Reviewer:

sweetserenade

Living In: Portland, Oregon, USA

Reviewed: Dec. 17, 2011

I used the holiday mint/chocolate chips and a bit less cream, bag was under 2 cups, and no vanilla. Then I chilled and whipped with about 1/2 cup powdered sugar and this was truly the BEST chocolate frosting ever! Thanks for all the hints and the easiest recipes ever.

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3 users found this review helpful

Reviewer:

ckulhane

Reviewed: Dec. 15, 2011

This ganache was delicious and very easy to make. The only trouble I had was that it didn't set very firm once I put it in the refrigerator overnight so instead I whipped it until light and fluffy and it worked GREAT! Very good flavor as I used milk chocolate and semi-sweet as someone else suggested and used it on top of my cheesecake for a Christmas party and then whipped it a little thicker to pipe onto the cake. Definately worth keeping but if someone can suggest what I can do to make it thick enough to make truffles, I'm game!

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5 users found this review helpful

Reviewer:

jazziejasmine

Cooking Level: Intermediate

Home Town: Tehachapi, California, USA

Living In: Rusk, Texas, USA

Reviewed: Nov. 13, 2011

This recipe is great I did everything as directed and it was delicious, will be using this again. PERFECT.

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4 users found this review helpful

Reviewer:

razberry59

Cooking Level: Expert

Home Town: Spartanburg, South Carolina, USA

Living In: Decatur, Georgia, USA

Reviewed: Oct. 13, 2011

Flavour was ok, yet the consistancy was so watery, I wasn't actually able to use it?? my friend tried the recipe as well and the same thing happened??

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6 users found this review helpful

Reviewer:

cam sh

Reviewed: Oct. 9, 2011

Fantastic recipie! I've never made Ganache before and I am making my own wedding cake so I think I stumbled on a winner! I made this today for a practice 2 teir cake to glage it befor frosting and it turned out fantastically smooth and very rich, although I used a slightly different method: I heated the cream in a heavy bottom sauce pan then added the vanilla and chopped dark chocolate, removed from heat and stirred until smooth. Still get the same results I think. Thank you Pastrychick!

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3 users found this review helpful

Reviewer:

coolartist87

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

Reviewed: Sep. 16, 2011

Great ganache - best when whipped, or fully cooled and then applied (make sure you remember this step, instead of just using it right after you mix it all together!). Very tasty!

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4 users found this review helpful

Reviewer:

Passion4food

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 29, 2011

very simple

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2 users found this review helpful

Reviewer:

Jen

Reviewed: Jul. 24, 2011

The first time I ever tried ganache was on a wedding cake and fell deeply in love. Two weeks later was my birthday and my sis offered to make my cake. We made a white cake and while they cooled after baking, we added a mixture of orange extract and maple syrup over the top to soak into the cake. Once cooled we covered them with aluminum foil and made the ganache and let it sit to thicken. Frosted the cake with the ganache and put an orange glaze over it. Best birthday cake ever! Thanks sis

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2 users found this review helpful