Reviewed: Jun. 17, 2013

Quick, simple, perfect. I used this over a 10 inch rum cake. I only wanted the top to be covered and drizzle down towards the bottom, and I had about 1/3rd of the ganache leftover. I'm going to try another reviewer's suggestion of using it as truffle filling. Another time I used this with dark chocolate morsels.

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Reviewer:

shadowcat

Home Town: Sacramento, California, USA

Reviewed: Jun. 16, 2013

Used this to glaze the "Too Much Chocolate Cake" recipe from this site. I didn't have any heavy cream, so I used whole milk and only used 1/2 cup instead of 1 cup. Also, I used 6 oz of bitter sweet chocolate chips, and 3 oz of semi sweet chocolate chips instead of the chopped bitter chocolate. I heated the milk in the microwave for 1 minute, added the chocolate, and stirred in. I kept microwaving for 15 second intervals until smooth. Let cool for a bit, then poured over the cake. It was the perfect amount for my bundt cake.

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Reviewer:

Nancy Bigford

Cooking Level: Beginning

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

Reviewed: Jun. 9, 2013

I am more of a dark chocolate fan so next time will try it with dark chocolate since the bittersweet was just a bit much for me. Otherwise, it is a very good recipe and easy to follow. Will try this for future foods with the dark chocolate.

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Reviewer:

gildawen

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Jun. 8, 2013

I used this as a filler for the cake I made for my husbands bday, I didn't use the rum tho, I also took the left over half a bar of the bittersweet chocolate bar and melted it and dipped strawberries in it to put on top of the Black Magic Cake recipe from this site. Tasted amazing :) thanks for the great recipe :)

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Reviewer:

chasity

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Jun. 1, 2013

Excellent tasting and easy to make it! I wouldn't change a thing.

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Reviewer:

MCM

Reviewed: May 28, 2013

Delicious! I used it to cover up a boo-boo on the top of the cheesecake.

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Reviewer:

KarenHendrks

Cooking Level: Expert

Living In: Aiken, South Carolina, USA

Reviewed: Apr. 30, 2013

Easy and tastes great!

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Reviewer:

Leah13

Cooking Level: Intermediate

Reviewed: Apr. 24, 2013

This was great. I made this as a topping over buttercream frosting for my husband's birthday this year, and everyone loved it. Next time I may use milk chocolate instead of the bittersweet, but was still great. It is very tasty over vanilla ice cream too.

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Reviewer:

ahopkins84

Reviewed: Apr. 5, 2013

I made this to pour over the Crazy Cake that I made for Easter dessert(recipe also on this site). I used Gharardelli bittersweet chocolate chips. OMG it was SO good, and I am quite the chocoholic! Everyone loved it! It was also easy to make. Highly recommended!

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