Yummy Traditional

Chocolate Ganache Recipe

Chocolate Ganache | Chocolate Fudge || How to make chocolate ganache with step-by-step photos and video

Chocolate ganache also has another name, called fudge, as well; this recipe is just 2 ingredients with virtually endless uses. For the testing ganache, I recommend using semi-sweet chocolate.

Chocolate ganache/fudge is a 1:1 mixture of chocolate and warm cream

Stirred until smooth, silky, and shiny. Ganache is a staple in any baker’s kitchen. It’s not easy, quick, and it’s uniquely versatile. Chocolate ganache/fudge can be filled, dipped, spread, frosted, topped, or layered on a cake. The uses are virtually endless.

My Latest Video: Chocolate Ganache:

Uses for Chocolate Ganache:

Topping for chocolate cupcakes or no-bake cheesecake jars
Filling for layer cakes
Topping for brownies, pound cake, vanilla cake, or ice cream
Filling for chocolate hand pies
Dip for strawberries and other fruit
Topping for chocolate cake, flourless chocolate cake, or chocolate mousse cake
Layered in trifles
Filling for no-bake s’mores cake
Topping for homemade éclairs, crepes, angel food cake, and peanut butter pie
Filling for orange butter cookies and striped fudge cookies
See recipe note.
For the best result, follow my detailed step-by-step photo instructions and tips

Recipe notes:

Cream: Do not use half-and-half, whole milk, or any other liquid; the ganache will not set properly. For a non-dairy alternative, use canned coconut milk. See recipe note.
Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate.

Best Chocolate to Use in Chocolate Ganache

The best chocolate for chocolate ganache is a pure chocolate baking bar. Pure chocolate is sold in 4-ounce bars in the baking aisle. Do not use chocolate chips because they will not melt into the best ganache consistency. If you must use chocolate chips, make sure they are higher-quality chocolate, such as Ghirardelli brand semi-sweet chocolate chips.

For the traditional chocolate ganache

I recommend using semi-sweet chocolate, which is the most commonly found chocolate in the baking aisle. It contains 35 – 45% cacao and is usually sweeter than bittersweet or dark varieties and darker than milk chocolate and white chocolate.

TIP: The best tool for chopping chocolate is a large serrated knife. The grooves help chip away the hard chocolate bar texture.

These 2 Tricks Make Chocolate Ganache Even Easier:

Here are my 2 super simple tricks that make ganache even easier to make.
Chop the chocolate as fine as possible. The finer you chop the chocolate, the quicker it melts with the cream. If the chocolate is in large chunks, it won’t fully melt.
Pour the warm cream over the chopped chocolate and let it sit before stirring. After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt, which means that you won’t need to over-stir it.

For more similar recipes:

Chocolate syrup

Condensed milk

Homemade khoya

Homemade yogurt

Homemade unipuff

If you have tried this Chocolate Ganache Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

Piped Chocolate Ganache:

Choose chocolate ganache if you’re craving a pure chocolate topping for your desserts. Once it cools and sets, you can pipe it onto your favorites, including chocolate cupcakes.

Whipped Ganache

Let’s take chocolate ganache 1 step further. Did you know that you can beat ganache into a whipped frosting consistency? Think whipped buttercream, but not as sweet or heavy. Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes.

Chop the chocolate bar with the help of a sharp serrated knife.

Place finely chopped chocolate into a heatproof bowl or metal bowl.

Heat cream on the stovetop just simmering; if it’s boiling, the cream is too hot and could separate or even burn the chocolate.

Once you see a little simmer around the edges, turn off the heat and immediately pour the warm cream over the chocolate.

Let the two sit for a few minutes before stirring.

Stir until smooth

After you stir the chocolate and warm cream together

Use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more.

But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.

Chocolate ganache is ready to use in a recipe; transfer it into the bottle or container.

Chocolate ganache can be stored in the fridge.

Special Chaat Masala Powder Recipe

Sana Rasheed Add Comment

Special Chaat Masala || Chaat Masala powder || How to make special chaat masala powder with step-by-step photos and video....

Chaat Masala Powder is the most popular tangy spice blend that is a combination of different spices, mainly used in a variety of chaats, dahi baray, and samosa chaat by sprinkling, and in some recipes is added as a spice. Chaat masala has a tangy and sharp taste.

In Pakistan, iftar or snack is incomplete without chaat masala. Additionally, chat masala is a key ingredient used in many sub-continental dishes. In our home, we make homemade chaat masala, and just a little gives off so many flavors.

My Video Special Chaat Masala Powder:

So, for the people who love spicy dishes, this recipe is a keeper. Make it and spice up anything that you want. I have already shared the chaat masala recipe in my earlier post, but this is another version of chaat masala in which I brought some changes to it_ Ramadan is even forthcoming, so I put this recipe in the Ramadan special.

Also, I did mention it tastes very different from the regular chaat masala available in the market. Do try it, peeps

So let’s begin

For more similar spice recipes:

Basic garam masala powder

Garam masala powder

Instant pakora mix powder

Tomato puree

If you have tried this Chaat Masala, then don’t forget to rate the recipe. You can also follow me on social media

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

To make this recipe, firstly, put whole spices into the pan.

Collect all the powder and spices on the plate.

Heat the pan and dry roast the whole spices until they have an aroma. Be careful not to roast them. Transfer to the plate and let them cool.

Then shift to the grinding jar.

Grind all of them together until you get the fine powder.

Mix all of them

Add powdered spices to it.

Mix them together very well.

Towards the end, put Kashmiri red chili powder to bring brightness and color to the masala.

Further, stir to mix them together until everything is incorporated.

Transfer to the plate or bowl.

Preserve in a jar or bottle and use in chaats and salad.

Easy Pita Bread Recipe

Sana Rasheed Add Comment

homemade-pita-bread-recipe-with-step-by-step-photos

Easy Homemade Pita Bread || Pita Bread Recipe || How To Make Pita Bread With step-by-step photos

Pita bread is a yeast-leavened, round flatbread made from all-purpose flour. It includes a widely known version with an interior pocket, also known as Arabic bread. fresh warm, fragrant, perfectly puffy pitta bread

Making pita bread at home is easy to make and requires a few ingredients you may already have on hand and kitchen.

Pita bread is actually a very straightforward bread dough: water, flour, yeast, salt, and oil, and, in addition, milk powder to make soft pita bread.

I didn’t bake pita bread. I cook it in a skillet. This is a super-easy way of making pita bread at home. and can be used in many more recipes like shawarma, pita bread rolls, pita sandwiches, etc

I made these pita breads especially for shawarma, as I mentioned in my last homemade mayonnaise post.

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.

Recipe notes:

Baked pita bread is best enjoyed fresh and hot out of the oven. However, it can be stored well in an airtight bag for a few days. To warm it up, you can use your oven, toaster oven, or even heat it over an open flame.

Allow the pita bread to cool completely before storing it in zip-top bags. Be sure to push out all the air to keep it fresh. To make it easier to pull out one pita at a time, layer wax paper between the pitas.

You can also freeze pita bread for up to 3 months. When you're ready to eat the frozen pitas, warm them in a medium-heated oven without needing to thaw them first.

If you want to prepare the dough ahead of time, you can store it in the refrigerator after it has risen. This way, you can bake only 1, 2, or as many pitas as you need on a given day, while keeping the rest of the dough in the fridge for later use. If stored properly, the dough will last in the refrigerator for up to one week.

When cooking each pita bread, use a low flame, but ensure that the skillet is well-heated before placing the pita on the Tawa.

For a whole wheat pita, use 1 ½ cups of whole wheat flour and 1 ½ cups of all-purpose flour.

For more Homemade Recipes:

breadcrumbs

bread loaf

Mandi Patti

Kitchen hacks and tips

Pizza dough

Naan dough

Puff pastry dough

If you have tried this Pita Bread Recipe, then don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

In a large mixing bowl, add lukewarm water with sugar and stir until the sugar is dissolved. Next, add yeast and bread improver and mix well.

In the end, add milk powder and salt, and further stir to mix them up.

Gradually, add sifted flour into the mixture and whisk together. Next, add yeast and bread improver and mix well.

Once they come in a dough form, transfer the dough onto the working area. Start kneading the dough by adding oil. Keep kneading for a while or so until smooth.

Cover and let the dough rest for 20 minutes. Then knead again for a couple more minutes.

Divide the dough:

Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Each dough weight should be 100g

Give a ball shape to each portion.

Cover with cling wrap and leave them for 10 minutes or so to rest. Let them rise again for 30 minutes.

Shape the pita:

Sprinkle some flour and roll one of the pieces into a circle that's 8-9 inches wide and about a quarter-inch thick.

Fork the rolled ball. Repeat with the other pieces of dough. You have two options for baking the pita: skillet or oven. Here, I used a skillet to cook it.

Cook Pita:

Heat a cast-iron skillet over medium-high heat. The skillet is ready when the beads of water sizzle immediately.

Working with one pita at a time, lay a rolled-out pita on the skillet and cook for 30 seconds until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side.

Until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up, forming a pocket.

Keep the baked pita covered with a clean towel while you work on the rest.

You can store pita bread for at least a month.

Chocolate Ganache Recipe

Special Chaat Masala Powder Recipe

Easy Pita Bread Recipe

Followers