While you can make ganache by pouring hot
cream over chopped chocolate, for this recipe you melt the chocolate right along with the cream.
Pour
the cream over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.
Pour
the cream over the chopped chocolate, wait a minute, and whisk until uniform and shiny chocolate ganache is formed.
Pour the boiling
cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
In a heat safe bowl, pour
cream over chopped chocolate.
Pour
the cream over the chopped chocolate, wait about a minute and whisk until uniform, shiny ganache is formed.
Pour the warm
cream over the chopped chocolate and let sit for 2 to 3 minutes or until the chocolate begins to soften.
Pour the hot
cream over the chopped chocolate and allow the mixture to sit for about 30 seconds, or until the chocolate beings to melt.
Pour the hot
cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
Pour hot
cream over chopped chocolate.
Strain out the add - ins from the cream and pour the hot
cream over the chopped chocolate, let sit for 10 minutes, then stir until fully emulsified.
Not exact matches
In a small saucepan, heat 120 ml / 1/2 cup heavy whipping
cream and a small pinch salt until just simmering, then pour
over the
chopped chocolate.
Pour the hot
cream over the
chopped melted
chocolate and let it sit for a minute.
To make ganache, heat heavy
cream until warm and pour it
over chopped chocolate.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33
Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour
Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour
Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198
Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219
Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde
Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork
Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb
over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285
Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double
Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk
Chocolate Frosting 310 Tartine
Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped
Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark
Chocolate and Toasted Almond Semifreddo 338
Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk
Chocolate Frosting 357 Marshmallows 358
Pour the hot heavy / double
cream over the
chopped dark
chocolate.
Bring heavy
cream to the brink of a boil in a small saucepan on the stove, then pour
over chopped chocolate.
Heat the
cream to just a boil and pour it
over the
chopped chocolate in a bowl.
Heat the
cream to a boil and pour it
over the
chopped chocolate.
White
chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy
cream 225g (8oz) good white
chocolate, finely
chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely
chopped candied kumquats * icing sugar or cocoa powder, for rolling Place
cream and
chocolate in a heatproof bowl and melt
over a saucepan of simmering water, stirring until creamy and smooth.
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark
chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate (58 % cocoa solids), coarsely
chopped — I used 70 % 200 ml heavy
cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely
chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine
chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate and
cream in a medium saucepan, stir
over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.
Heat
cream almost to a boil, pour
over chopped chocolate, wait a minute, and beat until you get a uniform and shiny
chocolate ganache.
White
chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white
chocolate,
chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white
chocolate,
chopped 168g (6 oz)
cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan
over medium heat until sugar dissolves.
When the
cream has come to a boil, pour
over the
chopped chocolate, and whisk until smooth.
Pour hot
cream over chopped dark
chocolate, and let it sit for a few minutes while
chocolate softens.
Milk
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
Chocolate Ice
Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream with Reese Whoppers (Adapted Ice
Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk
chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and 1/4 cup semi sweet
chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate, finely
chopped — the original recipe called for 8 ounces of milk
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly
chopped Directions Combine the
chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and
cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wa
cream in a large, heatproof bowl and set
over a saucepan of simmering water (I can't lie I just put it right in a saucepan
over medium heat and skipped the simmering water).
In a small saucepan
over very low heat, combine the
chopped chocolate,
cream, powdered sugar and cocoa powder.
In the top of a double boiler or a metal bowl set
over simmering water, combine
chopped semisweet
chocolate and whipping
cream.
Meanwhile, make ganache: Put
chopped chocolate and
cream in a medium metal bowl and set bowl
over (not touching) simmering water in a pot.
Pour hot
cream over 2/3 cup mini
chocolate chips (or
chopped chocolate).
Pour the hot
cream over the
chopped white
chocolate and let stand for 1 minute.
Heat heavy
cream to just barely boiling, then pour
over the
chopped chocolate and let sit for 5 minutes, or until mostly melted.
Ganache: (gaw - nawsh) Typically made by heating heavy
cream and pouring it
over chopped chocolate.
You can add some extra whipped coconut
cream chopped nuts and
chocolate sauce
over the mixture before serving.
Place the
chopped chocolate in a heatproof bowl and pour
over the hot
cream.
Pour the boiling hot double
cream over the
chopped dark
chocolate.
Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
Chocolate ganache: In a heatproof bowl set
over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces
chopped bittersweet or semisweet
chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
chocolate, 2 tablespoons whipping
cream, 1 tablespoon corn syrup, and 1 tablespoon butter until
chocolate is melted and mixture i
chocolate is melted and mixture is smooth.
Heat the
cream in the microwave until it begins to boil then pour
over the
chopped chocolate stirring until completely melted and smooth.
The
chocolate can also be roughly
chopped into
chocolate chips for cookies, melted
over ice
cream or used for s» mores (all sugar - free, if you chose the stevia route).
Microwave the soy
cream until bubbling (or heat it up
over medium heat in a saucepan), pour in the
chopped chocolate, and cover.
Place
chopped chocolate in a medium bowl and strain
cream through a chinois (or fine sieve)
over the
chocolate.
Heat the
cream in the microwave until it begins to boil then pour
over the
chopped chocolate stirring until completely melted and smooth.
Heat the
cream in a small saucepan to just under a boil; pour
over the
chopped chocolate, stirring until smooth.
Right now my stand by dessert is a 4 - layer
chocolate pudding dessert: a crust of
chopped nuts / flour and butter, a
cream cheese / Cool Whip / Powdered sugar covering
over the crust, middle layer of choc pudding and a top layer of Cool Whip with some choc.
Tip the
chopped chocolate into a bowl, add the salt and pour
over the hot
cream.