Time 15m Number Of Ingredients 2 Steps:
Microwave chocolate in microwave safe bowl for 1 minute to soften Bring heavy whipping cream just to a simmer then pour over chocolateMake sure the chocolate is fully coveredLet set for 5 minutes Whisk gently to combine cream and chocolate, do not incorporate air Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly) Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Time 25m Yield 8 Number Of Ingredients 2 Steps:
Pour heavy cream into a saucepan over medium heat; heat until just boiling. Remove from heat; add white chocolate chips. Whisk gently until white chocolate chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes.
Number Of Ingredients 3 Steps:
In a medium size mixing bowl add 1 1/4 cups white chocolate chips, then pour 2/3 cups of heavy cream on top. Wiggle the bowl so that all chocolate chips are covered with heavy cream and let sit for 1 minute. Whisk the mixture until smooth. Then, add 3 tbsp of melted butter and whisk again until combined. Refrigerate for at least 4-5 hours or until completely chilled. Remove from the refrigerator and whip until fluffy - about 1 minute or less. Do not over-whip, or the cream will separate.
Time 25m Yield 3 1/2 cups Number Of Ingredients 3 Steps:
Place chopped chocolate in a medium-sized bowl. Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently. Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted. Let stand for 15mins to be sure all chocolate is melted. Stir ganache gently until perfectly smooth, let cool. Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it’s whipped; ganache can be made up to 4 days ahead). When you’re ready to assemble the cake (and NOT before), whip ganache until it’s stiff enough to hold a nice shape and seems spreadable (Don’t overwhip; overwhipped ganache looks granular, so watch carefully). Spread whipped ganache immediately, as it will firm as it sits. NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of’lift’. If you’re just using this as a filling, halve the recipe. If you’re glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
Time 4h15m Number Of Ingredients 3 Steps:
Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous. If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set. When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.
Time 4h13m Yield 20 Number Of Ingredients 2 Steps:
Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours. Beat ganache with electric mixer until stiff peaks form.
Time 12m Yield 2 cups, about Number Of Ingredients 3 Steps:
In a small, heavy saucepan, heat the cream just until it starts to simmer. Add the white chocolate, shaking the pan gently to immerse it into the cream, then add the butter. Let the mixture stand for 1 minute, then beat with a wire whisk until the chocolate and butter dissolve and the mixture is smooth. Refrigerate until mixture is cold, then whip with a wire whisk again until fluffy. Use frosting as desired; refrigerate your frosted goodies to firm up the frosting.
Number Of Ingredients 2 Steps:
Heat cream in a medium saucepan over low heat until just about to boil. Place chocolate in a bowl. Pour hot cream over; stir until melted. Let cool, stirring occasionally. Beat mixture with paddle attachment of an electric mixer or with a handheld mixer for about 3 minutes, just until it is a mousse-like consistency; use immediately.
