Reviewed: Nov. 25, 2008

was absolutely delicious!! i used it as a filling and it turned out perfect!

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caseyrhaynes

Cooking Level: Intermediate

Home Town: Auburn, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Nov. 24, 2008

This is SO GOOD and so easy! I left out the rum (only because I didn't have any and didn't want to hit up a liquor store..) and instead of 9 ounces bittersweet, I used 6 ounces bittersweet and 3 ounces semi-sweet Ghirardelli chocolate. I let it chill and whipped it to use as a filling for a chocolate cake and it's fabulous. This is definitely at the top of my favorite cake fillings! Someday I'll try it poured over a cake, too.

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ATIECAY

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Reviewed: Nov. 19, 2008

So easy to make, only diff was that I used half semi-sweet and half milk chocolate. The birthday girl loved it !

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Sasha

Cooking Level: Beginning

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Reviewed: Nov. 19, 2008

Easy, simple.. DELICIOUS! I am never EVER making another chocolate frosting.. this doesnt have that sugar after taste that other frostings have.. also I imagine it wont taste like plastic tomorrow like other frostings that use butter thanks! 5 Dic: Im going to make this with cadburry three wishes chocolate that has dark, milk and white chocolate. in chile its called tres sueños. I want to frost cupcakes with it. I will tell you how they come out! UPDATE: Ok, so i made this with milka triolade and it was oh so goooooooood! however, the texture was more like a mousse when i whipped it. so next time im going to use 10.5 ounces triolade chocolate and 3/4 cup cream . Why? because milk and white chocolate have milk! and a higher fat content (Should have thought about it before LOL) i also was a little in a hurry so i put the still warm ganache in the freezer and it curdled a bit. make sure you have the time it takes to let this cool down. dont put it in the fridge if its not at room temperature. make sure you like the chocolate your using, or LOVE IT. the ganache will taste like it only a bit softer.. I cant believe chocolate companys havent made there version of ganache yet.. its much better than any frosting or buttercream. UPDATE 2. made the ganache and dipped strawberries in it , put them on foil and stuck them in the fridge!!! perfect, the chocolate hardened so beatifully. i will upload a picture! if doing this make sure the strawberries are dry so the ganache sticks to them

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Nov. 10, 2008

Yummy!!!!!

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LALAWLER

Cooking Level: Expert

Living In: Taylor, Texas, USA

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Reviewed: Nov. 2, 2008

This ganache was so easy to make, it tasted delicious, and worked beautifully! I used it to cover a mocha truffle bombe dessert. The extra ganche can be chilled, and it becomes like a frosting that can be piped beautifully. It looked gorgeous and tasted great! I will definately make this ganache again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 2, 2008

Very good, so simple and impressive results. I whipped the ganache for the filling in my cake, and used the poured ganache for the outside of my cake. I didn't care for the whipped version and probably will not do it again, but I really liked the results of the poured gananche. I used semisweet chocolate and found it was almost not sweet enough for me.

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Nov. 2, 2008

After boiling the cream and mixing it with chocolate, I refrigerated the ganache for 30 minutes and then whipped it for 5 minutes to create a wonderfully light and fluffy frosting. I was worried at first because the ganache seemed too runny even after refrigeration, and I thought it wouldn't whip up nicely into an icing-like consistency. But it became fluffy and suitable for frosting a cake after 5 minutes or so of beating. This recipe doesn't produce a thick, heavy frosting (like the kind you would find in the super market); instead, the whipped ganache is light and airy. I used semi-sweet chocolate chips and omitted the rum. This is a wonderfully easy recipe, and I will use it again in the future.

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Grace

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Reviewed: Nov. 1, 2008

Yum! I skipped the rum and it was excellent!

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Annette

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

The rum in this really sophiticates this... so good, just like a real bakery cake. Cant get easier than this!

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Ashley

Cooking Level: Intermediate

Home Town: Cos Cob, Connecticut, USA

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Reviewed: Oct. 30, 2008

Perfect. What else can I say?

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kurlyy1

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Reviewed: Oct. 27, 2008

Used this one on top of a chocolate cheesecake for my daughter's birthday (she is a consumate chocoholic) and WOW!! When it firmed up it was shiny and what flavor!!! I added a few Tbsps of Kaluah but I'm sure any liquer would be fabulous in this (I'm thinking Grand Marnier next time). It made an otherwise ordinary chocolate cheesecake extraordinary!!

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Vanessa L

Cooking Level: Expert

Home Town: Dothan, Alabama, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 27, 2008

Easy and very versatile. This beats powdered sugar frostings hands down!

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maria

Cooking Level: Expert

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Reviewed: Oct. 26, 2008

Simple, simple, simple! Used it as a frosting, so I let it sit in the fridge for a while before whipping it the rest of the way. Tastes AMAZING!

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SERENITYDEVINE7

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 25, 2008

Outstanding! Love to cool and use as icing

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Mary

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Reviewed: Oct. 24, 2008

This was great! I really enjoyed it! So easy!!

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MelissaMBrsl

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Reviewed: Oct. 20, 2008

Super easy, fast and wonderful! I used Nestlé baking chocolate (the kind they sell in bar form here in France) as it was what I had on hand, but I could also see ramping it up with Valrhona or other luxury chocolate. I used this in two forms to decorate a round cake I had frosted with orange-tinted buttercream icing to make a jack o'lantern. After icing the cake and chilling to firm, I chilled the ganache for approximately 1/2 hour, then spooned some into a baggie to chill longer. By snipping a tiny hole off the baggie corner, I used it to pipe eyes, nose and mouth, filling in with more ganache. Then I whipped the remaining ganache (note: definitely chill first!) for about 3 minutes or so until it was light brown and fluffy, then used a piping bag to pipe on a pumpkin stem. I used the remaining ganache to fill another cake. This was really wonderful!

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Poulette

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 13, 2008

This is a great ganache recipe. I helped my friend make this for her brownies, and she said they went over very well! We left out the rum, though. This makes brownies even more fudgy and decadent!

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