Reviewed: Apr. 26, 2007

Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until, then pour the hot cream down the feed tube and give it a whirl... in seconds you have wonderful ganache. Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's light in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever.

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70 users found this review helpful

Reviewer:

PATRINCIA

Cooking Level: Expert

Home Town: Queens, New York, USA

Reviewed: May 25, 2005

I made this ganache for some truffles I did for a friends b-day. I used dark chocolate and followed the recipe to a T with the only addition being a heavy dose of creme de menthe candy flavoring. I then put the ganache in the freezer until it was thick enough to roll into balls and refroze the balls so they were rock hard before dipping them in more dark chocolate to create a shell. I then melted a little green chocolate (available at Michael's stores) and drizzled it over the top. Absolutely Heavenly. Store in the refrigerator, incredibly rich and creamy with a nice mint flavor. To die for...

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63 users found this review helpful

Reviewer:

SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

Reviewed: Jan. 18, 2006

This worked very well with my cake. I used semi-sweet and bitter-sweet (60%) for two different layers of the cake and was very pleased with both. I let it cool just moments before going nuts draining it into the layers. Raves.

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12 users found this review helpful

Reviewer:

Greg P..ski

Cooking Level: Expert

Living In: Arundel, Maine, USA

Reviewed: Dec. 28, 2007

I use this recipe professionally and it works, never fail every time. People love it! If I make one cake with this ganache, I am guaranted another 5 - 6 orders from customers who have tried it! thanks!

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49 users found this review helpful

Reviewer:

Jess L

Cooking Level: Professional

Living In: Niagara Falls, New York, USA

Reviewed: May 9, 2008

This was actually quite good. It has a richer and bittersweet flavor. It needs something to counter the bitter for some taste buds. We liked it though. I made a buttercream frosting to border the ganache which worked out perfectly.

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11 users found this review helpful

Reviewer:

Coco

Cooking Level: Expert

Reviewed: Apr. 27, 2008

I made this and poured it into a tart pan with a thick graham craker crust then topped with raspberries and served with fresh whipped cream. So pretty and good too.

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25 users found this review helpful

Reviewer:

CharBear

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 13, 2009

This was excellent and easy to make. I beat 1 cup confectioners' sugar into half the ganache to make it a little sweeter since I was using it to top a bittersweet chocolate cake. It was perfect, rich and glossy! This makes more than enough to top TWO cakes!

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15 users found this review helpful

Reviewer:

MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

Reviewed: Jul. 31, 2008

Wonderful, fast, and easy! This recipe makes a lot of ganache, so if you are making a layer cake, you can afford to be generous between the layers. I have made this twice and the crowd goes wild!

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20 users found this review helpful

Reviewer:

SCIXONU

Cooking Level: Intermediate

Reviewed: Aug. 27, 2009

Sooooo easy and sooooo good. I put this as a filling in a chocolate cake and it was a HIT!!!! Thanks for sharing!

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3 users found this review helpful

Reviewer:

kerri

Reviewed: Oct. 4, 2008

Even though it is not a "real" ganache... i.e. double boiler... It is still awesome. To use this recipe as a frosting, prepare the recipe as is usinga metal bowl, but after all the chocolate is melted, place the bowl in a bigger bowl with ice and water and slowly beat the same amount of Heavy cream you used earlier to the mixture then beat until stiff peaks form. Use ove chocolate... You will be amazed...

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38 users found this review helpful