Reviewed: Nov. 17, 2009

This gets 5 stars for taste, but mine never set up and remained very runny. I had put it on top of brownies and was unable to cut them ahead of eating because the ganache would have run off. This was disappointing since I was planning to give them to a friend.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Nov. 13, 2009

Normally I insist on using a good quality chocolate for ganache but today I just threw a doctored up cake mix together quickly and thought this chocolate chip version would be "good enough." To my surprise, it was better than just "good enough" and I was pleased to glaze my cake with it. (And I even forgot to add the vanilla!) I chilled it just long enough to make it of thick pouring consistency so that it adhered to the cake nicely without most of it running off. I had quite a bit left over, so I just refrigerated it for another time. Maybe I'll melt it again and use it as a glaze for cupcakes, or a fudgy topping for cheesecake. Or maybe I'll let it come to room temperature and whip the heck out of it for a fluffier frosting. Or maybe I'll heat it up and pour it over ice cream, or stir some into hot milk, or....

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 14, 2009

I made this recipe and chilled it, and then whipped it to frost the Black Magic Cake on this site. It whipped beautifully and made a really flexible frosting that filled in holes and smoothed nicely. My first time using ganache!

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DYNAMICDOULA

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

This stuff is awesome!!!!!

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memoriesbynikki

Cooking Level: Expert

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Reviewed: Sep. 4, 2009

Very easy and very rich!! I agree with others it is more of a glaze consistency......good to use as a drizzle!

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GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 1, 2009

This is a spectactular ganache. So easy, and truly the best frosting, filling, glaze ever. So versatile. I cooled and whipped some to use as filling for a Too Much Chocolate Cake, then used more in it's thick liquid consistency as a glaze for the cake. It was fantastic! This will be my frosting/icing/filling of choice from now on.

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Cecilia

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Reviewed: Aug. 29, 2009

I used this as a glaze, with beautiful thin lines dripping down the sides of a wedding cake. I found that initially it's too thin, and worked much better when allowed to cool, at room temperature, to just below 80º. Dripped down the sides beautifully! Also, when using chocolate chips (instead of the "good stuff") it's helpful to strain the mixture after it's been gently mixed together, yet before adding the vanilla.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 26, 2009

I ended up whipping this recipe for a whipped frosting on top. It was light and delicious! My husband loved it and wants me to make cake again using this frosting.

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Amber

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Reviewed: Jul. 21, 2009

Following the directions to the letter this recipe ended up thin and runny for me. I needed to beat this near to the point of curdling inorder to get it think enough to spread. I would go with less cream more chocolate and perhaps some butter next time.

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The Carver Clan

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

This was easy and very professional looking. It tasted like the inside of a truffle and got rave reviews. I followed the directions exactly and chilled the ganache in the fridge. I took the ganache out of the fridge and when it was close to room temperature, I spread it across the chocolate chip cookie dough cheesecake I'd made earlier in the day. Delicious!

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abeard

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: May 8, 2009

This was an excellent recipe. It really didn't turn out as I expected it to, but the flavor was great and once I whipped it again after chilling it, it made great frosting

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PAM29922

Cooking Level: Expert

Home Town: Pawtucket, Rhode Island, USA

Living In: Waxhaw, North Carolina, USA

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Reviewed: Apr. 11, 2009

I used this recipe to top a cheesecake. It was a bit too runny, so i added about a 1/3 of a cup extra chocolate chips, and that was perfectly thick.

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Apr. 2, 2009

I didnt feel the directions were very clear at the end, when it said to cover and let cool, it didnt say for how long, or when it was good to put on the cake. Then, when I did put it on my cake it did not look as smooth as I would of liked.

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Colormekaylee

Cooking Level: Intermediate

Living In: Spring Hill, Florida, USA

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Reviewed: Feb. 18, 2009

Ganache is the easiest thing to make and always makes desserts extra special. Plus you look like a pro as people think "ganache" is gourmet=difficult! Pour this over some brownies and cut it after it sets and people will SING your praises!

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Girly Mom

Cooking Level: Expert

Home Town: Jackson, Mississippi, USA

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Reviewed: Feb. 17, 2009

Ganache is delicious, but always better when you use highest quality chocolate available.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

Followed recipe and used it as a topping for the Oreo and the Chocolate Chip Cookie Dough cheesecakes on this site. Next time I would like to try it chilled and use it more like a frosting.

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Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Jan. 15, 2009

This is best if you want to dribble the warm chocolate on the plate of dessert or down the sides of a cake. I tried whipping it for frosting, and it works ok, but there are better Ganache recipes on this site. Check them out to find the best.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Dec. 6, 2008

I've made this a few times for cakes and to layer in pies and trifles, it's always a hit. I find it quite thin immediately after it is made, it works best if it is left to cool on the counter top for a several hours or in the fridge for a few.

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cookiegoo

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Nov. 9, 2008

Very very easy to make and turned out perfect! I whipped as a filling, and then mixed the remainder of the ganache with the buttercream icing I was using and used that for the piping decorations. Turned out smooth and yummy! Thank you!

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Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 28, 2008

This makes such a beautiful chocolate icing! I find that it does indeed give my cakes a more creative, decorative look. If you are making a bundt cake, I would advise cutting the recipe in half, as it makes a LOT!

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Edson, Alberta, Canada

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