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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nancy55

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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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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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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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Elruba

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 5, 2008

This is such a quick and wonderful looking topping...I used to do a messy job with frosting cakes before and was always looking for a better way to make the cake look good and this ganache is the answer! Its so quick and when poured over a cake gives the feeling of a completely professionally done cake

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mehjabin

Cooking Level: Intermediate

Living In: Billerica, Massachusetts, USA

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Reviewed: Oct. 24, 2008

what a hit recipe. the simplest ganache. to get smooth shiny coat on your cake: pour while warm, tilt your cake to spread the ganache, do not use any spatula.

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johana

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Reviewed: Sep. 21, 2008

I used this to pour over Lisa's Chocolate Chocolate Chip cake from this site. My cake was already cooled off on a cookie rack, so I placed some waxed paper underneath it to catch the drips. I put it in the fridge for an hour to set, then took it back out and drizzled some white chocolate chips over it (melted with some butter and put in a ziploc bag). It looked FANTASTIC, and tasted just as good. The chocolate cake hating men in my family had seconds. Thanks for the recipe!

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B_32

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2008

I made this recipe with Nestle semi sweet morsels. The texture was nice and it set up well after being in the fridge for about 45 minutes. This made it spreadable instead of pourable. I also tried the same strategy with white nestle chips. These didn't firm up as well (even after a few hours) but it was still good. I used both of these ganache mixes over 'dark chocolate cake 1' recipe from this site, the vanilla between layers and the choc. on the sides and top. Incredibly fattening, but oh so good! I think with a better quality chocolate this could be a 5 star recipe.

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RAISIN1

Cooking Level: Expert

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Reviewed: Jun. 6, 2008

i just love this recipe...it turned out perfect. i had semi sweet chocolate chips in the pantry and didnt have to go out and buy special chocolate..and wait an hour in room temp intill you pour it and it is just perfect...thanks

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hi,kc

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Reviewed: Jun. 6, 2008

Great recipe. I also use this as a base and omit the chocolate, use butterscotch chippits instead and beat it till its nice and fluffy.

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Jade

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Reviewed: Apr. 19, 2008

I was bummed when I ran out of powdered sugar for frosting. Relieved when I found this recipe. In heaven, when I tasted it. Just used good ol' Nestle chocolate chips and it was delicious.

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Mary O

Cooking Level: Expert

Living In: Harvard, Illinois, USA

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Reviewed: Apr. 15, 2008

So good! I made this to go on a Boston Cream Pie. It may have been a little rich for the pie, but it was the best part as far as I'm concerned! It was beautifully shiny and it was smooth and melted in your mouth.

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jaime777

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 26, 2008

Perfect! I left it in the fridge until it was cold and then spread it over a Chocolate Mud Cake.

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MRS TEMPEST

Cooking Level: Intermediate

Home Town: Not Specified, Queensland, Australia

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Reviewed: Feb. 28, 2008

Thank you for the recipe. It's unbelievably easy and my family loves it. Coconut milk (the thick kind that has the same amount of fat as dairy cream) works pretty well as a substitution for the whipping cream. The texture is not quite the same and it has to stay in the refrigerator longer to be usable, but it's tasty and doesn't have a strong coconut taste.

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Gracie I.

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Reviewed: Jan. 13, 2008

WOW...this was SO GOOD (and decadent too!). I had never done a ganache before and used this to top Cream Cheese Pound Cake I from this site. I ended up using Lindt 100g bar of Madagascar 65% cocoa and it was fabulous. Melted all together over low, removed and let cool for about 45 mins as I wanted a pourable ganache. Probably could have left a few mins longer to get it to that perfect consistency, but nonetheless, it was FABULOUS!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Nov. 7, 2007

Ooops, this review is for another frosting! Sorry :)

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Maryann

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Reviewed: Sep. 30, 2007

Love this- so yummy. I wanted a white chocolate ganache (to go over a dark flourless chocolate cake) so I used (real) white chocolate chips, chopped. I brought the cream to a boil first, and then poured it over the white chocolate, let it sit a few seconds, and stirred it together. I was worried because at first it wasn't incorporating, but I got out a mini wisk and that did the trick. I put it over my cake before it had really set up (because I was impatient) and it was good that way. I let some sit in the fridge for a few hours and it's thick, rich and beautiful. I'll have to try semi-sweet chocolate next!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

I was looking for this exact recipe. I used the chocolate ganache on ice cream sundaes and it was delicious!

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JELLYBEAN

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Reviewed: Jun. 17, 2007

Super easy with great results. In a pinch, I did use regular chocolate chips and they turned out fine. Of course, if you have high-quality chocolate, than use it, but regualar chips also makes a great ganache. I drizzled this on Cream Puffs (from this site). So elegant and easy.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 12, 2007

Very rich and decadent. If you're going to make this, you have to use a good quality chocolate or the true taste and texture will be off. I used this as a filling for a torte. In order to do this, after melting the chocolate with the cream, I left it out to come to room temperature. Then I refrigerated it for 30-45 minutes. I used my hand mixer and whipped the ganache into a rich and creamy filling. This changes the color of the ganache from a dark chocolate to a light chocolate.

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 10, 2007

Fabulous! This made my cake especially fudgy and it looked beautiful. I'm terrible at icing cakes, but this just laid perfectly on it, so much less work for me for a much prettier icing. Thanks!

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alistar1977

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Los Angeles, California, USA

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