177754 chocolate black ganache torres Recipes
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crushed graham cracker crumbs (or substitute chocolate wa... and11 Morecrushed graham cracker crumbs (or substitute chocolate wafers), brown sugar, butter, melted (1 stick), heavy cream, semi-sweet chocolate chips, cream cheese, sugar, milk, smooth peanut butter, vanilla extract, chilled heavy cream, cream or peanuts or chocolate shavings or ganache, drizzled over top4 hour 25 min, 12 ingredients
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unsweetened dutch-process cocoa powder such as droste (si... and18 Moreunsweetened dutch-process cocoa powder such as droste (sift before measuring), all-purpose flour, cornstarch, a pinch baking soda, whole eggs, egg yolks, sugar, salt, water, sugar, raspberry liqueur such as chambord, heavy cream, unsalted butter, light corn syrup, semisweet or bittersweet chocolate (not unsweetened), chopped coarse, seedless raspberry jam, heavy cream, semisweet or bittersweet chocolate (not unsweetened), chopped coarse, garnish: fresh raspberries19 ingredients
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unsweetened chocolate, butter, granulated sugar and6 Moreunsweetened chocolate, butter, granulated sugar, eggs, lightly beaten, vanilla, all-purpose flour, semi-sweet chocolate chips, divided, black raspberry jam , preferable seedless (do not substitute red raspberry or blackberry) at room temperature, vegetable oil25 min, 9 ingredients
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all-purpose flour, baking soda, salt, buttermilk (shaken) and18 Moreall-purpose flour, baking soda, salt, buttermilk (shaken), vanilla, granulated sugar, egg, chocolate (black ) icing, confectioners sugar, light corn syrup, lemon juice, vanilla extract, water (you may need more), unsweetened cocoa powder, vanilla (white ) icing, confectioners sugar, light corn syrup, lemon juice, vanilla, water22 ingredients
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chocolate cookie crumbs, butter, melted and17 Morechocolate cookie crumbs, butter, melted, light cream cheese, softened, philadelphia cream cheese, softened, sugar, eggs, vanilla, sour cream or yogurt, heavy cream, chocolate ganache mixture, instant espresso coffee (optional), plain chocolate , chooped, heavy cream, butter, decoration, roasted coffee beans, cocoa powder, hazelnuts, coarsely chopped1 hour 15 min, 20 ingredients
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Chocolate Genoise with Chocolate-Peppermint Ganache
water, sugar, dark creme de cacao, vanilla extract and16 Morewater, sugar, dark creme de cacao, vanilla extract, nonstick vegetable oil spray, cake flour, unsweetened cocoa powder, baking soda, eggs, egg yolk, sugar, salt, vanilla extract, unsalted butter, melted, cooled, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, whipping cream, light corn syrup, peppermint extract, vanilla extract, chocolate curls (about 6 oz)20 ingredients -
Chocolate Covered Turtle Cheesecake
oreo (or store brand ) cookies, crushed, sugar and19 Moreoreo (or store brand ) cookies, crushed, sugar, melted butter, vanilla caramels, whipping cream, pecans, cheesecake, cream cheese, neufchatel cheese, sugar, eggs, whipping cream, unsweetened chocolate, melted, semi-sweet chocolate, melted, ganache, whipping cream, chopped chocolate, chopped pecans, caramel sauce (ice cream topping), cream1 hour 5 min, 22 ingredients -
Chocolate-Raspberry Ganache Frosting
heavy cream, semi-sweet chocolate chips and2 Moreheavy cream, semi-sweet chocolate chips, seedless red raspberry preserves, butter20 min, 4 ingredients -
Chocolate-Walnut Ganache
whipping cream or half-and-half and3 Morewhipping cream or half-and-half, sweet dark chocolate, finely chopped, vanilla extract, chopped walnuts4 ingredients -
Chocolate Zebra Hug Cookies
unsweetened baking chocolate, eggs, granulated sugar, oil and5 Moreunsweetened baking chocolate, eggs, granulated sugar, oil, baking powder, vanilla extract, flour, hugs chocolates (black and white ), powdered sugar (to roll dough balls in)1 hour , 9 ingredients -
Chocolate Black Tea Cake
eggs, separated, butter, white sugar and6 Moreeggs, separated, butter, white sugar, brewed black tea, cooled, all-purpose flour, baking powder, dry breadcrumbs, unsweetened cocoa powder, hazelnuts, chopped11 min, 9 ingredients -
Wagashi Chocolate Sculpture (Jacques Torres)
bittersweet chocolate , tempered, see how to temper choco... and7 Morebittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.2 hour , 8 ingredients
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