Best 5 Chocolate And Vanilla Bean Ganache Recipes

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Indulge your sweet cravings with our exquisite Chocolate and Vanilla Bean Ganache recipes. These luxurious and versatile ganaches are perfect for any occasion, whether you're looking to elevate a simple dessert or create a show-stopping centerpiece. The rich, velvety texture and harmonious blend of chocolate and vanilla flavors will tantalize your taste buds and leave you wanting more. With options for both dark and white chocolate, as well as variations incorporating cream, milk, and even coconut milk, there's a recipe here to suit every palate. Get ready to embark on a culinary journey that will satisfy your sweet tooth and leave you with memories to savor.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA BEAN CHEESECAKE WITH CHOCOLATE GANACHE



Vanilla Bean Cheesecake with Chocolate Ganache image

This recipe is the most recent cheesecake I gave to my mother for her birthday, and we all just loved it...too much! There's a hint of orange in the chocolate crust that makes every bite worth savoring.-Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

2 cups chocolate graham cracker crumbs (about 16 graham crackers)
4 teaspoons grated orange zest
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 vanilla bean or 1 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
2 cups fresh raspberries

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and orange zest; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature or until mixture thickens to spreading consistency, about 10 minutes., Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.

Nutrition Facts :

VANILLA BEAN CAKE WITH WHITE CHOCOLATE GANACHE



Vanilla Bean Cake with White Chocolate Ganache image

For a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. -Lisa Bogar, Coventry, Vermont

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 16 servings.

Number Of Ingredients 24

6 large eggs
1 cup unsalted butter, softened
1-3/4 cups sugar, divided
2 teaspoons vanilla extract
1 vanilla bean
3 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
WHITE CHOCOLATE GANACHE:
12 ounces white baking chocolate, finely chopped
1/2 cup heavy whipping cream
SWISS BUTTERCREAM:
1 cup sugar
1/2 teaspoon cream of tartar
4 large egg whites
1 cup unsalted butter, softened
7 tablespoons shortening
1 teaspoon vanilla extract
FILLING:
1/3 cup apricot preserves
1 cup sliced fresh strawberries
GARNISH:
Additional sliced fresh strawberries

Steps:

  • Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside. , Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes., For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. , Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.

Nutrition Facts : Calories 680 calories, Fat 41g fat (23g saturated fat), Cholesterol 156mg cholesterol, Sodium 227mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 8g protein.

CHOCOLATE AND VANILLA-BEAN GANACHE



Chocolate and Vanilla-Bean Ganache image

This rich, velvety, puddinglike ganache gets its complex flavor from vanilla and its mellowed sweetness from honey. Use this to make our Chocolate Thumbprint Cookies for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 5

1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate, finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Steps:

  • Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
  • Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

VANILLA GANACHE (FOR FILLING CHOCOLATES)



Vanilla Ganache (for filling chocolates) image

Chocolates - Week 5, June 8th These recipes are copied straight from my notes in my individual production pastry class. I'm putting them here on just a pinch for my own posterity. This is a recipe for ganache used to fill a chocolate bon bon. The ganache can also be used for truffles, or simply a topping for icecreams and...

Provided by Jordan Michelle Falco

Categories     Chocolate

Number Of Ingredients 5

6 oz heavy cream
2 oz glucose syrup
1 vanilla bean
1 oz softened butter
16 oz milk or white chocolate

Steps:

  • 1. Combine the heavy cream and glucose syrup in a saucepan. Scrape the vanilla bean into the cream mixture, then frop in the scraped pod. Bring to a boil.
  • 2. Remove from the heat and pluck out the bean pod.
  • 3. Pour the hot cream over the chcocolate and butter, and allow to sit for at least two minutes before stirring. If the chocolate does not melt completely, place the bowl over a double boiler and stir until the chocolate is smooth and no lumps remain.

MARJOLAINE



Marjolaine image

Made with nutty meringue, rich chocolate ganache, and vanilla and hazelnut buttercreams, the marjolaine is the perfect cake for special occasions.

Provided by Fredéric Morin

Yield Serves 10

Number Of Ingredients 16

1½ cups (200 g) packed hazelnut powder
4 eggs
1⅔ cups (180 g) plus 5 tablespoons (40 g) powdered sugar, divided
½ cup (60 g) sifted all-purpose flour
5 egg whites
¼ teaspoon salt
12 ounces (350 g) dark chocolate (65 percent cacao), finely chopped
1¼ cups plus 3 tablespoons (350 ml) whipping cream (35 percent butterfat)
4 egg yolks
1¼ cups (240 g) granulated sugar
3½ tablespoons water
1½ cups (340 g) unsalted butter, cut into cubes and at room temperature
1 vanilla bean
2 heaping tablespoons Nutella
6 tablespoons (90 ml) dark rum
About ¼ cup (35 g) hazelnuts, toasted and skinned

Steps:

  • Preheat the oven to 350°F (180°C). Line two 11-by-17-inch (28-by-43-cm) rimmed baking sheets with parchment paper.
  • To make the cake base, spread the hazelnut powder on another rimmed baking sheet, place in the oven, and bake for about 5 minutes, or until it smells like roasting nuts. Remove from the oven and pour into a bowl to cool.
  • In a stand mixer fitted with the whip attachment (or by hand with determination), whip together the eggs and 1⅔ cups (180 g) of the powdered sugar until white and creamy. Using a rubber spatula, fold in the hazelnut powder and flour just until thoroughly combined. Transfer the mixture to a large bowl, and rinse the whip attachment and the mixer bowl. Dry thoroughly.
  • Refit the whip attachment to the mixer, and put the egg whites, the remaining 5 tablespoons (40 g) powdered sugar, and the salt in the bowl. Beat until stiff peaks form. Gently fold the beaten whites into the egg-hazelnut mixture just until no streaks are visible.
  • Divide the batter evenly between the prepared baking sheets, and spread to level with a spatula, preferably an offset spatula. Place in the oven and bake for 11 minutes, or until lightly browned and set. Let cool in the pans on wire racks for about 10 minutes, then remove the parchment paper by lifting and peeling it slowly off the cakes. Let cool completely.
  • To make the ganache, put the chocolate in a bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let sit for 3 minutes, then whisk until smooth. Let the ganache sit for 20 minutes at room temperature to firm up a bit.
  • To make the buttercreams, rinse the whip attachment and bowl again, then put the egg yolks in the bowl. In a saucepan, combine the sugar and water over medium heat and heat until the sugar melts. Clip a candy thermometer to the side of the pan. When the sugar mixture reaches 226°F (108°C), start whisking the egg yolks. When it reaches 239°F (115°C), remove from the heat while slowly pouring in the yolks and whisking constantly. Continue whisking until the mixture is at room temperature.
  • Add the butter a few pieces at a time to the cooled egg mixture and whisk until well incorporated. Scoop out half of the mixture into another bowl. Split the vanilla bean lengthwise and, using the tip of a sharp knife, scrape the seeds from the pod halves into one of the bowls and mix well. Add the Nutella to the second bowl and mix well. If you notice a shiny film forming as you are stirring the buttercreams, quickly add a few drops of cold water and continue stirring. The buttercreams are easiest to work with if used right away.
  • If you're unable to get your hands on (that is, build) a metal mold in the dimensions described in the headnote, you can use 2 half-gallon (2-liter) milk cartons with the top and one long side cut out of each one. Adjust to any desired length by sliding the sides of the two cartons onto one another. Tape the bottom of the mold so that it maintains a perfect rectangle, and line the inside of the mold with parchment paper. With your "mold" built, you are ready to build your cake.
  • Measure the width of the mold, then cut the cakes into slabs of the same width, minus 1/4 inch (6 mm). Cut the slabs into even lengths to fit the mold. Place a cake layer, shiny brown side up, in the mold and brush a little of the rum over it. Top the cake layer with a layer of the Nutella buttercream, making it slightly thicker than the cake layer. Top the buttercream with a second cake layer, shiny brown side up, and brush with more rum. Top the cake layer with a layer of ganache, making it slightly thicker than the cake layer. Place a third cake layer, shiny brown side up, on the ganache layer and brush with more rum. Add a layer of the vanilla buttercream, making it slightly thicker than the cake layer. Repeat the layers, finishing with a cake layer topped with a layer of ganache. Then add the nuts.
  • Let the cake rest in the refrigerator overnight. The next day, cut the tape holding the mold together to release the cake. You may discover that the whole thing has sunk a bit, or that the cake has soaked the ganache excessively. No matter. You will have a delicious, silky brick of joy. To serve, cut into slices with a hot, wet knife.

Tips:

  • Use high-quality chocolate for the best flavor. A chocolate with a cocoa content of at least 60% is ideal.
  • Make sure the cream is hot but not boiling when you add it to the chocolate. If the cream is too hot, it can cause the chocolate to seize.
  • Stir the ganache constantly until it is smooth and creamy. If you stop stirring, the chocolate can start to clump.
  • Let the ganache cool completely before using it. This will help it to set properly.
  • If you are using the ganache to fill a cake or pastry, make sure it is cold and firm before you spread it. This will prevent it from seeping out.
  • Ganache can be stored in the refrigerator for up to 2 weeks. To reheat it, place it in a microwave-safe bowl and heat it in 30-second intervals, stirring in between, until it is melted and smooth.

Conclusion:

Chocolate and vanilla bean ganache is a delicious and versatile dessert ingredient. It can be used to fill cakes, pastries, and chocolates, or it can be served on its own as a dipping sauce or spread. With its rich, creamy flavor and smooth texture, ganache is sure to please everyone at your table.

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