Tag Archives: Chocolate Ganache

Chocolate Mint Ganache Brownies Print

It’s St. Patrick’s Day week and whether we’re Irish or not, it’s so much fun to celebrate any and all things “Irish”! My contribution to this most green of days are these Chocolate Mint Ganache Brownies. Leave off the minty-green piping and you can serve these amazing ganache-glazed brownies any time of the year… I found this Grasshopper Brownies recipe on a favorite blog, Smitten Kitchen and adapted it using my standard maple syrup sweetener. Doing so, slightly reduces the amount of butter and egg in the recipe, which, along with the use of an unrefined sweetener, helps to make these just a wee bit more healthful. I hope your St. Patrick’s day celebrations are filled with fun, some wearin’ o’ the green, and just maybe a chocolate mint ganache brownie…or two… Sláinte!

Ingredients

    For brownies:
  • 1 1/4 sticks (10 tablespoons) unsalted butter
  • 1 1/3 cup bittersweet chocolate chips (I used Guittard)
  • 1 cup maple syrup (the real stuff)
  • 2 large eggs, plus 1 egg yolk, lightly beaten
  • 1 1/4 teaspoons vanilla
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • For chocolate mint ganache:
  • 1/2 cup half & half
  • 1 1/4 cup semi-sweet chocolate chips
  • 1 1/4 teaspoon peppermint extract
  • For mint piping, optional: (See note below)
  • 1/4 cup half & half (light cream)
  • 3/4 cup quality white chocolate chips (I used Guittard Choc-au-Lait)
  • 1/2 teaspoon peppermint extract
  • McCormick’s Color from Nature food coloring (see package on how to make the color green)

Directions

Preheat oven to 350°F

    Brownie layer:
  1. Spray Baker’s Joy spray oil (or similar) on a 13 x 9-inch baking pan lined with a sheet of heavy-duty foil, leaving a 2 inch overhang on the long side.
  2. Melt butter, chocolate, and maple syrup in a 4-quart heavy saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined. Don’t over stir; it makes for tough brownies!
  3. Spread batter evenly in baking pan and bake on the middle oven rack until set and a toothpick inserted in center comes out with moist crumbs adhering, for 20 minutes. Cool completely in pan, about 1 1/2 hours.
  4. Chocolate mint ganache:
  5. Bring light cream to a simmer in a medium saucepan; remove from heat. Pour light cream over bittersweet chocolate in a bowl. Let sit for about a minute; then whisk until smooth. Stir in extract and set aside for 20 minutes to cool and thicken.
  6. Spread chocolate mint ganache evenly over the top of cooled brownies. Chill until firm, about 30 minutes. Remove brownies from pan using the foil overhang. Cut the brownies into squares using a large sharp knife. (If you’re fussy like me and want all of your brownies to have tidy, clean edges, I’d recommend wiping the knife clean after each cut).
  7. Mint piping, optional: (See note below)
  8. Bring light cream to a simmer in a small saucepan; remove from heat. Pour light cream over white chocolate in a bowl. Let sit for about a minute, then whisk until smooth. Stir in extract and set aside for 15-20 minutes until it cools and thickens enough to pipe easily.
NOTE: The piping I put on these brownies was in celebration of St. Patrick’s Day, obviously, but feel free to leave it off; they’ll still be completely scrumptious.

Adapted from: Smitten Kitchen
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Chocolate Flourless Torte Print

Ah, the holiday of love! Hearts and flowers and above all….chocolate! Smooth, delicious, and richly decadent don’t even come close to describing this Chocolate Flourless Torte! I’m just going to say it right now: “This is my all time favorite dessert that I’ve posted so far on Dreaming Dessert!” And that is no small thing either, ‘cuz I like a whole lot of what I’ve shared on this site. But this…this, I L.O.V.E. Those of us bakers who are also confirmed chocoholics have a certain kitchen cred when it comes to recommending a chocolate dessert and this one couldn’t come more highly touted. I don’t want you to be intimidated by this dessert either; despite it’s appearance, it’s really a breeze to make. I hope you fall in love with this divine chocolate torte, as I did! Happy Valentines!

Chcolate Flourless Torte

Chcolate Flourless Torte

Ingredients

    For the torte
  • 1 cup water
  • ½ cup maple sugar or ¾ cup granulated sugar
  • 9 tablespoons unsalted butter, diced
  • 2 ¼ cups bittersweet or semisweet chocolate chips (Guittard or other premium brand)
  • 6 large eggs
  • For the ganache
  • 1 cup whipping cream
  • 1 cup bittersweet or semisweet chocolate chips

Directions

Preheat oven to 350°F

    For the torte:
  1. Butter the bottom and sides of a 9-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment thoroughly.
  2. Wrap 2 layers of heavy-duty foil around outside of pan, crimping it close to the sides of the pan, bring foil to top of rim.
  3. Combine 1 cup water and sugar in a small saucepan. Bring to boil, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
  4. Melt butter in large saucepan over low heat. Add chocolate and whisk until completely smooth. Whisk sugar syrup into chocolate. Set aside for 5 minutes to cool.
  5. Add eggs to chocolate mixture and whisk until well blended.
  6. Pour batter into prepared pan. Place cake pan in a large, 3” deep oven-safe skillet or roasting pan. Carefully add hot water to the skillet or pan so it comes halfway up sides of the foil-wrapped cake pan.
  7. On the center oven rack, bake cake until the middle no longer moves when pan is gently shaken, about 40 minutes. Check at 35 minutes.
  8. Remove cake from water bath; transfer to a cooling rack. Cool in pan to room temperature.
  9. For the ganache:
  10. In a small saucepan over medium heat, bring whipping cream to a simmer. Remove from heat.
  11. Add chocolate and whisk until smooth and creamy. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake.
  12. Refrigerate cake in pan until ganache is firm.
  13. Serves: 16

    Adapted from: Simply So Good

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