The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 11, 2009
Top notch recipe. Instead of the liquor, I add raspberry extract and it gives a wonderful extra flavor. Just keep adding the raspberry till you get the desired flavor, it usually requires the entire small bottle of the extract. With the raspberry its also great to then use it for truffles.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 10, 2009
Have made this recipe numerous times. Superb. I left out the rum thing though. Recently, tried whipping it up per recipe's instructions. Simply awesome! Easy to apply onto my chocolate cake and received many compliments on my effort. Thanks Ingrid! ***MUAH***
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Beginning

Living In: Ipoh, Perak, Malaysia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 10, 2009
Excellent recipe! I let it cool while the cakes baked and cooled, and it spread like a dream. It makes for a beautiful finish and flavor!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 9, 2009
I have never made ganache, or frosting for that matter, and it was wonderful! So easy! After following the very simple directions the ganache came out perfectly rich and silky...but I wanted a fluffy frosting so I put it in the fridge for a little bit and when whipped it up. It turned out so light and fluffy! I couldn't stop eating it....I will never buy chocolate frosting again when I can just make this! I think I will also experiment with it by adding peanut butter or vanilla or mint or something.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 31, 2009
Lucious! Scored & poured over pound cake.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Home Town: Southgate, Michigan, USA
Living In: Dearborn, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 25, 2009
was great. i also followed others reviews and did 1/2 dark choc and 1/2 semisweet choc chips. i poured it over tiramisu cheesecake.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ang

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 23, 2009
I don't own a chopper/dicer, and I found it hard to chop the chocolate bars by hand. So, I melted it in a saucepan over medium heat, and then removed it from heat and added the cream. I whisked for 1-2 minutes, and there it was: Perfect ganache! I drizzled cream puffs with it, and my fiance couldn't stop raving about them!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Photo by AQUARIUS
Reviewed: Jan. 21, 2009
I made this ganache to cover an 8 inch round cake. It was a little too much for the size but I can still use the leftover for icecream or toast or anything. It tasted very good! I used 70% dark chocolate from a good chocolate shop in town. If you chill up your cake in the fridge at least 3 or 4 hours before you pour the ganache on it then put your cake in the fridge again, the ganache firms up very nicely, not too hard but not runny at all :)
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Photo by Allrecipes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 20, 2009
It really is THAT easy. Even more so when done in a KitchenAid. Poured it over some chilled pre-cut rice krispy treats (on waxed paper) to make a special treat for my students. Divine. Be careful, the ganache "sweats" when left at room temperature and permanently changes the appearance of whatever it is atop.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 19, 2009
This was super easy to make - just heated the cream to just before the scalding point then poured it over the chopped chocolate - and kept nuking in 30 second intervals and stirring until I had the consistency I wanted
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 16, 2009
great over lemony cheesecake
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 12, 2009
yes, this is the best.. earlier i was afraid of ganache, but this one is very easy, I used semi sweet choco chips, powdered them in a blender and then poured cream over it. Spread very easily on my cake and looks amazing.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: New Delhi, Delhi, India
Living In: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Photo by Gitano
Reviewed: Jan. 11, 2009
Very, very easy recipe to throw together, as a few others reviewers suggest, I place mine in the freezer for about 20 minutes and then whipped it till light and fluffy. It sets up beautifully and I for something that sounds so elegant it is very easy to make! Makes us look like pro's!
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Photo by pennycandy
Reviewed: Jan. 10, 2009
this is a very easy chocolate icing to make, but next time i will use vanilla extract instead of the rum, just a personal taste.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 6, 2009
Nice and easy and oh so good! All my friends ask for ganache in every cake I make. Also a great recipe for truffles - just let set, roll into balls and dust with cocoa. mmmmm
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Durham, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 4, 2009
This is pretty, fun to work with, tasty and can look very gourmet. It will be fine if you dont want to add rum.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 4, 2009
After a couple of days, the frosting became harder but still very good.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by kgadison

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 2, 2009
My husband made this last night for a chocolate pound cake. He generally makes the ganache perfectly but screwed it up last night and we ended up with "broken ganache." If your ganache ends up looking like caviar or used coffee grounds then you didnt heat the cream high enough. We had used all of our cream and fine dark chocolate from Christmas. There was no plan B for the cake. In order to fix this you split the broken ganache in half. We put half in a bowl and placed it outside for a half an hour, but the freezer works well too. Once chilled, you heat the other half. We used the microwave. Then you re-mix using an electric mixer. It came out perfectly.
Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 19, 2008
I was scared of the recipe but it was sooo easy! The taste is pure heaven and I got lots of ahhs and ooohs from the guests that ate it.I will make this alot in the future.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by Joycie

Cooking Level: Professional

Home Town: Vidor, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Dec. 7, 2008
Unbelievably easy, unbelievably good. After reading so many reviews saying chocolate is too bitter, I didn't even bother with the bitter chocolate, just used 9 oz of semisweet. Chopped the chocolate into fine bits in the food processor before pouring the boiled cream over it. Very easy to get it smooth that way. I let ganache sit in frig for 30 mins before whipping it to make petit four filling. Fabulous. I know I will make this recipe over and over. I used the 1 tablespoon of rum. I also put rum in the chocolate glaze for the petit fours--I feared it would be too rum-like but it wasn't--just perfect.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 101-120 (of 281) reviews
Page: « PREV 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?