Your Questions About Chocolate Ganache Filling Recipe
chocolate filling for cake?
I’m baking a lemon cake and I want to have a chocolate filling for it but I don’t have a recipe. I was thinking white chocolate or dark chocolate for the filling but I’m not sure if I should do a mousse or a ganache. If anyone has a recipe for a chocolate filling for a cake, it would be greatly appreciated. thanks in advance for your answers.
oh and the frosting for the cake is going to be an orange buttercream if that helps at all.
* 3 tablespoons all-purpose flour
* 1/2 teaspoon salt
* 3/4 cup granulated sugar
* 1 cup half & half
* 5 egg yolks
* 2 teaspoons pure vanilla extract
* 3 squares (3 oz.) semi-sweet chocolate, finely chopped
Makes: About 1 1/2 cups of filling.
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add unsweetened chocolate to the mixture along with the vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using
URGENT! Chocolate Ganache Tart HELP! (Substituting heavy cream with whipping cream?)?
Is it possible to substitute heavy cream in a ganache tart with whipping cream?
Will both heavy cream and whipping cream also be able to be whipped into whipping cream?
The recipe says to bring the heavy cream to a light boil, but be careful not to scald it.
How can I tell when it’s beginning to scald? :/
Also, how long will a ganache tart take to chill until ready-to-eat in a freezer?
And how long will it take to chill in the refrigerator?
(This is assuming you put it in right after the chocolate + cream mixture is poured into the tart shell, so it’s probably quite hot still)
Finally, how can I tell if the ganache tart is ready to eat yet?
(like the ganache filling is hardened enough)
Sorry for so many questions,
but your help would be greatly appreciated!
Is there any possibility that the tart would be ready to be eaten within 95 minutes though? :S
Yes, they’re pretty much the same thing.
The scalding part makes no sense, since scalding is bringing it to a boil. Just bring it to a light boil
i would refrigerate overnight. Don’t put it in the freezer. It’ll be firm and not shaky/jiggly when it’s ready.
Is there ANY way, any way at all I can make chocolate ganache without the cream?
It’s really too late to go to the store and I have to have a cake ready in 13 hours. It’s devil’s food on the bottom and french vanilla on the top and I need a filling but I can’t find anything that sounds appealing that would work as a filling for these two flavors. Please don’t suggest jam. I wanted a bavarian cream but couldn’t find a decent recipe.
Do you have any coconut milk? You can substitute it instead of the cream. Your results will taste a little different, but you will still have a delightful (though subtly different) flavor and mouth feel. And it will tie the chocolate and vanilla together beautifully!
If you don’t have a can of coconut milk, but you do have some shredded coconut, you can make coconut milk out of the shredded coconut, and then use that in your ganache recipe!
Soak a cup of shredded coconut in two cups of water, for an hour or two. Put this in your blender, and blend until smooth with some vanilla if you like, and blend in sugar to taste. If it’s at all gritty, strain it through cheesecloth to make it smooth as cream!
Now go ahead and heat it up for your ganache. Hooray, coconut milk ganache!
can u put chocolate ganache in tarts & leave overnight ?
I want to make about 100 tarts and fill them with ganache for a function. Can I make them the previous day and keep them overnight, will they get soggy?? How do I go about it and what is the best recipe for making the ganache so it doesn’t turn the pastry to pudding ..
Yes you can. Bake blind the tart shells, when the the tart shells is cool pour melted chocolate on the surface and sides of the tart then let cool in the fridge until set. Then you pour the chocolate ganache. The melted chocolate will act as an insulator on the surface of the tart preventing the ganache from penetrating the tart.
P.s. Make sure your fridge is dry and no moisture like water droplets if not the outer part of the tarts will go soggy.
How do I make a Chocolate Tartufo Cake with Italian Cream Filling?
I went to a neat little Italian restaurant a while back. This restaurant had some of the best desert I’ve ever had. The one that I would really like to replicate is the Tartufo cake with Italian cream filling. It was a ball of very moist (almost doughy) chocolate cake with a smooth white Italian cream filling and something like a chocolate ganache on top of that. Anyone have a good recipe for this dessert? If not how would you go about making up a recipe for this?
Any help would be well appreciated thank you.
This is a recipe I have which makes a 3 layer 9″ cake. You could make smaller individual cakes with it.
ITALIAN CHOCOLATE CAKE
3 cups all purpose flour
1 1/4 cups unsweetened cocoa
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups sugar
1 1/4 cups vegetable oil
2 teaspoons vanilla
1 cup Whole Milk Ricotta
3 large eggs
2 1/2 cups water
Preheat oven to 350°F. Grease bottom and sides of two 9″ cake pans. Sift dry ingredients, mix together in bowl, set aside.
In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes. Add eggs. Beat until incorporated. On low speed, beat in flour alternately with water in 3 additions. Scrape bowl and beat at medium speed for 1 minute.
Divide equally in pans and bake for 35 to 45 minutes until cake test done. Cool in pans for 10 minutes and then turn onto plates. Frost with Chocolate Frosting (see below) when cakes are cool.
ITALIAN CREAM FILLING:
1 pint milk
1/2 c. Sugar
1/2 c. Flour
Almond & vanilla extract
1 lump (1 oz.) butter
Beat eggs, sugar, milk and flour. Cook over flame on the stove until thick, stirring constantly. Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract. Beat until smooth. Your pudding will be lumpy, so beat!
12 sq. Quality milk chocolate
1 cup sour cream at room temperature
Melt chocolate using double boiler or over simmering water. Stir until smooth then let cool to room temperature. Mix sour cream into chocolate with a wire whisk. Frost the first layer, then second layer, then the top and sides.
Garnish the finished cake with chocolate shavings, raspberries and whipped cream as desired
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