Best 4 Chocolate Ginger Ganache Recipes
Indulge in a symphony of flavors with our exquisite Chocolate Ginger Ganache recipe. This decadent treat combines the richness of chocolate with the zesty warmth of ginger, creating a taste experience that will tantalize your palate. With its velvety smooth texture and perfect balance of sweetness and spice, this ganache is a versatile culinary delight that can be enjoyed in various ways. Spread it over a freshly baked cake or tart, use it as a filling for bonbons or éclairs, or simply savor it by the spoonful.
This recipe collection offers three variations of the classic Chocolate Ginger Ganache, each with its unique twist. The first recipe introduces the fundamental technique for crafting a rich and creamy ganache using dark chocolate, heavy cream, and freshly grated ginger. The second recipe elevates the ganache with the addition of white chocolate, resulting in a sweeter and milder flavor profile. Finally, the third recipe incorporates milk chocolate, creating a ganache that is both luscious and subtly sweet.
Whether you're a seasoned pastry chef or a home baker looking to impress your loved ones, these Chocolate Ginger Ganache recipes are sure to satisfy your cravings for something extraordinary. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.
CHOCOLATE GANACHE AND GINGER TART
One of my favourite combinations: chocolate and ginger!
Categories Chocolate Desserts Desserts Sweet Pies, Pastries and Tarts Sweet Pies, Pastries and Tarts
Yield 8
Number Of Ingredients 12
Steps:
- Method Preheat the oven to 180 °C. Prepare a 13 x 35 cm loose-bottomed rectangular tart pan. Chocolate pastry Combine the butter and sugar in a blender and, with the motor running, add the whole egg and the egg yolk. Add the flour and cocoa powder and blend until it forms a dough. Wrap in plastic wrap and refrigerate for 30 minutes. Press the pastry into the prepared pan and bake blind for 10 minutes (no need to use baking paper and beans). Glacé ginger Slice the peeled ginger as thinly as possible. Place the ginger into a saucepan and cover with water. Bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and repeat. Place the sugar, water and salt into a saucepan and add the ginger. Cook until the liquid is the consistency of thin honey and the ginger is transparent. Remove from the heat and carefully scoop the ginger out of the liquid. Place the strips on a cooling rack and keep to one side to dry overnight. Chocolate ganache Melt the chocolate in the microwave and heat the cream slightly. Add the cream to the chocolate and combine gently with a whisk. Pour a 1-cm thick layer of ganache into the prepared tart pan. Layer generously with the glacé ginger and cover with the rest of the ganache. Keep to one side until set. Serve with vanilla or chocolate ice-cream.
CHOCOLATE GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE GINGER CAKE
Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.
Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE GINGER GANACHE
Make and share this Chocolate Ginger Ganache recipe from Food.com.
Provided by keeney
Categories Dessert
Time 10m
Yield 2 1/2 CUPS, 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine coconut milk, palm sugar and ginger in saucepan.
- Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Remove from heat.
- Add chocolate and whisk until mixutre is melted and smooth.
Nutrition Facts : Calories 356.5, Fat 31.2, SaturatedFat 22.3, Sodium 41.2, Carbohydrate 27.9, Fiber 7.7, Sugar 15.4, Protein 6.6
Tips:
- Use high-quality chocolate. The quality of the chocolate you use will have a big impact on the flavor of the ganache. Look for chocolate with a cocoa content of at least 60%.
- Bloom the chocolate. Blooming the chocolate helps to stabilize it and prevent it from seizing. To bloom the chocolate, place it in a heatproof bowl over a saucepan of simmering water. Stir the chocolate until it reaches a temperature of 115°F (46°C). Remove the bowl from the heat and let the chocolate cool to 80°F (27°C).
- Use fresh ginger. Fresh ginger has a more intense flavor than ground ginger. If you can't find fresh ginger, you can use 1 teaspoon of ground ginger instead.
- Don't overcook the ganache. The ganache is done when it reaches a temperature of 165°F (74°C). If you overcook it, it will become thick and grainy.
- Let the ganache cool completely before using it. The ganache needs to cool completely before you can use it. If you use it while it's still warm, it will be too runny.
Conclusion:
Chocolate ginger ganache is a versatile and delicious dessert sauce. It can be used to top cakes, pies, ice cream, or even fruit. It can also be used as a filling for chocolates or truffles. No matter how you use it, chocolate ginger ganache is sure to please your taste buds.
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