Reviewed: Oct. 2, 2008

I have used this several times now. VERY easy and wonderful recipe! I like to whip it to make an icing also. THANK YOU!

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kidsluvmommyscooking

Cooking Level: Expert

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Reviewed: Sep. 30, 2008

Great stuff--I used it without the rum, both in liquid form and whipped. Fantastic icing.

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Aredendra

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

yummy and easy! I was worried this wouldn't work out for me but it did and made an excellent topping for my Black Magic Cake, made with a recipe from this website. of note, definitely watch your heavy cream carefully on the stove, mine boiled over extremely quickly and made quite a mess! I whipped my cooled ganache until the color change and heaped it on top of the cake, then into the fridge to sort of solidify. I used vanilla extract, instead of rum and milk chocolate instead of dark. next time I would use the whipped version as a filling and something a little lighter for topping and frosting the cake (maybe an upwhipped batch of this recipe, chocolate nirvana!). thanks for sharing!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 19, 2008

This worked great - and I had been a little nervous for whatever reason. I did two, a milk chocolate and a bittersweet. I poured the milk chocolate one while it was thin to do a 'glaze,' and poured the bitterweet thicker onto the plate before laying the cake on it. Pretty and delicious! I'll use this again, thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 18, 2008

Great simple ganache recipe. I use it all the time.

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DDDMAMSI

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

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Reviewed: Sep. 18, 2008

Used it as a frosting for "Fabulous fudge cake." It's possibly the most delicious thing I've ever tasted. Didn't use the rum and it was still very good.

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nefretini

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Reviewed: Sep. 13, 2008

This is definitely a for me. I used dark chocolate (78% cocoa) and loved the result. I drizzled it over the Oreo cheesecake I made for a bbq and the bitterness of the dark chocolate complemented the richness of the cheesecake. Thanks for sharing!

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ev

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Reviewed: Sep. 12, 2008

Not sure what to think. Tried to whip part of it for frosting and it never got very firm, the rest of the ganache never seemed firm up as much as I would have liked either. I used good quality cream and high quality semi sweet chocolate and followed the recipe so I'm not sure what happened. On the up side, it's quick, easy and tasted good. All and all, I didn't have a pretty cake but I did have a delicious cake.

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Edna

Cooking Level: Intermediate

Home Town: Marathon, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Sep. 12, 2008

This is the ganache. I used semi-sweet chocolate chips and amaretto liquer and it was perfect. Thank you!!!

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brenibree

Cooking Level: Expert

Living In: Oregon City, Oregon, USA

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Reviewed: Aug. 30, 2008

Maybe semi-sweet chocolate would be a better choice instead of bittersweet chocolate.

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MJS

Cooking Level: Expert

Home Town: Charles City, Iowa, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Aug. 25, 2008

So simple yet so perfect!

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SISSY205

Cooking Level: Expert

Living In: Rialto, California, USA

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Reviewed: Aug. 25, 2008

Really good. Lots of chocolate flavor. I will try with milk chocolate next time.

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Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Aug. 22, 2008

Everyone loves this recipe! I let it thicken enough to hold a peak, and it makes a fabulous frosting.

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Becky

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Reviewed: Aug. 19, 2008

way easy to make but quite bitter using bittersweet chocolate....i had to add sugar to more boiling cream and add more chocolate to doctor it up. i love dark chocolate, but this was way too much; next time i will try semisweet or a mix of milk chocolate and semisweet from the get go. there is a difference between bittersweet, semisweet, and milk chocolate in the sugar content. i used it as frosting and it whipped up real fluffy and it frosted a two layer cake.

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whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 15, 2008

So easy, its scary! Followed directions exactly and it turned out great. Wonderful on the Too Much Chocolate Cake recipe.

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S00ZEEQ

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 11, 2008

This tasted very good, but it stayed sticky and didn't firm up the way I expected it too. Could have been beacuse of the Tennessee humidity...

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Tracy061601

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 4, 2008

I have to admit I was skeptical at first, even after I tasted it, I felt like it wasn't going to work. But I am happy to say that this is so good! I topped the "Too Much Chocolate Cake" with this Ganache, and it worked together perfectly.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Aug. 1, 2008

This recipe has me ga-ga over ganache. I had been intimadated by the name and gourmet chef-style texture and flavor, but this recipe changed all of that. I too can make a fabulously decadent and gourmet frosting. I have many plans for this recipe. Adding rum shall only be the beginning. What about Kahlua or a smidge of cinnamon and chili powder for a bit of a Mexican chocolate experience? One note...plunk it into the fridge just until it is chilled through - as mentioned in another review- 30 minutes is just about perfect. Use an electronic hand whip, if you have one, and whip away until the ganache turns lighter in color. I had a lovely, divine, creamy and fluffy frosting in minutes. P.S. Do yourself a favor and Do Not look at the fat content. Just enjoy the sweet moment!

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EAEACHAGRIN

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Reviewed: Jul. 30, 2008

Wow, this recipe is so simple. It was dark and velvety just like I expected. I also did not use the chocolate as directed. I added semi-sweet choc. chips and hershey's bars instead. It turned out perfectly. Thanks so much!

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LLNGDN

Cooking Level: Beginning

Living In: La Jolla, California, USA

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Reviewed: Jul. 28, 2008

I'm on the fence with this one. It was very easy to make....but the bittersweet chocolate was a bit to bitter for us. If I make it again, I;ll use a sweeter chocolate.

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