Amazing recipe. I actually use a little big less chocolate sometimes and whip it with powdered sugar for a killer fudge frosting. Try it with GrandMarnier and orange zest or candied orange peels as garnish - you'll love it! My other favorite is to use Amaretto in it, pour it between cake layers for a filling and then make truffles out of the rest (cool it or freeze until just barely soft and roll in cocoa powder) and use them to garnish the plate along with slivered or sliced almonds

Outstanding!!!!!!!!!!

PERFECT!!!!!! Whipped in Kitchenaid for about 10 min for oh so yummy creamy filling, and for about 3 for Ganache over the top.... YUMMY!

I used dark chocolate Hershey's kisses to make this ganache minus the rum. I also whipped it just slightly so it barely drizzled over my chocolate bundt cake (Jan's Chocolate Cake recipe from this site!). Delicious!!

I made this exactly as writen, except for the rum. Excellent!! Fabulous for when you're short on time. So easy to make and use. I love it! I'm sold to this recipe!

made this following exact recipe, and it never set.

Easy and delicious. You tailor the richness or sweetness by the type of chocolate you use. I used a dark bittersweet and whipped it. It was divine!

I used this to coat a french chocolate truffle cake from this site. It was amazing! Very rich but perfect for the chocoholic. I place my cake on a wired baking rack placed on top of a round baking pan and poured the ganache over it. I was then able to pour the drippings back over the cake to make sure every bit was covered.

I used this ganache on Chantal's cheesecake just like The Italian Chef. In fact, my cheesecake looks a lot like his too (I copied him/he should be flattered). Recipe is straight forward and I had no problems with it whatsoever (even though I was intimidated at first). Since I needed 9 oz, but the bittersweet chocolate bars came in 4-oz size bars, I bought 2 bittersweet and one sweet and used 1oz of the latter for my recipe. The bittersweet went perfectly with the cheesecake.

Well I went on a limb and made this chocolate ganache for chantal's cheesecake recipe. I tasted it and it was really bitter but in combination with the richness of the cheese cake it was a perfect match.. I love this recipe. I will definitely try it on other recipes. . . . .

This recipe is yummy and so EASY!

I used sweet vermouth instead of rum in this recipe (just because I had it and it sounded good) and it was delicious. I was worried at first that it looked too thin and would run right off the cheesecake I was coating but it turned out perfect, glossy and thick. It did make about half again as much as I needed though (for my 10 inch cheesecake); I had to restrain myself from eating the leftovers with a spoon!

WOW! I needed a quick recipe for a chocolate bundt cake and stumbled on this one... OMG, it was simple, tasty and quick to make... I added orange extract instead of the recommended rum extract, it was DELICIOUS, I'm anxious to try other flavored extracts.

Not very flavorful (and I added extra chocolate). Very greasy and heavy. I'll keep looking for another version...

So easy. As you mix the ganache, first it looks like it isn't going to combine but after just a little while perfection! I helped some non-cooking 14 year olds make this as the topping for a cake project for school. An A project!

So simple. Although I enjoyed the directions from the Martha Stewart recipe better. For instance Bittersweet Chocolate or semisweet may be used for this recipe. Also once you pour the hot cream over the chocolate bits let it stand for 10 minutes. Then stir until combined. So easy and so good! Added it to my perfect Brownie recipe. Fabulous!

This is an excellent recipe and very easy. As a note, I modified this for a lighter chocolate frosting by using 2 cups of heavy cream and 9 oz. of semi-sweet chocolate. When it was cool, I whipped it (refrigerated it a little first)and there was more than enough to frost and decorate a torte-style cake. Best of all--not too sweet!

Wow, I had no idea it could be so simple to make a cake look that flawless! I made two chocolate cakes and iced one as the recipe suggests (though I omitted the rum and added a hint of vanilla instead) which was a HUGE hit, and I made another version of this recipe using oat milk instead of heavy cream (for a vegan friend) and it was PERFECT! Thank you, thank you, thank you!

I was looking for a simple chocolate frosting recipe. It can't get much easier and tasty as this one was! I followed the directions exactly and it came out perfect!

I wanted to experiment for christmas, so I made this recipe. The texture and shine came out just as expected, but the taste was different for me. I'm used to sweet flavors not bitter ones. I think I used too much bitter-sweet chocolate. Next time I'll cut down on the bitter-sweet. Other than that, it was very good.