This is a very rich, wonderfully smooth dessert. A must for any chocolate lover's cookbook. As I had a little trouble with the recipe at first (strictly due to my ignorance) I have a few notes: Be sure you get the correct chocolate. (Unsweetened is not the same as bittersweet.) I found the bittersweet at WalMart in the baking section, made by Ghirardelli. It comes in a thin bar (4 oz). Step 4 says: Heat cream to a boil. You just want it to begin bubbling around the edges. [b]Don't bring it to a full boil.[/b] If your cream is to hot, the chocolate will separate and become grainy. I would even suggest if you are using an electric stove, that you have a second burner heated to a low heat, so when the cream starts to bubble, you can move it to a lower heat, add the chocolate and egg yolk, and continue with the recipe without having to wait for your burner to cool, or taking a chance on scorching the chocolate. This is a rather costly dish overall with the cost of the chocolate and pecans, but well worth the expense. [b]A firm five stars![/b]
This is just plain sinful! hehe Wow! Is this ever rich! I made this dor a friend's birthday and she's still talking about it! I slipped in a few drops(?)of Kahlua and that took it from 5 stars to 6! It's so glossy and just too good! This is certainly a keeper! Thanks Sharon for a wonderful dessert!
This is a very easy recipe with stellar results. The dessert is so rich and heavenly, and it makes for a great presentation at a dinner party or any special occasion. It's a real treat! Thanks!
Wow this was Fabulous! and so easy to make. I'm going to serve it at a dinner party next we as well. Thanks
I used this ganache recipe to decorate a birthday cake for a 17yr old chocolate lover. I omitted the pecans due to a family nut allergy. This turned out very glossy and was certainly delicious over a cake made with semisweet chocolate. The taste of the 2 different chocolate made for very yummy eating.
We made this for an Appetizer and Desserts Party over the New Year's weekend. The flavor was intensely chocolate - but delightful in an "Ooooohhh..." sort of way. Some of the butter separated out and floated on the top of the chocolate as it cooled, but we attributed that to pouring the mixture into the crust before the crust had totally cooled. Would be wonderful with a scoop of vanilla ice cream on the side and a steaming cup of coffee to wash it down. A definite winner and an addition to our permanent recipe file.
This was wonderful Sharon! I too used the Ghiardelli bittersweet chocolate, which I found with no problem at our local grocery store. I broke the chocolate into small chunks and when the cream came to a boil, I turned off the heat, added the chocolate and stirred like crazy, then added the egg and mixed really well. It turned out GREAT! I made this for my family, this time, but when I make it for guests I think it would look pretty served with a small dollop of sweetened whipped cream with a 'fanned out' strawberry stuck in and a mint leaf garnish. Thanks for the recipe, it's a keeper!