Time 25m Number Of Ingredients 4 Steps:
Chop the chocolate into small pieces, none larger than 1/2" or chop roughly and finish chopping in a food processor. Place the butter in the bowl (or food processor bowl) with the chocolate. Pour the cream into a microwave safe bowl and heat until just below the boiling point. You want to get the cream as hot as you can without it boiling over. The time will depend on your microwave. Mine takes about 2-3 minutes for a cup of cream Pour the cream all at once over the chocolate Do not stir for 1-2 minutes to allow the chocolate to begin melting Gently stir with a wooden spoon, trying not to incorporate any air, until all the chocolate bits are melted or, if using the food processor, run the processor for 20-30 seconds until the chocolate is melted. Stir in the corn syrup if using.
Time 10m Number Of Ingredients 4 Steps:
Chop your chocolate fine and put it in a big stainless steel bowl. Heat cream (and corn syrup/butter if the recipe calls for it) just to a boil. Remove from heat and pour over the chocolate.***NOTE: these are the classic instructions. If you are at all worried that your ganache may seize, mainly because you’re making a ganache with a very high proportion of chocolate to cream, it is a safer bet to add the chocolate to the cream instead. Let this mixture sit for about 5 minutes (this, in effect, tempers the two ingredients: the temperature of the chocolate rises while the cream’s temperature lowers. It’s easier to make them combine when the temperatures are similar). Then, stir the mixture with a whisk slowly to combine into a rich, shiny emulsion. Don’t whisk quickly; you don’t want to create air bubbles.
Yield Makes 3 1/2 cups Number Of Ingredients 4 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.
Time 15m Yield 5 cups Number Of Ingredients 3 Steps:
Bring cream and butter to a simmer. Pour over chocolate and stir/whisk until melted and smooth.
Time 1h Yield 18 bars Number Of Ingredients 11 Steps:
In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days. Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes. Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread’s surface and let cool thoroughly. Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.
Yield Makes enough to cover 12 to 14 cupcakes Number Of Ingredients 3 Steps:
1 Put the chocolate chips in a large heatproof bowl. Bring the cream to a boil in a medium saucepan. 2 Just before the cream comes to a full boil, pour the cream into the chocolate chips and whisk together until smooth. 3 Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming, then let stand at room temperature overnight to cool. Store in the refrigerator, covered, for up to three weeks.
Time 15m Yield 1-1/4 cups. Number Of Ingredients 2 Steps:
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.
Time 20m Yield 16 Number Of Ingredients 3 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.
Time 1h10m Yield 24 servings. Number Of Ingredients 16 Steps:
Preheat oven to 325°. Line bottoms of 3 greased 8-in. square baking pans with parchment; grease the paper. , Place chocolate in a small bowl. Pour hot coffee over chocolate; stir with a whisk until smooth. Cool slightly., In a large bowl, beat eggs on high speed until lemon-colored. Gradually add sugar, oil, vanilla and the chocolate mixture, beating until well blended. In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition. , Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For ganache, place chocolate in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth., Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally. (Mixture will be very soft, but will thicken when spread onto cake.), Place 1 cake layer on a serving plate; spread with 1/3 cup ganache. Repeat layers. Top with remaining cake layer. Spread remaining ganache over top and sides of cake.
Time 10m Yield Makes enough to ice one cake/about 500g Number Of Ingredients 3 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.
Time 3h25m Yield 12 Number Of Ingredients 6 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes. While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes. Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.
Yield Makes about 1 3/4 cups Number Of Ingredients 2 Steps:
Make an ice-water bath; set aside. Using a sharp, heavy serrated knife or a chocolate chopper, finely chop the chocolate. It’s important to chop it finely so that it melts quickly. Transfer to a medium bowl. Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Place the bowl over ice-water bath, and use a wooden spoon to stir the mixture vigorously until it reaches the desired thickness or consistency, about 5 minutes.
