but I was able to follow the recipe and make a delicious ganache.
Dikshant Pun
[email protected]I love how versatile this ganache is. I've used it to fill cakes, frost cupcakes, and even make chocolate truffles. It's always a hit!
Ramzan Rafiq
[email protected]This dark chocolate ganache recipe is a keeper! It's so rich, decadent, and easy to make. I used it to fill a chocolate cake and it was a huge hit.