Chocolate ganache is a mixture of cream and chocolate that has lots of uses with homemade baked goods. Perfect for cakes, truffles, and pastries, this deliciously rich topping can be used as a filling, frosting, or glaze.
Chocolate ganache is a mixture of cream and chocolate that has lots of uses with homemade baked goods. Perfect for cakes, truffles, and pastries, this deliciously rich topping can be used as a filling, frosting, or glaze.
Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly recommend), I had to use semi-sweet chocolate chips--1 cup worth--and threw them into my food processor to save time and energy from chopping. Once they were all chopped up and the whipping cream (didn't have heavy cream, either)was nice and bubbly, I turned the processor on and slowly poured in the whipping cream. Stopped, scraped the sides, mixed it again, took the blade out (chunks of chocolate will stay on the blade, and you don't want the chunks of chocolate falling onto your cake when spreading the mix!), and put the mixture in the fridge for 15 minutes. When the mix was a few notches looser than wiggly jello, I slowly poured the mix over my chocolate truffle cheesecake (which was cooled completely). I had previously run a knife around the cheesecake and loosened the edges from the pan, then all but snapped the spring-form pan back into shape, leaving a slight space for the ganache to drip over the sides of the cake. Let the cheesecake refridgerate overnight and you've got a big hit! Note: after you've poured the ganache over the cake, use your finger to pop any air bubbles, so the finished product has a beautiful complextion. Also, the better the quality of choclate, the better the ganache. Don't go cheap on the choclate if you want a killer ganache!!Read More
Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly recommend), I had to use semi-sweet chocolate chips--1 cup worth--and threw them into my food processor to save time and energy from chopping. Once they were all chopped up and the whipping cream (didn't have heavy cream, either)was nice and bubbly, I turned the processor on and slowly poured in the whipping cream. Stopped, scraped the sides, mixed it again, took the blade out (chunks of chocolate will stay on the blade, and you don't want the chunks of chocolate falling onto your cake when spreading the mix!), and put the mixture in the fridge for 15 minutes. When the mix was a few notches looser than wiggly jello, I slowly poured the mix over my chocolate truffle cheesecake (which was cooled completely). I had previously run a knife around the cheesecake and loosened the edges from the pan, then all but snapped the spring-form pan back into shape, leaving a slight space for the ganache to drip over the sides of the cake. Let the cheesecake refridgerate overnight and you've got a big hit! Note: after you've poured the ganache over the cake, use your finger to pop any air bubbles, so the finished product has a beautiful complextion. Also, the better the quality of choclate, the better the ganache. Don't go cheap on the choclate if you want a killer ganache!!
Outstanding and easy!!SO worth it for both flavour and presentation. Suggestions: Be EXTRA careful not to let any water get into your chocolate, as it will seize- not a good thing. Let the chocolate thicken a bit before pouring, place your cake on a rack over parchment paper for easy clean up, and take your cake off the rack and put on to your serving plate before the ganache has set- otherwise it can attach to the rack and tear when you lift it off. A wonderful recipe sure to win compliments from all!!!
I thought this recipe would be really touchy and difficult to get perfect, but it was incredibly easy. I used it in the place of regular icing for a chocolate layer cake. First, I used 3 oz semisweet chocolate chips (that's all I could find) and 1/3 c. of cream with a little bit of Bacardi rum, and I put it in the freezer for a few minutes after mixing. I used an electric mixer to beat it up into a fluffy icing for between my layers. It seemed like it would be too thin for it to work, but it got perfectly fluffy and light brown and gorgeous. I then made another batch with the full portions but didn't beat it into fluffy icing, and used that for the top and the sides. It turned out gorgeous and everyone loved it. I don't think I'll ever make plain icing again.
This was a great first-timer ganache recipe! I added 1/2 milk chocolate and 1/2 semi-sweet, as I like milk chocolate better. I used it over a devils food and cookie dough ice cream cake- too good for words! Everyone said I could put Cold Stone out of business! :) I am now trying it with White chocolate. Note to people using it as a frosting/icing: put it in the fridge for about 30 minutes- it will set up quicker and better!
Perfect and simple, especially for die hard chocolate lovers. This is very rich and intensely chocolate! I used Perugina Italian bittersweet chocolate and didn't use the optional rum. This was the perfect glaze for my Snickers Chocolate Peanut Butter Cake. Very reliable and versatile glaze or frosting. If used as a glaze, let it cool somewhat, until it's pourable and still warm. If used as a frosting, let it cool, then chill in refrigerator for a few hours, then whip it till light and fluffy.
excellent. i used to to coat a cheesecake that cracked and it looks beautiful. TIP: chill whatever you are going to coat first ... the ganache will adhere better. also, used a Hershey's Special Dark and semi sweet chips, and added vanilla cognac instead of rum. delicious!
I added extra cream to this recipe and used it as a dipping sauce for strawberries. Delicious!
Love it, love it, love it! Turned out dark, glossy, and delicious! Very easy to make and very good to eat. I used it as a topping for Chantal's New York Style Cheesecake. The only thing i did differently was to use semi-sweet chocolate chips not bittersweet. It didn't make the color lighter and it tasted sweeter. Great!
Fool-proof. Simple, lovely to look at, easy to make. I whipped it to use as a frosting. The taste quality of your finished product is completely dependent upon the type of chocolate you use. Caillebaut (I get it at Whole Foods) is the best I've tried. I'm sure Lindt or Godiva would be wonderful, as well. Be aware that made as written, it is "adult" type chocolate, meaning not very sweet, so to increase kid appeal you'd need to tinker with it, using part or all milk chocolate instead of bittersweet. To make it into a more "mainstream" type of frosting (though not cloyingly sweet) after whipping it, you can add a stick of softened butter, 1 tsp vanilla and 1 cup sifted powdered sugar. whipped again until it's stiff enough to spread. Additionally, doing this will "stretch" the amount so that you can easily fill, frost and decorate three 9" layers. This retains its shape as well as its appealing, mirror-like sheen. It will not crust, no matter how long you leave it out. As a decorative touch, I saved out about 1/4 cup of the original ganache (while liquid, before I whipped it to turn it into frosting) and later poured it over the frosted cake, letting it drizzle lazily over the sides, then placed a pile of chocolate shavings in the center. Get your cameras ready for a Kodak moment! Stunning presentation, positively DECADENT flavor!!!
I've never used rum but this icing is great as a ganache or whipped into a frosting.
My husband made this last night for a chocolate pound cake. He generally makes the ganache perfectly but screwed it up last night and we ended up with "broken ganache." If your ganache ends up looking like caviar or used coffee grounds then you didnt heat the cream high enough. We had used all of our cream and fine dark chocolate from Christmas. There was no plan B for the cake. In order to fix this you split the broken ganache in half. We put half in a bowl and placed it outside for a half an hour, but the freezer works well too. Once chilled, you heat the other half. We used the microwave. Then you re-mix using an electric mixer. It came out perfectly.
WOWOWOWOWOW! Ok this was soooo easy to make (and I've never made ganache before!) and it tasted AMAZING!!!) For those of you using chocolate chips 9 oz = 1 and 1/2 cups. I split it between semi-sweet and milk chocolate (3/4 cup for each). Half of the ganache I put in the freezer for 20 minutes, then whipped it into light fluffy truffle frosting (only took about 30 seconds to whip it). The other half I poured over the top of my cake then scattered blue sprinkles over. I had some ganache left over so I dipped some pretzel sticks in it then stuck those in the freezer! For my cake I had used the Brownie Frosting Recipe from this site for the inside, and top layer of frosting (see pics)! Oh, and I didn't use the rum for mine, still tasted great!
So easy and almost fool-proof! Used 4 oz bittersweet Ghirardelli chips (they seem to melt better than other chips) and 6 oz semi sweet Ghirardelli chips-no need to chop- 3/4 cup cream, three tablespoons melted regular butter, and 2 teaspoons corn syrup (really makes it shine). Heated cream AND syrup to boiling, poured over chips, let set for 5-10 minutes, then slowly stirred with spoon to prevent air bubbles. Mixed in melted butter as soon as chocolate was melted. Butter adds a richness to it. Let sit for 15 or 20 minutes depending on how runny you want it. Room temp product is fudgy frosting-like. Thanks for the basic recipe!!!
This was very good. I made this to spread over a shortbread crust. I used a combination of chocolate and peanut butter chips. Thanks Ingrid
I made this ganache to cover an 8 inch round cake. It was a little too much for the size but I can still use the leftover for icecream or toast or anything. It tasted very good! I used 70% dark chocolate from a good chocolate shop in town. If you chill up your cake in the fridge at least 3 or 4 hours before you pour the ganache on it then put your cake in the fridge again, the ganache firms up very nicely, not too hard but not runny at all :)
Easy, simple.. DELICIOUS! I am never EVER making another chocolate frosting.. this doesnt have that sugar after taste that other frostings have.. also I imagine it wont taste like plastic tomorrow like other frostings that use butter thanks! 5 Dic: Im going to make this with cadburry three wishes chocolate that has dark, milk and white chocolate. in chile its called tres sueños. I want to frost cupcakes with it. I will tell you how they come out! UPDATE: Ok, so i made this with milka triolade and it was oh so goooooooood! however, the texture was more like a mousse when i whipped it. so next time im going to use 10.5 ounces triolade chocolate and 3/4 cup cream . Why? because milk and white chocolate have milk! and a higher fat content (Should have thought about it before LOL) i also was a little in a hurry so i put the still warm ganache in the freezer and it curdled a bit. make sure you have the time it takes to let this cool down. dont put it in the fridge if its not at room temperature. make sure you like the chocolate your using, or LOVE IT. the ganache will taste like it only a bit softer.. I cant believe chocolate companys havent made there version of ganache yet.. its much better than any frosting or buttercream. UPDATE 2. made the ganache and dipped strawberries in it , put them on foil and stuck them in the fridge!!! perfect, the chocolate hardened so beatifully. i will upload a picture! if doing this make sure the strawberries are dry so the ganache sticks to them
With or without the rum, this is a wonderful recipe!! I use it all the time for all kinds of sweets!! A little note: if you refridgerate it for 4hrs or overnight, you can use it for a chocolate truffle! It's so yummy, you just use a melon baller and scoop up some of the chilled ganache and dip it into any kind of melted (slightly cooled) chocolate, let it set and you have a melt in your mouth truffle :)) Enjoy!!
I expected the chocolate to harden for my chocolate covered strawberries, so I think that's why this recipe disappointed me.
So perfect! I can always rely on this ganache to deliver that extra punch to top of all of my desserts. It would taste great on anything! As a big fan of dark chocolate, I love how the bittersweet chocolate makes the ganache very dark chocolaty tasting. But, to please my not-so-fond-of-dark-chocolate crowd, I simply substitute semisweet chocolate to make this a more innocent milk chocolaty ganache. Either way, the ganache always comes out superb.
Very, very easy recipe to throw together, as a few others reviewers suggest, I place mine in the freezer for about 20 minutes and then whipped it till light and fluffy. It sets up beautifully and I for something that sounds so elegant it is very easy to make! Makes us look like pro's!
This was the first time I ever attempted to make a chocolate ganache, and it turned out so well! I made 2 batches - one for cupcakes and chocolate covered strawberries, and one for a cake. Everyone thought it was delicious, and it looked so professional! I did not use the optional rum but it was still really good. I just dipped the cupcake tops in it and it was SO much easier than frosting them all. I loved working with it... the longer you let it cool the more solid it becomes so I let it cool a little longer before pouring it over the cake. Thanks for this simple recipe!
For personal taste I would use semi sweet instead of bitter sweet chocolate. Also chocolate chips can be used instead of cutting up bakers chocolate to save time.
Super ganache! I still can't believe how easy it was for such a great result. I halved this recipe and used it to top a chocolate cheesecake. It came out beautifully, and had a smooth, dark sheen when it set, making it look very professional. I used 4.5oz of semi-sweet bakers chocolate, and didn't add the rum. I had some concerns that all the chocolate wouldn't melt simply by pouring the heated cream on top - but it did perfectly. After letting it set up in the refrigerator for about 20min it was ready to go. Half the recipe was a perfect amount for a 9' cheesecake. For those who are pouring it... it will stick better if the cake/cupcakes are completely cooled or chilled (where appropriate), giving that pretty dripped effect on the sides without having too much drip completely down and off. I'll be using this again for sure.
Very good, very easy. I had a terror the chocolate would seize or wouldn't have the nice shine I was looking for but no need to worry on both counts. I used Lindt baking wafers (58% cocoa) and because I store them frozen I melted the chocolate in a double boiler. Once the chocolate was just melted I set aside, boiled the cream then poured the chocolate into the cream to minimize the risk of seizing. I stirred slowly until the mixture came together with no streaks remaining. I omitted the rum. After cooling for a bit I poured 3/4 over Black Magic Cake (from this website) and left the remaining ganache in the fridge for about 1/2 an hour then whipped and decorated the sides of the cake. The flavor was chocolatey without being too sweet and complemented the cake beautifully. I will definitely be making again!
This recipe is so easy and very good. I used Nestle semi-sweet chocolate chips, and it turned out great!
This turned out amazing! Rich and decadent!! I used fat free half and half (watch it carefully because when heating too fast it can curdle). It didn't whip up into the frosting when I tried so I just used it as a ganache and it was so good! Since it's thinner with the fat free half and half, next time I will slice my cakes into more layers and add it to every one. It's a must try!!!
Made this today for my son's birthday cupcakes that were filled. I double dipped some of them. For the rest I whipped the chilled ganache w/ a little shortening and confectioner's sugar to cut the bitterness of the dark chocolate (son doesn't like anything other than milk chocolate). They turned out great. The whipped ganache was very light. A definite keeper. Super easy and beautiful ganache for pouring on top of, or dipping items into, to ice.
You can use a bag of Candy Melts as well. Whipping it makes the tastiest filling ever for cakes. This is the BEST. I am getting ready to pour this over a Mint Chocolate Chip Ice Cream Cake for my 33 year old daughter's birthday. You don't need a lot of decorations with this stuff. It is gorgeous by itself. LOVE IT!
Fantastic Recipe! I love this recipe. I have used this ganache a handful of times and I get tons of compliments everytime. I use Ghirardelli baking bars for the chocolate. I have made it with semi-sweet, bittersweet and milk chocolate...they have all turned out fantastic. The recipe calls for 9 ounces of chocolate to 1 cup of cream...most of the baking bars I have bought come in increments of 4oz. so I reduce the amount of cream to 3/4 cup of cream for 8 ounces of chocolate (2 bars) or I use 2 bars and a 1/4 of a 3rd baking bar to make 9oz. It is not a difficult recipe at all and you will not be disappointed...Try It! You will love it! Thank you so much for sharing it INGRIDEVOGEL!
I used semi-sweet chocolate chips because that's what I had on hand. After letting it cool about an hour I whipped it to use as a frosting on the "black magic cake" from this site. It was so yummy
This is a really EASY recipe for ganache. If you don't want to fuss around with the stove, you could just microwave the cream until it starts to bubble. TIP: I put my chocolate chips in a measuring cup and poured my hot cream directly over the chocolate chips. This is really helpful when pouring the ganache over a cake for a glazed look!
Definitely let it cool and whip it again: after the first time it's liquid. I did 250 ml cream and 200 g chocolate and after the second whipping it was fine, and delicious!
I loved this simple recipe. I followed the directions but added my own little twist, I added 1 tsp of Cherry extract and used it as a filling for a Red Velvet Cake, chocolate and cherries = YUM!!! I got rave reviews! Thanks for this recipe
I was making it to pour over a strawberry cake with strawberry swiss buttercream and I'm so glad I tasted it before I dumped it over. I did use bittersweet chocolate and it was SO bitter. It probably would've been good with semi-sweet chocolate chips. If this is what ganache is supposed to taste like, I'm glad I had never tried it before.
So easy and so good!
Nice ganache! Was a tad runny - would've liked it a bit thicker, but was fine to use......thank you!!
GREAT all-purpose icing! I've combined this with the other recipe and add 3 T. butter, 1 t. vanilla, and 2 T. light corn syrup. This thickens the icing up perfectly! I've also used both rum and whiskey and both work great depending on the use. I always split the chocolate 60/40 bittersweet or dark (70% caco), and half semi-sweet. It just seems to be the way the amounts in the package work out. This does make A LOT of icing too - enough for me to easily do 24 cupcakes.
Fabulously easy. I didn't have any dark rum, so I substituted coffee liqueur. It was amazing! This is my new favorite chocolate ganache recipe.
Terrific and so easy to make. I made this recipe for a yummy Black Magic Cake (which is also available on Allrecipes.com). Next time I'll allow the icing to cool longer and I won't be so stingy with the icing between layers. A definite keeper!
Very good Ganache....I didn't add the rum. I whipped it up to use on cupcakes.
I made this for the first time and whipped it for a birthday cake. It turned out really well. I had a lot left over( used the whole bag of chips) and iced the whole cake with it. Big mistake. It was just not sweet enough and was over powering. I will make this again with milk chocolate and it should be a great hit. Thanks for posting this recipe.
I made this today to use as a frosting in between layers of my Chocolate Chiffon Cake. It's so easy to make and its very yummy with a rich chocolate flavor. I used dark chocolate coca powder and semi sweet chocolate. However, if you are going to fluff it, I strongly suggest using a hand mixer because it takes a while to get it to stiffen and fluff. Your arm will fall off it you do it with a whisk.
So simple, and so, so wonderful. Buy the best chocolate you can find for a truly rich ganache. Add a little butter (1T) for a nice shine. If you're going to whip it into frosting, *Let.*It.*COOL.* Overnight even, if you have the time. Don't hesitate to make this one. It never disappoints!
This ganache recipe also works very well when you substitute the same amount of white chocolate for dark and gives you a delicious white chocolate frosting when whipped.
Great recipe! I used dark chocolate and added a bit of powdered sugar to sweeten it. I used it to coat an ice cream cake! It does get thicker if you let it sit about 30 minutes.
this is a good one, a little thinner...nice
I used this to coat a french chocolate truffle cake from this site. It was amazing! Very rich but perfect for the chocoholic. I place my cake on a wired baking rack placed on top of a round baking pan and poured the ganache over it. I was then able to pour the drippings back over the cake to make sure every bit was covered.
So amazingly easy and delicious!! I whipped it up and used it as a filling for Jan's Chocolate Cake (recipe on here), then frosted it with chocolate frosting. Got rave reviews. Will make again and again!
Great recipe! Omitted the rum since I got kids in the house... Super easy to make :)
This worked really well for what I needed. I added cooled espresso to this and then put in the fridge to thicken up. I then filled cupcakes with this. My chocolate tiramisu cupcakes turned out wonderfully!!!
I just don't get it. Where is the sweetness to this? I realized after making this exactly as described and using Scharfenberger chocolate, that it was not sweet at all. When I looked at the recipe there wasn't any sugar called for. Is it supposed to be that bitter? Anyways, I definitely will not be making this again. I had to add powdered sugar to this in order to sweeten it up some and make a frosting out of it.
So easy and delicious! I made this, let it cool, whipped it and used it for frosting on cupcakes. Everyone was asking for the recipe!
This was my first time making ganache, and I followed the recipe as it's written.. it turned out very rich, VERY chocolate-y, covered well and left a beautiful glossy finish with minimal effort..? Ganache, I'm in love!
Yummy, easy & beautiful ganache! Thanks for sharing!
It was a sudden decision to make ganache for my chocolate cake and I didnt have any heavy cream.Instead i took 2/3 cup milk with 1/3 cup melted butter and followed the instructions..I was trying out for the first time and it was a huge success.Thanks a lot INGRID for sharing this recipe
wonderfully easy!! and YUMMY! I used semi sweet choc chips and heavy cream, no rum...
The Ganache is Amazing, but then you beat it, and it turns into the Most Wonderful Chocolate Frosting, more like Chocolate Butter!!!! Its a Gotta Have Recipe. YUM
great tasting mine tuned out a little grainy though
FANTASTIC!! Very easy to scale, substitute, and make! Truly a tasty ganache :-)
Simple & Decadent - adding different liquor or extracts changes it up. Simply wonderfully perfect! I love to use on cheesecake - cuts the sweetness. Use the best chocolate you can - I love anything 70% or more.
I added a shot of expresso !! Everyone loved it
I love this, its very easy and yummy! Thank you!
This is a great sauce on the To Much Chocolate Cake from this site. I would probably half this for that cake though. Very good and easy!
5 Stars for flavor - it was excellent! I made a double batch and covered the top of my cake and sides, still have 3 cups left over! I wish it would've hardened a bit more, but the flavor was fantastic.
This recipe is absolutely marvelous! I used a whole batch of the whipped version to fill a 2-layer 9" cake and then made another batch as is to pour over it. The result is a beautiful, glossy finish that is sure to impress anyone! This ganache is perfect with the Black Magic Cake recipe on this site, and the combination is out of this world! The whipped version is perfect for cupcakes and it tastes exactly like chocolate ice cream! Also, when whipping the ganache for the frosting, it took me quite a while with a beater to get the fluffy consistency, so don't give up if it takes you a while too! This will definitely be my go-to recipe for a frosting/ganache from now on!!!
Perfect topping for our peanut butter brownie torte! I received rave reviews for presentation and taste! I will certainly make again. Thanks for sharing!
Everyone is always impressed when I use this for frosting cupcakes. I did leave out the rum just because I didn't have any, and it turned out great. I always have to give the recipe out!
I give the recipe 5 stars, but I didn't care for the dark flavor. I used 1/3 dark and 2/3 milk, and the dark still overpowered the flavor so next time I will use milk or semi-sweet. I whipped this up and spread on a chocolate layer cake, filled with chocolate mousse, and the frosting was too rich to eat. I will make again, but next time I won't put so much on the cake, just a thin coating.
This was so good and incredibly easy. I used it as a filling in a cake. I'll be using this recipe again. Update: I've used this recipe many times, using different flavorings (raspberry, mint, vanilla, etc) - all were delicious. Recently, I had the kids help whisk the ganache into frosting for cupcakes. We took turns whipping it using a regular whisk and it worked quite well. They had so much fun and it was delicious!
YES! YES! YES! This is great! So easy and quick! Liked it with the bittersweet, loved it with the semi-sweet. Tried it with white chocolate, did not work so well. Used ganache on ice cream cake, worked well and froze well. Also made a frosting, was easy and delicious, got great reviews on frosting for cup cakes. Again, semi-sweet was a bit better then bittersweet (personal preference). Also used to make chocolate strawberries. have made with and without the rum. Can't say I could really tell the difference. Love this!!
I have made this for all five of my family members for all birthdays and get togethers and it is always wonderful! Everyone raves about this ganache with the "too much chocolate cake" recipe on this site. Perfect! Thanks for the recipe :)
Made this recipe for the first time and it is perfect and so easy. AWESOME!
I loved this. It was my first time making a ganache. I used a cup and a half of Ghiradelli 60% cocoa chocolate chips that I pulsed in my Ninja a few times just to break them up more. Heated the cream until just bubbling, poured over the chocolate and stirred until streaks were gone. I put it in the freezer for about half an hour then used my electric mixer to make frosting. It tastes great, almost mousse-like in the texture. Now if only I could get my cake layers to stop baking at a slant, this would have been the perfect cake.
Idk why this calls for bitter sweet chocolate. Not good! But it would be with semi-sweet.
Very easy and most delicious!
Love this recipe. So simple and tasty! Perfect recipe for my first ganache. Great for any kind of chocolate, not just bittersweet, but don't forget to adjust the cream/chocolate ration when using other kinds (particularly white chocolate). I suggest semi-sweet. Also, if you want to use this as frosting, you will have to add powdered sugar or cut back on the cream. As is, it does set up, but never to spreadable consistancy.
Fantastic, easy and scrumptious! I made it exactly according to the recipe, sans rum. It was a perfect use for left-over ends of chocolate chip samples. Shortly after making, I put some between the laers of the cake and drizzled the rest on the top...it actually is an ATTRACTIVE frosted cake! Unlike my usual ones. :) Oh, and a measuring tip in case you haven't already figured this one out. A half pint of cream was exactly one cup. Scrumptious, perfect. Yum...will make again!
Good ganache recipe - added 1/2 tsp of orange extract and a shot of whiskey
I made this as a topping for a chocolate cupcake. After letting it cool for a about 30mins, I dipped. After the ganache cooled off, it gave the cupcake a lovely chocolatey shine. Very nice!
This was delicious! I cut the recipe in half and it was a perfect amount for topping my kahlua cheesecake!
This is a really good recipie. I acutally just microwaved everything and it worked. ( Note, when microwaving chocolate, be very careful as the chocolate retains its shape even tho its melted. I microwaved for 30secs at a time to check on it.) I put in 4 capfuls of Bailey's and its delish! But the problem i had was that it had a runny, glaze texture. Maybe its because I used cabury dairy milk chocolate, but the ganache only became a frosting after I left in the bowl overnight even though I whipped it as instructed. Next time, I leave it in the fridge till it turns to frosting and then use it to frost my cake. But the runny glaze gave my cake a really nice fudge like glaze that really worked as well. Good stuff! Thanks Ingrid! It went great with the "Chocolate Cavity Maker Cake" from this site too!
I used 9 oz (1 cup and a half) of semisweet chocolate chips, and instead of dark rum I used Torched Cherry Rum, since the ganache was going on the Cherry Chocolate cake (on this site). Very easy and very good. Made plenty to cover the cake and then some to dip fruit in! Will try whipping it into frosting next time!
Awesome. Tripled the amount of rum...will make this again for sure.
Delicious! Thanks for the recipe (= This was my first time making ganache and it turned out be-yootiful, hehe.
Nice taste, But the cream didn't melt my bigger chips for the ganache. The second time, I had to chop the chips and it turned out wonderful!
Nothing wrong with this one! Just what I wanted. Used the rum. Topped Peanut Butter Cake III from this site (which is a bit dry) with this. Put raspberry jam in the middle (between cake layers). The ganache poured and set perfectly, would be beautiful if you sprinkled some shaved chocolate overtop or set any garnishes on top shortly after pouring. I let the ganache sit in the pot for about 15 minutes before pouring. Used food processor to finely chop chocolate. Great stuff with 3 ingredients!
I liked this easy Ganache recipe but I felt it wasn't sweet enough and much too thick... more like a shiny chocolate icing then something that can be drizzled over something else
If I could give this recipe 10 stars I would. It is so easy and I have thrown out all other frosting recipes in my cookbook. It is a rich chocolate glaze that melts in your mouth. If you let it sit and cool, it will be the best chocolate frosting you will ever make. I've had tons of requests for this and it never disappoints. A no-brainer recipe. Thank you so much!!!
I used this on my David's Yellow cupcakes with the Pastry Cream I made earlier. It came out very smooth and chocolatey. I used Semi Sweet real chocolate from Guittard - so you could say this is a three time All Recipes cupcake.
So simple. Although I enjoyed the directions from the Martha Stewart recipe better. For instance Bittersweet Chocolate or semisweet may be used for this recipe. Also once you pour the hot cream over the chocolate bits let it stand for 10 minutes. Then stir until combined. So easy and so good! Added it to my perfect Brownie recipe. Fabulous!
I made this in two versions as frosting for muffins: double cream (51% fat) and heavy cream (40% fat). Go for the double cream. It tastes way better. It won't increase in volume as much as heavy cream if you whisk it for frosting, so you may need a bit more.
This was awesome!! I used half semisweet chocolate chips and half milk chocolate chips!! I did not use the rum. FANTASTIC!!!
I made this with half bittersweet and half semi-sweet chocolate. It was very good. I think the next time I would make it with all semi-sweet. Definitely the easiest ganache to make and I will be making it again.
This was a delicious filling for my son's first birthday cake. incredibly smooth and creamy, super tasty. however I later tried to make truffles nad couldn't get them to set. Not sure why.
This is the best ganache! I used it on cupcakes...the shine, the taste...just awesome. I had enough to dip them twice. Turn them upside down, dip and twist..super easy. I'm a good baker and my friends still thought they were bought from a bakery!!
I used this with vanilla instead of rum because of the Strawberries incorporated onto the cake.
Super easy and tastes amazing! I made this to put in between my red velvet cake layers on top of the cream cheese frosting, the results were great! Although since I wasn't really thinking and should've halved the recipe I know have lots of ganache left over......oh well guess that means more baking and I'll use it as a frosting :0)
Fantastic! For those who found it runny,the longer you let it cool, the thicker it gets. I let mine cool at room temperature overnight.