Reviewed: Feb. 17, 2009

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

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Reviewer:

Sweet Apron

Cooking Level: Expert

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: Holly Springs, North Carolina, USA

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

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: Expert

Living In: Vancouver, British Columbia, Canada

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

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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