Reviewed: Sep. 7, 2009

Very rich. Loved the bittersweet chocolate too. I chilled part of the batch and tried to whip as directed... didn't really get fluffy but still tasted great.

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aorr

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 3, 2009

I've never before made ganache, this was SO ridiculously easy and tastes amazing!!! I made it with Captain Morgan's spiced rum and poured it on top of a chocolate bundt cake. I got rave reviews from everyone!

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Miss Sonia B

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Reviewed: Aug. 25, 2009

I've made this several times with semi-sweet chocolate and no rum (or vanilla) and it always comes out perfectly! I usually set aside a small portion and whip it with a whisk until it lightens in color and becomes fluffy and creamy. I use that portion as icing between my cake layers. This ganache goes especially well with the Black Magic Cake on this site.

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jennifer_sporty

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Reviewed: Aug. 25, 2009

Very yummy!!! my first time to try a ganache, turned out great for my brownies and vanilla icecream dessert!!! will make again, thanks!

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gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 19, 2009

heaven on earth! omitted rum....served over the Brook's Bombshell Brownies (from this site) --- made a 9x13 pan of brownies --- i had only 6 brownies left w/ only 8 people!!! amazing!!!!!!! october review --- used as frosting for the Choc chip cookie dough + cupcake (on this site) AWESOME! AND glaze for Too Much Chocolate Cake (on this site) !!! i just want to lick the bowl!! i'll never ever use canned frosting again. so easy! wish i could give 20 stars!!!!

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CHATTY304

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Aug. 17, 2009

exactly what i wanted and completely delicious

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Toasted Garlic

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 14, 2009

Easy and delicious!

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Reviewed: Aug. 13, 2009

Amazing!

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eyegirl

Cooking Level: Expert

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Reviewed: Aug. 10, 2009

soooooo gooood!

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

So easy and so delicious!

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tlryfa

Cooking Level: Beginning

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Reviewed: Aug. 3, 2009

Simply delicious. I use this on a cake that I fill the center with a banana Mousse. Now everyone is asking for it!

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WINGSEARCHING

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fenton, Missouri, USA

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Reviewed: Jul. 26, 2009

Simple, easy, all-round base recipe everyone should have in their recipe box. From this base you can go in so many directions-Great recipe:)

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Spy Glass

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 21, 2009

This frosting went really good with the cake Too mush chocolate

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chantel03

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Reviewed: Jul. 20, 2009

Fabulous!!! I used this to top eclairs!!

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Jul. 17, 2009

Simple and easy! I only added a small splash of rum and used this over a chocolate cake that had a cream cheese frosting layer underneath.

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Kari Strand

Cooking Level: Beginning

Home Town: Tacoma, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 11, 2009

delicious and easy!

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Jane

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Reviewed: Jul. 9, 2009

Wow - this is great. Will make any simple (chocolate) cake so rich, chocolatey and delicious. And so easy! You can't go wrong. Highly recommended. Be careful with the quantity though. Turns out if you follow the recipe, you end up with quite a bit!

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Reviewed: Jun. 25, 2009

Used it both as a ganache and icing and both worked very well. Be careful to not over whip because it become very hard to spread (I just put it in the microwave for several seconds to make it easier to smooth and it worked very well!). I used the whip cream to go inbetween the layers of my cake and then on top, let it cool and then drizzled the ganache on top for a fluffy and rich taste.

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Jimi V

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Reviewed: Jun. 21, 2009

Okay, RUN, do not walk towards this recipe! I put a crumb coat of buttercream on first, and put the cake in the fridge - and I let the ganache cool to about 84 degrees. Perfect. My first time, too. Thanks a ton!

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