This really was SUPER EASY and is really no fail. It was delicious, too. I put it on a dome cake---white cake with chocolate mousse inside covered with chocolate ganache. Yummy. I will definitely be using this recipe again. I used 3 tbsp of butter and 1 tbsp sugar. I only let the ganache cool for about 10 minutes before putting it on the cake--if you let it cool too long, it will get very hard which would be perfect for shaping truffles. The cake had a nice sheen and looked very attractive. UPDATE: I also use this as filling when I decorate cakes and it gets lots of rave reviews. I tend to make this in half batches and that is the perfect amount for covering a cheesecake or for filling a cake.
Perfect smoothness and so EASY!! My kids made it to top some doughnut holes we used it as a ganache. I did have to substitute the Heavy Cream with 3/4 c. of milk and a 1/3 c of butter as I had no Heavy Cream in the fridge but next time I will use the cream. It still came out great. The 30 min of set time was perfect to dunk the doughnuts in and keep it were it needed to be. We will be making this again. Thanks for posting this.
Loved it. I made it as truffles and rolled them in different ingredients like nuts, sprinkles, cocoa, etc. It did take a long time (about 5 hours) to get to the consistency to roll but I guess I could have used the ice method mentioned. They also were really soft so they were better refrigerated, but they still had great flavor and were gone pretty quick. By the way, it made about 42 medium-sized truffles.
I cooked, mixed, and served this recipe over cheesecake in about 10 minutes!!! It was SO delicious! GREAT and simple recipe!
This was excellent! I frosted a small cake with 1/2 of the recipe and we ate the rest as candy. I followed the recipe exactly and it could not have been easier. I will be making this often.
Mmmmmmmm!!!! I used Bird's NY Cheesecake recipe, but baked it in individual custard cups and after it cooled, I covered each with this Chocolate ganache . . . Mmmmmmmmm. I didn't have any cream, so I used 3/4 cup of evaporated milk and 1/2 stick of butter instead . . . I will be saving this recipe to frost a chocolate cake . . . Its easy and YUMMY!!! Thanks for sharing! Blessings!
I didn't love-love this the first time I made it. But this time I used a slightly softer chocolate, 4 oz of butter, and 1/2 a cup of powdered sugar ilo the granulated and am completely in love-love with this. Thanks for such a fabulous recipe!! It's beautifully residing on one of my mint-chocolate cakes at the moment. :)
Delicious and so easy. Used it to frost Andes Candies bar cookies. Really, REALLY good.
It took a little longer to stiffen up than I would have liked (an hour as opposed to 30 minutes) but it turned out great! My husband bought the wrong chips (they were milk chocolate instead of semi sweet) but it is really good with the milk chocolate.
Lordy this is great! I am dipping my fingers in the bowl and of course enjoying it immensely! Rolled these in different ingredients such as: coconut, crushed pecans, crushed walnuts, and chocolate sprinkles. Oh yummy, going to make these regularly! Now I am not going to like you very much because MY HIPS are liking this too much. Kept them in the fridge but kept opening it up to be able to sneak an additional one or two.