By NcMysteryShopper on August 20, 2002
Photo by Chef Sarita in Austin Texas
Photo by Chef Sarita in Austin Texas
Serving Size: 1 (1081 g)
Servings Per Recipe: 1
"I think that the taste is good BUT for a first time cook it might be confusing trying to convert 5 1/3 ounces of butter to tablespoons. I made this make and I am not a first time cook so with that said my ganache came out very buttery and my chocolate seperated but somehow I was able to salvage it and managed to still ice my cake (there was NO WAY I was gonna let a whole pound of chocolate go to waste). Also, this recipe makes ALOT of ganache."
"This is the one I have been looking for. Bittersweet chocolate made all the difference! Thank you for this easy recipe."
"Made exactly as the recipe states. Too oily. Once cooled, it won't even stick to your finger, it just slides off once the heat from your finger melts it. I tried another recipe that uses a tablespoon of butter and it turned out much better."
"I had a bit of a hard time with this recipe. It turned out pretty good, but it was more work than other recipes I've tried. I used semisweet mini chocolate chips. The chocolate took a long time to melt, and it started boiling before all the chocolate chips were melting. I (tried to) pipe the ganache into raspberries and strawberries. It was not quite cold/thick enough but it ended up tasting delish."
"This tasted awesome. A deep, not too sweet chocolate crown for your cake! I personally think it was too much butter. The next morning there were actually like tiny pools of butter in the ganache. I was able to easily smooth it out, but could have probably been avoided with less butter."
"This was delicious."
"I used this ganache to fill a chocolate birthday cake (#2496). The cake was amazing. People commented specifically on how good the ganache was."
"this was really really good. i used organic fair trade chocolate and i mixed it in my cake mixer. very very nice."
"Thanks for the recipe. I used it as a filling for Recipe #26370 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."
"Just super..coverd chocolate chip muffins with this for wife's valentines day surprise breakfast..Thanks"