Ganache Frosting

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Turned out great- even without using food processor (it's on the fritz. I just broke up chocolate, poured hot milk over, let it sit for 2 minutes, then blended with hand mixer. Used as glaze within 15 minutes- the extra I placed in fridge and made into truffles.

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Excellent! I used semi sweet chips and the ice bath because I was impatient....it is amazing!! I will never buy frosting again....so much better, easier and none of the chemicals and additives that are in store bought frosting!

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I ran out of time for the cooling time to whip the ganache, so I put the bowl of my stand mixer into an ice water bath and scraped the sides of the bowl continuously until almost half of the ganache had clumped up and then beat it all into submission with the mixer. This cut the total time including the piping of the ganache onto the cake (plus one cookie sheet's worth of "truffles" to less than 40 minutes! It turned out fabulously and received a lot of praise at a church function. It was voted to be a must at every bigger occasion especially the "truffles".
The next time I made this I had accidentally bought dark chocolate (60% cacao with almonds. I ground this chocolate a little longer and used it just the same, adding a little oil based almond flavoring. I sprinkled crumbled almond slices on the truffles for decoration and again had a smash hit at the next function.

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This simple frosting is my favourite chocolate frosting. Not too sweet, light and airy when whipped, and perfect with any cake of cupcake.

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Followed directions exactly. I used Scharffen Berger bittersweet chocolate and organic heavy cream. I found this recipe extremely easy and it produced a thick, sumptuous chocolate ganache. The flavor was superb. But I must say, it is as good as the chocolate you use.

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I love this ganache. I turned it into a Mexican Chocolate Ganache. It went on my MExican Chocolate cake. It was very good.

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It was easy to make and tasted good

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Defintely need to use the highest quality chocolate you can find - that makes all the difference. For the users that found it to be too runny, you really need to wait and let it get to room temperature and it takes a while to get to that point and then need to whip it with a whisk on high for a few minues. I thought the mixture was cool enough about an 1.5 hours later and tried to whip it, just ended up with air bubbles in a chocolate sauce. Went back another 1.5 hours later (so over 3 hours after I made it, and it whipped up beautifully! My friend loved it and said it tasted like chocolate mousse.

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This is awesome! My 14 year old son will not eat cake w/icing. Now he is making his own cupcakes w/ganache. Also used this for an edible science project. Baked 6" one layer cake, poured chocolate ganache on top. We used skittles, jolly ranchers(different colors grape nerds,etc. to show the different parts of a plant cell. Yes we got 1st place and the teachers enjoyed eating the project with my son.

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Loved the ganache as a glaze, I will be using it to cover a yellow cake, buttercream iced wedding cake.