Reviewed: Jun. 11, 2010

I was very happy with this recipe! I'm testing out various recipes as I plan on making my own two tiered wedding cake. I'm using this recipe as a filling with raspberry jam on a triple chocolate cake. Hopefully we like the end results! The ganache is definitely delish!!!

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Reviewer:

silke

Reviewed: May 20, 2010

very smooth...

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Reviewer:

Asli Ocak

Cooking Level: Expert

Living In: Izmir, Izmir, Turkey

Reviewed: May 16, 2010

This came together well. I ended up whipping it after it chilled to frost "Too Much Chocolate Cake" form this website. It was very yummy. My only complaint was that it was very cocoa-y. Next time, I will either add powdered sugar or use milk chocolate. That is just my preference, though.

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Reviewer:

sugarmagnolia98

Cooking Level: Intermediate

Reviewed: May 13, 2010

Fantastic. So smooth, dries to a beautiful shine.

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Shanna Sarr

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Knoxville, Tennessee, USA

Reviewed: May 11, 2010

I'm not sure why this says store 3 days at room temperature. I wouldn't recommend it as it contains cream. I would also never use anything that has sat in the fridge for two weeks if there is cream in it. 3 days in the fridge tops.

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Reviewer:

FarAwayGramma

Cooking Level: Professional

Home Town: Chilliwack, British Columbia, Canada

Living In: Oklahoma City, Oklahoma, USA

Reviewed: May 1, 2010

So easy but perfect everytime. Used it to dip cupcakes instead of frosting and it worked exactly like we wanted. Set up with a nice shine and has a great flavor. Thanks for sharing!

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Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Apr. 30, 2010

I used this to top a chocolate cheesecake. I followed the recipe exactly and found it easy and yummy. It covered up all the imperfections on my cheesecake so it looked like I bought it from a bakery. I will definitely make this again thanks for the recipe!

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Reviewer:

winnykins

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Boise, Idaho, USA

Reviewed: Apr. 22, 2010

I didn't need 4 cups, so I halved the recipe, and I wanted something more fluffy and a little less rich so I added a small tub of cool whip, I gave this one 5 stars because it was great with or without the cool whip we loved it with though :) will definately be using this recipe ALOT! Thanks for the great recipe, oh, and made it to put on the extreme chocolate cake recipe from here also :)

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Reviewer:

Stinalynn

Reviewed: Apr. 16, 2010

Worked well.

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Reviewer:

Sande Beach

Reviewed: Mar. 19, 2010

Did not care as much for this ganache as it made a grainy textured sauce. I've tried it 3 times thinking maybe it was me, but, no...... I have another ganache that is very smooth so I guess I'll stick to that one.

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