HALF AND HALF GANACHE RECIPES

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PRO GANACHE RECIPE | ALLRECIPES



Pro Ganache Recipe | Allrecipes image

Ganache recipe used in many bakeshops. This can be stored in the refrigerator for up to two weeks, or about 3 days at room temperature.

Provided by PASTRYCHICK101

Categories     World Cuisine    European    French

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 cups

Number Of Ingredients 3

2 cups semisweet chocolate chips
2 cups heavy cream
2 teaspoons vanilla extract

Steps:

  • Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.

Nutrition Facts : Calories 102.4 calories, CarbohydrateContent 7.1 g, CholesterolContent 20.4 mg, FatContent 8.7 g, FiberContent 0.6 g, ProteinContent 0.7 g, SaturatedFatContent 5.3 g, SodiumContent 6.8 mg, SugarContent 5.8 g

JENI'S CHOCOLATE GANACHE RECIPE - FOOD.COM



Jeni's Chocolate Ganache Recipe - Food.com image

I named this for my sister-in-law, Jeni, after our misadventures making ganache. The recipe actually comes from the Pillsbury Cookbook. It's the easiest recipe ever, and is delicious, too! I always put it on my birthday cake. Cook time is chill time.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 cake

Number Of Ingredients 3

6 ounces semisweet chocolate, chopped or 1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter

Steps:

  • In a small saucepan, over low heat, combine chocolate and cream.
  • Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.
  • Remove saucepan from heat and stir in butter.
  • Refrigerate 1-1/2 hours, or until cold, stirring every now and then.
  • With wooden spoon or mixer, beat mixture until thick and creamy, and of desired spreading consistency.

Nutrition Facts : Calories 1384.1, FatContent 146.6, SaturatedFatContent 91, CholesterolContent 193.6, SodiumContent 188.4, CarbohydrateContent 55.2, FiberContent 28.9, SugarContent 1.7, ProteinContent 25

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