By Amanda Beth on August 07, 2004
Photo by L00k
Photo by L00k
"I named this for my sister-in-law, Jeni, after our misadventures making ganache. The recipe actually comes from the Pillsbury Cookbook. It's the easiest recipe ever, and is delicious, too! I always put it on my birthday cake. Cook time is chill time."
Serving Size: 1 (307 g)
Servings Per Recipe: 1
"I made half a recipe of ganache. Like another reviewer, I didn't follow the directions, but I mainly wanted the amounts of cream to chocolate. I boiled the cream in the microwave in a glass measuring cup (about 1 1/2 minutes on HIGH), then I poured the chocolate chips and butter in the hot cream. I let the mixture sit about 5 minutes, so the chips could melt, then I stirred it all up. I put in fridge to harden, so I could decorate the top of a chocolate peanut butter torte (#355398). It took about an hour to harden enough so I could put it in a ziploc baggie and pipe it on the torte. My husband was eating it out of the measuring cup. Hehe! This is an awesome recipe. Thanks for posting it!"
"God Bless You for posting this fabulous EASY recipe. I have looked high & low for an easy ganache recipe and finally found it here. The only thing I did differently was to let it set out in the pan for just about half hour and then poured on my cake. Thanks once again for taking the time to post this."
"Excellent! I frosted the cake with it, then put raspberries on top. Melted the ganache to a liquid consistency and then drizzled it over the top. It got rave reviews from my friends, I will definitely make this again!"
"Very easy to make and delicious. I used it on a bundt cake version of Best Ever Banana Cake #67256. I didn't let it cool but poured it directly on the cake from the pan. It made a nice shiny coating, and the flavor was perfect for the banana cake. It wasn't overly sweet, which was just what I was looking for. Thanks for a great glaze recipe!"
"Very good consistency. My only comment would be don't let it chill too long in the fridge, or it gets very thick. Thanks"
"Oh my goodness, this is heavenly! I made this the night before and let it sit in the fridge til I needed it. I probably should have let it warm to room temperature before beating because it took quite a while to get it fluffy. It was out-of-this-world rich and fabulous on top of my dark chocolate cake. It pairs nicely on fingertips too!"
"I like the measurements of this recipe compared to others. I pour all ingredients into a microwaveable bowl and microwave at 50% power for 1 minute. I stir and then microwave the same way at 15 second intervals until it's all melted. Whisk well. I pour mine on top of a chocolate cheesecake. Left overs are never wasted because my family loves to eat this from the bowl. Thanks for posting, Amanda Beth!"
"I made this for the first time yesterday and it was really easy and came out perfectly. Great recipe!"
"5 Stars say's it all!"
"Great recipe. Easy to make, just keep it on low for a while and the chocolate doesn't scorch. Put it in the freezer for 10 minutes, stirred, and then another 5 minutes until it was ready."
"I loved the ease of this recipe; I made a double layer cake and used the ganache between layers and on top. I used the ganache while warm and runny and let it run down the sides; I had enough for two layers on top and I sprinkled with coconut flakes. Just fantastic and better than frosting in my opinion"
"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."
"I have made this twice now for filling for cakes and it is wonderful. So easy and perfectly delicious. Thanks for posting!"
"This is excellent and so easy! This tastes like the chocolate sauce that I love (and always ask for extra) at restaurants. Who knew I could make it at home with no trouble at all? I made this twice, one time using semi-sweet chocolate chips and the other time using milk chocolate, and both times it was yummy. Thank you for posting!"
"This was easy and so good! I've never made ganache before, but I wanted to make some to top #33721, Very Chocolate Cheesecake. I even kinda screwed up, after letting this sit in the fridge and whipping it, it lost that nice dark color to it, but I threw it on my still warm cheesecake anyways. It just started melting and looked awful. I scooped it back off, threw it in the microwave and melted it back down. Just poured it on and that worked much better. I think I'll just do it that way next time, rather than refrigerating it and beating it. Despite that small flub, this turned out beautifully!"
"Fool-proof & delicious!"
"Very easy to make, no fussing, and it tasted wonderful. This will be my go-to-ganache recipe from now on. Thanks!"
"Wonderful; I've been wanting to try a ganache and this was the first time and so glad I chose this one. I did add a tsp of expresso powder to it - otherwise made exactly as listed. Used to top recipe#365334 and loved it. Thanks so much for posting."
"Easy, good, did the top of a big Boston Creme pie"
"Perfect ganache.. great smooth texture. Thanks"