ganache


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ga·nache

 (gə-näsh′)
n.
A rich icing made of chocolate and cream heated and stirred together, used also as a filling, as for cakes or pastry.

[French, lower jaw of a horse, jowl, good-for-nothing idiot, ganache, from Italian ganascia, jaw, from Vulgar Latin *ganathus, from Greek gnathos; see genu- in Indo-European roots.]

ganache

(ɡəˈnæʃ)
n
(Cookery) a smooth mixture of chocolate and cream, used in cakes, truffles, and chocolates
[C20: from French]
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Let the ganache cool until it has thickened slightly.
After Eight Martini Ingredients: 1tbsp chocolate ganache (see below), 50ml double cream, 30ml simple herb syrup made with mint (see recipe above and replace rosemary with mint), mint leaf or sprig to garnish.
cucharadas de cacao Ganache de chocolate: * 300 mi.
ANGELA'S BUCHE DE NOEL Ingredients 6 large eggs, separated 150g caster sugar 50g cocoa powder 60g self-raising flour 1 teaspoon vanilla extract 5 teaspoons icing sugar to decorate Filling: 200g brandied sweet chestnut puree 50g salted butter Ganache topping: 500g good dark chocolate, finely chopped 450ml double cream 1 teaspoon vanilla paste 1/2 teaspoon sea salt Method Preheat oven to 180C, fan 160C/gas mark 4.
Ingredients FOR CAKE * 1/4 cup boiling water * 4 tablespoons dark or milk chocolate * 3/4 cup flour * 2 tablespoons cocoa powder * 1/2 teaspoon baking soda * A pinch of salt * 50g butter * 3/4 cup sugar * 1/2 teaspoon vanilla essence * 2 eggs * 4 tablespoons oil * 1/2 cup butter milk FOR CHOCOLATE GANACHE * 200 ml cream * 250 g chocolate chips Preparation Pour boiling water on the chocolate and mix till smooth.
1/3 cup/30 grams Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting 'bc teaspoon salt For the chocolate ganache (optional): 7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimetre pieces 3/4 cup/180 millilitres heavy cream 1 tablespoon light corn syrup 1 tablespoon unsalted butter, at room temperature For the espresso cinnamon mascarpone cream (optional): 1 1/2 cups plus 1 tablespoon/375 millilitres heavy cream 3/4 cup/190 grams mascarpone Scraped seeds of 1/2 vanilla pod 2 'bd teaspoons finely ground espresso 3/4 teaspoon ground cinnamon 2 1/2 tablespoons powdered sugar Preparation 1: Heat oven to 350 degrees Fahrenheit/170 degrees Celsius.
In a bid to offer a slightly less rich alternative, I developed this recipe for chocolate mint cake, which offers a much lighter sponge and buttercream filling, and is then coated in a rich mint chocolate ganache around the exterior to ensure you get the chocolate hit without it being overly sickening.
5 Pour the ganache into the prepared pastry cases and serve with fresh raspberries and some vanilla ice cream.
Made with layers of pistachio ganache, chocolate bavaroise with chocolate biscuit, milk chocolate disk, raspberry compote and rose perfume, it's a rich dessert can can be shared or savored alone.
Churros French Toast with White Chocolate-Orange Ganache
If you find that the ganache splits, a great way to bring it back is to use a stick blender, which will emulsify the ganache brilliantly.
To make the ganache, place the chocolate, butter and golden syrup into a large heatproof bowl over a saucepan of boiling water.