Tag: ganache

Ruby Chocolate Ganache Cream (pink without dyes) Recipe in 5 min! – Gordon Ramsay’s version

Ruby Chocolate Ganache - Ruby Chocolate Cream


There Ruby chocolate ganache it's a sweet cream delicious and greedy! Made with suns 2 ingredients: cream is ruby chocolate, or the pink chocolate ; a variety of chocolate completely natural, without dyes is without added preservatives! Which differs for its own fruity flavor is pink color ; thanks to the presence of pigments found in cocoa beans which are grown exclusively in Ecuador, Brazil is Ivory Coast! His taste is color natural are exalted in this pink chocolate cream by consistency velvety perfect to stuff, to decorate, realize numerous spoon dessert! believe me mouth-watering!

Ruby Chocolate Ganache - Ruby Chocolate Cream

It is a preparation very easy is super fast! Which is made just like the classic Chocolate Ganache! You will need them only 5 minutes of time to prepare it; the necessary to cool down and is immediately ready to use as you prefer! As well as any type of ganache this too it must be used raw! her compact consistency will allow you not only to stuffing cakes, tarts, Cream Tart, Macarons stuffing, filling cream puffs, mignon, cookies.. But also to realize plastic decorations is putty tiered cakes, intended to cover sugar paste; use as a cupcake frosting, make desserts and shot glasses with a spoon. Giving life to gluttons Pink sweets! for Valentine's day and not only!

Discover also:

White Chocolate Ganache (exquisite and creamy white version!)

Ruby chocolate cream recipe

PREPARATION TIMES

Preparation Cooking Total

Ingredients

Quantity for 250 gr of product
  • 150 gr of ruby ​​chocolate
  • 100 gr of UHT cooking cream (the one to season the tortellini)

Method

How to Make Ruby Chocolate Ganache

First of all, heat the cream in a saucepan and bring it to a boil at 100 °

How to make ruby ​​chocolate ganacheThen remove from the heat and pour in the pink chocolate. Mix with a wooden spoon until you get a fluid consistency.

Beware that it is a very special chocolate, it could become grainy, lumpy, it could even detach some cocoa butter. Don't worry it's normal.

Let it cool for 5 minutes.

Finally, whip with an electric whisk until you get a velvety and compact cream! At this stage the cream will take on the perfect consistency and you can use it as you prefer! and leave the sweets you make with at room temperature

Here she is Ruby chocolate ganache

Ruby Chocolate Ganache - Ruby Chocolate Cream -

Storage tips

If you have leftover, keep it in the fridge, where it hardens, but don't worry, just heat it up for a few seconds, whisk it and it will be as fresh!

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THE BEST CHOCOLATE GANACHE RECIPE by Gordon Ramsay

THE BEST CHOCOLATE GANACHE RECIPE


Best Chocolate Ganache Ever made with just 3 ingredients & yields the silkiest, smooth & rich ganache. You MUST TRY my recipe- the “secret” ingredient makes my chocolate ganache incredible!

Best Chocolate Ganache RecipeChocolate ganache is a baker’s best friend and a recipe that is so simple to make that anyone can (and should) be able to do it in their own kitchens. With just a few minutes and a little stirring, you can have an incredible chocolate sauce for any of your culinary needs!

I personally use ganache all of the time for cakes and other desserts. There’s something about that smooth and creamy texture that I just adore. I’ve tried many different recipes over the years and my chocolate ganache with butter recipe is my absolute favorite. The butter adds a sheen and richness that is out of this world good.

Best Chocolate Ganache RecipeHow do you make ganache from scratch

Chocolate ganache is as a simple as melting the ingredients together and stirring until smooth, there really isn’t much more to it. You can then use that sauce as a chocolate ganache filling, glaze, or drip on cakes. I like covering my cookies with it and creating double layers of dripping goodness off of my cakes.

I use it to top my EASY CHERRY CHOCOLATE CAKE in these photos. I also use it a lot in my Chocolate Truffles.

Does ganache harden?

Yes and no, different recipes will set differently the chocolate ganache ratio can vary greatly depending on what you want. If you want a thicker sauce twice as much chocolate to cream versus a 1:1 ratio. This ganache recipe does harden if made correctly, which allows you to stack cookies or goodies after it’s set without any issues.

Best Chocolate Ganache RecipeDoes chocolate ganache need to be refrigerated?

It can be. Usually ganache is good at room temperature for up to 2 days, but if you’d like to place it in the fridge for a faster set or just to let it chill, it can last up to a month in the fridge if you keep it covered.

Ingredients for the best chocolate ganache ever

-CHOCOLATE: You’ll need 16 oz high quality dark or semi sweet chocolate {roughly 2 2/3 cup}. See my notes below on what type of chocolate to use!

-CREAM: We use 1 cup heavy whipping cream. The higher the % of fat in the cream, the more solid the ganache will be.

-BUTTER: My secret ingredient! Okay, not so much secret anymore, but still. Most recipes don’t have it included in a ganache recipe. IT TASTES AMAZING. You’ll need 1/2 cup butter and I prefer salted.

How to make Best Chocolate Ganache RecipeWhat type of chocolate should I use?

I recommend using different types of chocolate to suit your needs. If you’re serving the dessert to a bunch of adults who love dark chocolate, you can create a more bitter tasting ganache by using a higher amount of darker chocolate. {The % on chocolate refers to the amount of cocoa, which is not sweet.} the bitterness is okay because often you’re using the ganache to cover something very sweet, so the two balance each other out.

For my ganache, I used 10 oz of 60% cocoa chocolate and the remaining 6 oz- which is 1 cup- of regular semi-sweet chocolate chips. Semi-sweet has a 35-50% cocoa ratio. Taste the ganache once it’s done and if you deem it too bitter, you can add in 1/4 cup powdered sugar or 1-2 tablespoons of corn syrup.

Note that these additions will change the consistency slightly though, so try to get the sweetness right using the chocolate instead! If you’re new to making ganache, I’d stick with all semi-sweet chocolate.

How to make Best Chocolate Ganache RecipeHow to make the best chocolate ganache ever

Place your chocolate in a medium sized bowl, and then set it aside

Melt your butter in a small saucepan over medium heat and then add in your cream.

Increase the heat slightly and gently stir constantly with a whisk until the mixture just barely comes to a boil.

Pour the cream mixture over the chocolate and then begin stirring gently. After about a minute or two you should have completely melted chocolate and a smooth ganache.

Let the mixture set for about 5-15 minutes before applying to whatever you’re using it for. Enjoy!

Best Chocolate Ganache Ever made with just 3 ingredients & yields the silkiest, smooth & rich ganache. You MUST TRY my recipe- the "secret" ingredient makes my chocolate ganache incredible! Best Chocolate Ganache Ever made with just 3 ingredients & yields the silkiest, smooth & rich ganache. You MUST TRY my recipe- the “secret” ingredient makes my chocolate ganache incredible!

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Triple Layer Oreo Cake

Oreo lovers, this one is for you!  A triple layer chocolate cake, filled with a delicious butter cream frosting.  Top it off with chocolate ganache, oreos and oreo candy bars!  The candy bars were a new find in the store for us.  If you can’t find them, just chop up some oreos very finely and sprinkle them along the bottom of your cake!

You May Need:

Cake Pans

Even Bake Cake Strips-love these!

Print
Triple Layer Oreo Cake
 

Ingredients
Cake
  • ¾ cup unsweetened dark cocoa powder
  • 1 cup boiling water
  • ½ cup + 2 Tablespoons soft butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup whole milk
  • ¼ cup sour cream
Frosting
  • 1½ cups butter
  • 1½ cups shortening
  • 9 cups powdered sugar
  • 1½ T. vanilla
  • 7-8 T. milk
Garnish
  • Oreos for the top
  • crushed oreo candy bars for the bottom
Glaze
  • 9 oz semi-sweet chocolate chips
  • ¾ cup heavy cream

Instructions
Cake
  1. Preheat oven to 350°F
  2. Spray 3 8-inch round baking pans with pam, line bottoms with parchment paper, grease again and set aside.
  3. In small bowl combine cocoa and boiling water with a whisk until smooth. Cool.
  4. In medium bowl stir together flour, baking soda and salt.
  5. In a mixer, beat butter and sugar until fluffy.
  6. Add eggs, one at a time and vanilla.
  7. Slowly add the cocoa mix.
  8. Add ⅓ of the flour mix, then the milk. Then ⅓ of flour and the sour cream. Then, add the past of the flour.
  9. Mix well and divide into the pans.
  10. Bake 28-30 mins until the toothpick comes out clean.
  11. Cool and pop out of pans. Remove parchment . (cool and at this point you can freeze)
Frosting
  1. Beat all gradually on low to combine.
  2. Then increase mixer speed and whip till fluffy.
Glaze
  1. Heat cream just to a boil.
  2. Pour over chips.
  3. Let sit one minute then stir smooth
Assembly
  1. Spread frosting between cake layers.
  2. Use extra to frost outside of the cake.
  3. Decorate with the glaze by pouring it on sides to drizzle down and fill in entire top center.
  4. Pipe on flowers and garnish with Oreos.
  5. **May need to make and extra half batch of frosting for decorating and final coat depending how much you use on your layers.

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The post Triple Layer Oreo Cake appeared first on Hugs and Cookies XOXO.

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