Thanks for the recipe. I used it as a filling for The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food) and I had a great birthday cake for my daughter. :)
I put this on a chocolate cake with buttercream frosting. It is absolutely divine. Instead of whisking it I put it in a food processor and broke up the chocolate, once the milk was to temp i poured it in to the processor until i didn't hear the crunching sound any more. it is sooo rich. Thank you
I don't know if it was something that I did or what went wrong....but this would not thicken. I followed the recipe to the letter and although it tasted fabulous, it ended up having to be whipped in order to stay on the cake.
I will not rate this due to my mistake but just a warning, do not take your eyes off the simmering butter and cream. Mine boiled over and I did not wait long enough to let it cool back down so my chocolate seized up. I would use this recipe again but probably use the double boiler method.
Turned out perfect, and made my cake beautiful! Thanks.
This was wonderfull. Simple to make. I did sub, 2 tablespoons of the cream with equal amounts of brewed espresso. I used this as crowning touch for an espresso cake I made. Everyone loved it. Thank you Mean. gibblet
very good and very easy!
Excellent recipe for grown-up tastes! Easy to make, sets nicely, with a wonderful glossiness that makes presentation outstanding! It is very very rich with all of that butter. Thanks NcMysteryShopper!
Thans for the easy basic recipe. Came in handy...and delicious!
This was great, but I wish the directions were a little more informative. Having never made this before, I freaked out when it became liquidy, even after a couple of minutes off the heat. But after reading the other reviews, I think that's okay (?). It tasted just fine at least! I just drained off the 'grease' and spread on the 'frosting' part.