The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 14, 2009
Simple and yummy! I also brought the cream just to a boil and poured over the chocolate, let it sit for a minute and then whisked it.
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Cooking Level: Intermediate

Living In: Lynden, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 11, 2009
I like to use 1 cup of cream and bring it just to a boil over medium high heat before pouring over the chocolate. Depending on what I'm using it for, I'll whisk it really good after pulling it out of the fridge.
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Oct. 11, 2009
Very nice sheen and 30 minutes in the fridge gives a nice consistancy to pour over cake or whatever you like.
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Cooking Level: Expert

The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 8, 2009
I used white chocolate morsels, and while it tasted good, it wasn't thick enough.... not sure what to change about that.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 13, 2009
I may have done something wrong... but this was very runny. I followed the directions exactly but never got a good consistancy and even after being cooled in the fridge it is not "spread-able"; it is runny. (I used very high quality ingredients so that was not the problem.) Despite the consistancy it does taste good!!!
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 5, 2009
Simple, satiny, and delicious. I used very high quality dark chocolate and spooned this ganache between cake layers. It helped to stabilize the cake and tasted great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 1, 2009
Perfect.
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Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 15, 2009
Delicious and easy. I don't usually care for frosting, but this tastes light while being very rich. I did strain the hot mixture per another reviewer's suggestion.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Belmont, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 17, 2009
I've been looking for a choclate glaze to put on top of a cake and these is the one.. Tasted great and stayed on great..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 15, 2009
great recipe for a simple classic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 11, 2009
Easy to make. I used it on a chocolate cheese cake and it was awesome!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 6, 2009
The measurements are good - the method.... well, I learned to make ganache at a chocolate shop. Heat the cream on Med. heat until it jusssssst quivers on the top. Then pour it over which ever chocolate you choose to use ( I like mine dark!). Let it sit for a minute until the chips are mostly melted, then hit it with a wisk. THIS IS IMPORTANT - start in the middle and wisk until the chocolate incorporates and is glossy, then inc. the rest. Let it sit to room temp. or consistancy you are wanting, and go for it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Apr. 22, 2009
Rich, delicious, and simple. This recipe uses basic ingredients and is very adaptable.
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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 15, 2009
I used 6+ oz of dark chocolate squares (didn't have any chocolate chips) and it was very good! I did not even chill it before spreading on my cake.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 30, 2009
I think the heavy cream to chocolate ratio is a bit much. It'd be hard to make truffles following this recipe as it will never get to a solid enough state no matter how long it's been refrigerated. Works great as a topping for a cake though.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 9, 2009
Very good...I used this on One Bowl Chocolate Cake from this website.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 7, 2009
Everyone loved this. Thanks for the wonderful recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 25, 2009
I found this a little stiff- next time I will add additional cream- tasted great though, could really taste the chocolate-not too sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 17, 2009
This is by far the very best ganache recipe I have tried from Allrecipes.com, and I have tried several. I usually use 3 cups semi-sweet chocolate chips and 2 cups heavy cream (which is triple the recipe). This will fill and frost a 10 inch 2 layer cake, including a bit of border trim along the edge and bottom that I put through a decorating tube. I usually use this on Groom's cake made with Devil's Food cake and sometimes I whip the ganache after filling the cake to frost it. This makes the chocolate lighter in color, but in no way detracts from the flavor. I have used it straight without whipping and that is just as good and a bit more glossy. I usually put chocolate curls on the top of the cake for a finishing touch. This is a very simple recipe, and always turns out perfect. It's the only one I will use, unless I want the ganache runny, then I will use the Pro Ganache recipe from this sight. It doesn't set as well and is good when you need it to run down edges and around plates that the dessert sits on.
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 5, 2009
My son dislikes frosting/icing, so I tried this recipe to top his birthday cake. He loved it, as did my husband. I'll definitely make this again.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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