Reviewer:

gummy2008

Cooking Level: Intermediate

Home Town: Porter, Indiana, USA

Reviewed: Mar. 18, 2013

This was pretty good. I used 50% chocolate bars, chopped into small slivers. They melted easily under the hot cream. I didn't have any plastic wrap, so I used aluminum foil and pushed it down right on top-it worked great! I let it sit out overnight and cool, then the next morning I whipped it a bit with a hand mixer and used it to frost a birthday cake. It was a great consistency and quite tasty without being as blatantly sugary as other homemade frostings (which just taste like powdered sugar to me). All in all a success!

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Reviewer:

erinjanice

Cooking Level: Intermediate

Reviewed: Jan. 13, 2013

I made a pound cake wanted to make a quick glaze thought id try this recipe.It was just ok for me nothing special I probably wont make it again

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Dec. 26, 2012

very versatile, can be whipped to be fluffy or cooled and poured over or used when warm to be a glaze

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Reviewer:

Teresa

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Sep. 12, 2012

Perfect! Add some powdered sugar to whip into an amazing frosting.

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Reviewer:

erethfamily

Cooking Level: Beginning

Living In: Mandan, North Dakota, USA

Reviewed: Aug. 26, 2012

Very good! I might adjust the ratios a bit to use a little less cream next time, but oh was it yummy! I followed another reviewer's suggestion to chop the chips in tha food processor and then add the hot cream while the food processor was running. Very quick and easy. I chilled the ganache and whipped it. It was a perfect complement to the black magic cake also from this site.

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Reviewer:

homebaker1234

Reviewed: Apr. 28, 2012

I've been using this recipe for years and am finally reviewing it. It's the best ganache recipe here! It pours very smoothly, it sets up perfectly and whips to a delectable consistency. I've used it to pour over a Gateaux au Chocolat, over a Boston Cream Pie, filling for Whoopie Pies and as a dip for fruit.

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Reviewer:

queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Apr. 4, 2012

This was my first time making ganache and while it was superb in taste (made no changes) I couldn't get it to thicken up any in the refrigerator so I'm chalking that up to me, not the recipe. Either way, I still used as a filling for my son's birthday cake and it was delicious. Thanks so much for sharing, I will be using it again :)

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Reviewer:

Julie

Reviewed: Feb. 15, 2012

I have never made ganache before. Saying that...this is exactly how I was hoping it would turn out. I made and stuck in the fridge overnight. I made cream puffs then dipped the tops in the ganache. It adhered nicely and shinned beautifully. Not to mention the great taste.

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