New recipes

Muffins with "motz" made of dark chocolate ganache and whipped cream

Muffins with

For the muffins, all I had to do was put all the ingredients in a bowl and mix them for 3 minutes.

I mention that the butter was at room temperature.

I obtained a creamy and glossy composition that I distributed in the forms wallpapered with special muffin papers.

I left them on low heat for 15-20 minutes, until they grew and browned nicely.

Do not fill the forms but put the composition up to the middle of the form because they will grow.

I let them cool completely, I put ganache and whipped cream over them and I let them cool.

For those who don't know what it is ganache, I mention that it is a fine cream, fluffy and easy to make, with chocolate.

Prepare equal amounts of chocolate and liquid cream (depending on how much you need, either for garnish or for a cake where of course you will increase the quantities).

If you want it creamier, the quantity will be 2: 1, two parts whipped cream, one chocolate (eg 200 ml whipped cream, 100 gr chocolate) and if you want it stronger, the quantity used will be 1: 1 (how much chocolate, so much whipped cream)

Put the cream in a bowl, over low heat, and leave until it reaches boiling point.

(it doesn't have to boil!)

Set aside, add the chocolate (bitter, with milk, white - whichever you prefer) the pieces are made and mix until completely melted.

Cool well then refrigerate for a few good hours (preferably overnight).

Remove the bowl and mix the cream until it reaches the desired consistency and necessary for what you need.

Decorate very well with it, especially if you use dark chocolate because it no longer contains milk and becomes very firm.

What ingredients do we use for the chocolate ganache cream recipe?

Equal amounts of chocolate and sour cream are generally used, but depending on the cocoa content of the chocolate, this is the correct proportion for the creams:

  • -with 40-50% cocoa - equal amount, ie 200 g whipped cream, 200 g chocolate
  • -chocolate with 60-70% cocoa, use for example 280 g whipped cream and 200 g chocolate
  • -chocolate with over 70% cocoa, 300-320 g of whipped cream and 200 g of chocolate are used.

For wrapping the cakes, use chocolate with 70% cocoa, in an amount equal to whipped cream. Do not beat this ganache and wrap the cake. I will come back with detailed pictures when I make such a cake, it's a bit more difficult to make.

My recipes for cake and cake creams can be found here . I have recipes for simple or more elaborate creams, cheaper or more expensive: boiled milk cream (vanilla pudding), cream with mascarpone and ness, diplomat cream, butter cream and others.

Cake with walnut top and chocolate ganache

I saw this flourless cake top recipe in the cookbook a Sandei Marin and I liked the idea. So I made a mini cake with walnut top and chocolate ganache cream, reducing the quantities and thus adapting to the small number of people in the family.

If you want to make the cake for more people, increase the quantities in the recipe proportionally. That's because I made the cake in a small 18 cm cake form and you realize that you taste more of it than you eat. Kidding. :) It's enough if there are fewer people who will taste it.

It's also very simple to make and you don't need many ingredients or a lot of skill to make it.

It is a simple cake top, with walnuts and a spoonful of breadcrumbs (so not with flour) and a chocolate ganache as the filling. That is an easy cream to make, made of chocolate and sour cream.

I think it is the perfect cake for any beginner in cooking. It's not as sophisticated as it looks but it's very tasty. And much better than a confectionery cake in which you do not know what is put. At least the cream you put in this cake you know is a quality one. The same goes for chocolate. That you only choose them yourself when you buy them.

Cake with ganache cream and bitter icing

Whisk the egg whites
Rub the yolks well with the sugar and oil
In the egg whites add the egg yolk mixture, mix lightly
Then add flour mixed with baking powder, coffee, salt powder
Put everything in a tray lined with baking paper
Cook at the right heat for about 30 minutes

When it's cold, cut the countertop in half

200 ML whipped cream
200 gr milk chocolate
a tablespoon of honey

Break the chocolate into small pieces and place in a bowl
Whipped cream well (do not boil)
Pour hot over the chocolate and mix vigorously until all the chocolate has melted, adding a tablespoon of honey.
Put in the fridge for at least 3-4 hours

Remove and mix until it becomes a cream with a well-bound consistency
(it's one of the best creams I've ever tasted)

Place the first countertop, cream, then the second

We prepare the glaze

In a bowl, melt 100 gr of dark chocolate, 4 tablespoons of sugar, 120 gr of butter in a bain-marie
(don't melt it completely,
not to be too soft, but only enough to be mixed)
Allow to cool well then turn on the mixer
A fluffy and good glaze comes out.
Place nicely over the cake.
Good appetite!

Method of preparation

I haven't posted anything in a long time and I apologize for that. but today I set out to share with you the recipe for these miracles that I made especially for the day of a dear friend who turned the wonderful age of 50 years.

We start with the chocolate ganache because it takes some time to cool. So, we put the liquid cream on the steam together with the melted chocolate and when the cream has warmed up enough to melt the chocolate, remove from the heat, leave for about 5 minutes and then mix with a spatula until everything is perfectly incorporated and let it cool completely.

Mix the butter with the sugar, then add the eggs one by one and then add the flour that has been previously sifted with cocoa and baking powder. Finally we put the coffee cup. It is good not to put it all at once because the flour influences the consistency of the composition and it may take less. )

We prepare the muffin tins and with the help of a spoon we fill them about 3/4 quarters. Bake for about 20 minutes at 180 ° C. Don't forget to do the toothpick test.

As long as the muffins cool, we only have time to finish the topping. So mix the butter very well until it becomes frothy and then add one by one a spoonful of chocolate ganache. We add the vanilla essence and gataaa..topping is ready for our wonders.

With the help of a spirit, we decorate each cake with a thick mustard of ganache. I chose to decorate them with the wonderful number 50 made of fondant a few days before, in order to be in trend with the holiday ... normal. and a few popcorn made of fondant.

How to make dark chocolate ganache

One of the simplest but also tastiest (in my opinion) creams for cakes and pies is the one I will tell you about today on the blog how to do it: chocolate ganache.

There are several types of chocolate ganache depending on the type of chocolate used, such as dark chocolate ganache, white chocolate ganache, etc.

But what exactly is this cream with a special name and which may scare some people, thinking that it is something very complicated and difficult to put into practice? Well a chocolate ganache is nothing but a simple combination of only 2 ingredients: chocolate and cream.

Depending on the ratio in which the two ingredients are combined, chocolate ganache can be used as a raw material for some delicious truffles, cream for cakes and pies or even icing to cover them.

  • a 1: 1 ratio if we want to make cream for cakes and pies. That is, chocolate and cream in equal amounts
  • a 2: 1 ratio if we want to make chocolate truffles. That is 2 parts chocolate and one part cream.
  • a 1: 2 ratio if we want to use chocolate ganache to glaze a dessert. That is, one part chocolate and two parts cream.

Basically, how do we proceed? Simple: heat the cream well, but without boiling it, add the pieces of chocolate and then, when it melts, mix everything well. That's pretty much how you prepare one chocolate ganache.

Something you have to remember when you do chocolate ganache is that you need to work with quality ingredients. A good chocolate ganache, obviously it will work out if you use chocolate with a high cocoa content and cream with more fat cream.

For starters we prepare the cream because it will have to stay cold. Put the sour cream in a saucepan, place it on the fire and simmer over medium heat until it reaches the boiling point. Then turn off the heat, put the broken chocolate pieces, let it soften for two minutes and then mix until it melts completely.

Then let it cool and put the dish in the fridge for two hours or half an hour in the freezer. When it is very cold, mix with a hand mixer until the cream lightens in color, increases in volume and becomes aerated.

You can find milk and white chocolate ganache recipes here .

In a bowl, rub the soft butter with the sugar and essence for a few minutes. Then add the eggs, one at a time, mixing well after each one. We also incorporate the milk, alternating it with flour mixed with salt, cocoa and baking powder.

Don't be afraid if the dough looks a bit cut, in the end it will be right.

Cover with baking paper a 12-serving muffin tray and fill with dough about three quarters of the cup. I baked them in two rounds (because I have only one tray) in the preheated oven, at 180 -200 ° C for 20-25 minutes. Test with the toothpick for safety.

After they are ready, let them on a grill to cool completely and then decorate them with cream. I assure you that they are the best cupcakes with ganache cream which I ate. Try them too! Good appetite .

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

How much cream and chocolate do you put in a ganache? How does the proportion vary depending on the type of chocolate?

Unlike the average dark chocolate ganache, which is prepared in a 50/50 cream chocolate ratio, the white chocolate ganache has 2 times more chocolate than cream. Conversely, for chocolate with more than 50% cocoa (dark chocolate), add 2 times more cream than chocolate and a little sugar to correct the too bitter taste. Why? To obtain a cream with a good consistency, neither too hard nor too fluid. White chocolate is the weakest in this respect & # 8230

In short, to get 1 kg of ganache we need:

  • 670 g white chocolate + 330 g cream
  • 500 g medium chocolate (up to 50% cocoa) + 500 g cream
  • 330 g dark chocolate (over 50% cocoa) + 670 g cream + 100 g sugar (only over 60% cocoa)

Note: the quantities are all in grams! Weigh the cream for the cream, do not take by the volume in ml noted on the package.

Here you can see the confectionery recipe of medium chocolate ganache. See what it looks like after complete cooling (in the fridge) and beating with the mixer. It's a frothy, fine and airy cream.

Ganache is not a cheap cream! Being only 2 ingredients it is obvious that they must be of quality. We are not talking here about white household chocolate (like Crinolina or other inferior fakes) or about ordinary imitations of whipped cream, called "vegetables" (excluding Meggle, Hulala, Hoppla or other filth).

White chocolate should be of high quality, with a high content of cocoa butter (not other hydrogenated vegetable fats). If you tested fake white chocolate (inferior quality) I think you saw that it does not even melt properly but is granulated. I recommend Milka White, Austrian chocolate Manner at 400 g (from Selgros), Callebaut (online) or even 200 g sheets of Bellaroma white chocolate from Lidl (in purple packaging).

In terms of whipped cream, I recommend La Dorna simple, Olympos, Pilos (Lidl), Whipping Cream (Kaufland), Zuzu or Campino (Penny). It is important that the cream is unsweetened and has a min. 30% fat.

This white chocolate ganache is a bit sweet and can be topped with mascarpone. If we use it as such, it requires something sour: raspberries or other berries, orange fillets, lemon or other citrus fruits, etc.

I used this white chocolate ganache as the base of a cream for Ombre Cake with blueberries and mascarpone & # 8211 see here.

Also with chocolate ganache I made a trio flour cake with chocolate & # 8211 see here.

From the quantities below comes out approx. 1 kg of white chocolate ganache. You can multiply the recipe according to your needs.

Chocolate ganache cream cake

In the end, that's how it turned out, only that the cake came out. Preparation Cake & bdquoStrong sensations & rdquo: Top: Whisk the egg whites with a pinch of salt. Chocolate ganache confectionery recipe.

The cream used is a chocolate ganache, which I consider the best cream for the cake. I also wrote the steps to obtain it, but you can. The top is cut into 3 lengths. Syrup the first top with jam syrup. Then add a third of the cream.

How to make dark chocolate ganache. Add the second top over the cream. Simple cake cream with only 2 ingredients. Quick cream for cakes and desserts. The most famous and classic chocolate cream (ganache) is actually a combination of whipped cream with dark chocolate & # 8211 so ingeniously simple, very fine and tasty.

Chocolate cream with mascarpone for cake, cake, cookies, macarons urban flavors.

The chocolate and ganache cake is a delicious cream cake that can be served at any festive meal.

TABLE: separate the egg whites from the yolks. Beat the egg whites well with a pinch of salt. Put the sugar and water in a saucepan and let it simmer until all the sugar melts. Hot, pour it over the egg whites, and mix continuously. When we have finished pouring all the syrup, add the yolks, essence and oil. Mix the flour with the cocoa and sift it on top. Mix with a spoon until the whole composition is well homogenized. Grease a pan with oil and cover it with flour. Pour the dough, then put it in the oven until it passes the toothpick test. Allow to cool, then cut the top in half.

CREAM: in a bowl put the broken chocolate together with the whipped cream on the steam bath. Stir continuously until the chocolate melts, being careful not to boil. When it has melted, set it aside and add the essence. Leave it to cool, then put the cream in the fridge for a few hours.

SYRUP: in a saucepan, caramelize the sugar. When it is slightly brown, add water. Be careful not to jump drops of hot water. Keep the syrup on the fire for a few minutes. Turn off the heat and add the rum essence.

ASSEMBLY: in the tray in which we baked the top, we put the first top, we syrup, we put the cream, then the top and we syrup.

Over the cake with chocolate and ganache, put whipped cream and grate the chocolate. Refrigerate for about 1-2 hours.

Video: Chocolate GANACHE cake with creamy MASCARPONE!!!