Reviewed: Oct. 31, 2009

As written, this recipe is for dark chocolate lovers- DELICIOUS!! Sooooo easy!

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Malhoward

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

will there be a difference in texture if i use milk chocolate instead????

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sahmed

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Reviewed: Oct. 16, 2009

so easy! And good!

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JANDC1927

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Oct. 15, 2009

I was one of those people who thought making ganache was way out of my league. This recipe is so easy and so insanely delicious. I whipped the ganache when cooled into a filling that I used in thumbprint cookies, just as a change from the usual jam filling. I got such rave reviews that I will use this from now on, whenever I need any type of chocolate filling. Simply fabulous. Thanks for the recipe.

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grandma-diane

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Bradenton, Florida, USA

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Reviewed: Oct. 11, 2009

Simplicity is always a winner definitely use chocolate you love I used Ghirardelli bittersweet chocolate chunks, of course loved it.

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maude s.

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

great especially over cheese cake

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LREGULSKI

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Reviewed: Oct. 7, 2009

Absolutely decadent!! I used this with the Black Magic Cake from AR. Made a two layer cake and for the filling added 1/4 cup powdered sugar and let my mixer whip on high for a good 10minutes. Came out light and fluffy...Perfect!

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nitenurse

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Reviewed: Oct. 7, 2009

Delicious, perfect, très bon!

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France#2

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Reviewed: Oct. 7, 2009

Amazing and easy! My new favorite!

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ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 5, 2009

i poured this over the french chocolate cake i left out the rum as i didnt have any and thank goodness i didn't because the 7 month old grate dane gave it his nod of approval he was caught the next morning eyes closed licking the frosting off the cake he swore we wouldn't notice...the chocolate thankfully didn't make him sick as there wasn't alot on the side but the last thing we needed to explain to the vet how the puppy got chocolate and rum in his system lol i can't waite to make this agian for the boyfriends dad agian on his birthday in 8 days we'll keep it away from the dane this time though!

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aura_bryt

Cooking Level: Intermediate

Home Town: Gretna, Louisiana, USA

Living In: Grayland, Washington, USA

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Reviewed: Oct. 5, 2009

Thank you, thank you, thank you for this recipe! This is the first time I've tried to make Ganache (which is my favorite topping for a cake) and it turned out perfectly!!!! I didn't have cream in the house, however, so I used Bailey's instead paired with 80% cocoa dark chocolate by Lindt and left out the rum. Let me tell you, it was amazing!!! I recommend this recipe to anyone who doesn't like sweet sugary icing but loves dark chocolate. This will be a recipe I'll use for years to come. Thanks again. :)

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Tracy Elizabeth

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 3, 2009

I can't believe how AWESOME this ganache is! I made 1/2 the recipe and used 1 bar (4 oz) of Ghiradelli bittersweet chocolate and 1/2 a cup of heavy whipping cream. I recommend stirring your cream while it's boiling to avoid getting that weird skin. After I poured it onto my chocolate, I waited a few seconds before whisking it. It was shiny, delicious, and I used it on the Black Magic Cake cupcakes I made. My whole family was raving about the ganache and I felt so accomplished. It was like a milestone in my baking career for sure. Maybe next time I'll try a white chocolate or a sweeter chocolate. Anyways, this is the REAL DEAL. Simple and it sounds so professional to say, "I made a ganache!"

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Abi

Cooking Level: Beginning

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Reviewed: Oct. 1, 2009

I used this as a filling for the Black Magic Cake, with the Sour Cream Chocolate Frosting as a topper. It was fantastic, and my chocoholic husband loved it. My neighbor practically stole the cake on her way out. Decadent.

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PEPPERDOO

Cooking Level: Expert

Home Town: Selkirk, Manitoba, Canada

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Reviewed: Oct. 1, 2009

Wonderful, easy recipe. Came out perfect.

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melli

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Reviewed: Sep. 30, 2009

So easy, so good!

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MOORETA

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Reviewed: Sep. 27, 2009

This ganache was super-easy to make received rave reviews! Whoever thought something with such a fancy name would be so easy to make?! I used it as a filling for a golden cake.

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Krista

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Reviewed: Sep. 19, 2009

This is delicious!! I poured it over the "one bowl chocolate cake III" recipe on this site, and it was great!!

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harrypotterfreak82

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Reviewed: Sep. 14, 2009

Fast, easy and ohhhh so delightful. Thorough cooling (1/2 hour in refrigerator) makes it spread easily and stay in place. Develops a nice patent leather shine.

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Mimi

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Reviewed: Sep. 14, 2009

This recipe is so quick, simple & fantastic it's unreal. No need to sit there and chop the chocolate into small pieces. Just break the chocolate bar into it's little square pieces, pour the cream, whisk like crazy and voila! I pour it onto baking paper in a swirl motif and put it into the freezer overnight. I then pull the paper off and decorate my cakes and it looks incredible. BIG thank you's for this!!!

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