Reviewed: Aug. 4, 2009

Yummy! I used Dove Dark Chocolate and left out the Brandy. If you don't love dark chocolate I would recommend using half dark half milk chocolate to cut the bitterness.

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zavi

Cooking Level: Beginning

Home Town: Long Island, New York, USA

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Reviewed: May 11, 2009

Good recipe- I added a splash of coffee which adds a depth of flavor to the chocolate, used it with a french vanilla cake mix, and put chopped walnuts on the top. Very easy and very good!

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 5, 2009

didn't work for me - followed the directions but ended up with a chocolate 'sauce' that ran off the cake, even after I allowed it to cool, as suggested by other reviewers.

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KJones

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 1, 2009

Excellent, Excellent, Excellent!

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Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

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Reviewed: Mar. 23, 2009

This was fantastic although I ended up needing a thicker frosting because my cake broke so I let it cool a bit and beat in a package of cream cheese and 3/4 cup powdered sugar.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 8, 2009

Any kind of liqueur works in this recipe. I prefer Kahlua. Rich and decadent. So much better than a sweet icing sugar laden frosting. I used it to top the fabulous Black Magic Cake from this site.

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HSWEET

Cooking Level: Intermediate

Home Town: Odessa, Saskatchewan, Canada

Living In: Balgonie, Saskatchewan, Canada

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Reviewed: Mar. 7, 2009

I made a few changes, but it worked out really well in a pinch. I used 1/2 cup skim milk and 1 teaspoon vanilla extract instead of the brandy. Heated the milk, butter, and extract in the microwave, then added semi-sweet chocolate chips & let sit to melt. It took a lot of stirring to melt the chips fully, but that's because of the stabilizers in chocolate chips. Let cool until spreadable & used for a 2 layer cake. Yum!

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Nicole S.

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

Great Icing!! I used it on yellow cake. Did not have brandy so I used vanilla extract instead.

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ReneeFS

Living In: Hinckley, Ohio, USA

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Reviewed: Feb. 14, 2009

Yum - O! I made mine with dove milk chocolates and left out the brandy. It came out really nice and smooth.

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executivecatering

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Reviewed: Jan. 25, 2009

I never made ganache before. This was easy to make, delicious to eat, beautiful to look at and it really impressed my friends! I also added 2 T of corn syrup in the hopes it would be shiny. It was shiny and had the perfect consistency. I topped the New York Cheesecake III with it and I will never do it another way.

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kalixan

Home Town: Yorkville, Illinois, USA

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Reviewed: Dec. 24, 2008

Could this be anyhting other than incredible?????? YUM!!!!!!! and SOOOOOOO EASY......too easy ;-)

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

Smooth, rich and chocolatey after a few minutes in the fridge.

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MAGGIE MCGUIRE

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Reviewed: Nov. 19, 2008

So easy - took 3 minutes to make. No chopping chocolate, etc. Was perfect. Put in fridge for a bit to cool down and it iced the cake beautifully. Perfect amount for a double layer round cake.

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Beano

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Reviewed: Sep. 26, 2008

My first ganache! I didn't have any brandy but it turned out just fine in any case. I also made it half milk chocolate. I didn't get it quite as thick as I wanted but I'm sure that's just because of my inexperience. It still looks and tastes fantastic!

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ssejaclop

Cooking Level: Beginning

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Reviewed: Sep. 23, 2008

This is a wonderful recipe. I've used it several times with the black bottom cupcake recipe and also with Sandy's chocolate cake (baked as a sheet cake)recipe both on this website. Let it cool well before using because it runs more when it's still warm.

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ALAMEDAKID

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Reviewed: Aug. 26, 2008

I left out the rum and added a bit of espresso. Very simple and delicious.

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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Aug. 25, 2008

Wow, wow, wow! My first time making chocolate ganache. I melted butter and heavy whipping cream on stove top until boiled and poured onto chocolate shavings in a stainless steel bowl and let sit like that for 3-5 minutes and then I mixed with a whisk. I will add a photo soon, fantastic recipe. I used this on the chocolate cake I recipe from this site.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 10, 2008

Yummy! I could eat by the spoonfuls! Used a double boiler and only milk chocolate. Didn't add any sugar and the ganache was heavenly! Definitely let it cool before you use on a dessert. Used it on my "Fauxtess" cupcakes and it was excellent! Didn't use any brandy and it turned out perfect! Oh but I did add about 2 tbls light corn syrup as onther reviewer suggested. This is a keep and so quick and simple to make!!

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SWIMYFISH

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Reviewed: Jul. 23, 2008

I made this ganache for the first time when I made "Jan's Chocolate Cake," (also for the first time). This was a HUGE HIT! I used dark chocolate w/Kahlua to go in between the layers and I used semisweet chocolate w/Godiva Chocolate Liqueur for the icing on the top/sides. It's been 3 days and I'm still getting emails from friends raving on how good the cake was. This is a keeper!

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SALAMASHANI

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Reviewed: Apr. 29, 2008

Rich and Delicious! I added 2 tbsp of light corn syrup when I removed it from the heat as suggested by another reviewer and used Frangelico because I did not have any brandy. I used this on the Cream Filled Cupcakes from this site. I can't wait to use it again with other recipes.

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