Ganache Frosting

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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.

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I'm not sure what the "j" is at the top of the ingredients list, but this frosting is amazing. Make sure if you whip it into a lighter consistency and frost the outside of a cake with it that the cake can stand up to the intense chocolate flavors this badboy brings.

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I found this frosting to be a little bit looser in consistency than I would have liked it to be for the task at hand. Having said that, I will note that it -did- set up considerably after cooling in the fridge. Still, this isn't the sort of frosting I could see you using to "fill in" or "build" a tiered cake with. It is more appropriate as a glaze-type frosting.

I used chocolate chips and a stand mixer. There was no need to chop the chocolate, and all I needed to do was whip up the melted mixture.

The flavor is creamy and chocolaty, with a dense, velvety mouthfeel. Even when it's cold, it has a real melt-in-your-mouth quality to it. I'm using my extra chilled frosting to dip some fruit slices in!

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This is the first homemade frosting recipe I've tried. I wanted to avoid all those chemicals and trans fats in store bought frosting.

This frosting was very tasty, but still quite runny even after cooling for 2 hours as suggested. It firmed up quite a bit after being refrigerated overnight, so I'm going to re-frost the cake with it.

I used 2 cups of semi-sweet chocolate morsels which I "chopped" in a food processor. Semi-sweet gave me the extra sweetness I wanted.

The directions should be more clear on the amount of the chocolate. Is it 16 ounces by weight, or 16 ounces by volume?