Ganache Frosting

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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?

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I also used Ghiradelli bittersweet chocolate for the recipe over a chocolate cake. It was perfect...I didn't find it to be too bitter (sweeter than dark chocolate in my opinion. If you'd like to have a chocolate cake that's not overpoweringly sweet, then use this ganache!
If you want it a bit sweeter you could probably replace half of the bitter sweet chocolate with semi-sweet depending on how sweet you want it.

I'll be using this ganache again this weekend.

Thanks Alton!

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Delicious and easier to make than you think. Not too sweet and not too bitter - perfect. Won't use any other chocolate frosting again!

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I love this recipe! It was the best! I didn't need two cups of ganache, so I halved the reciped. I used Ghiradelli bittersweet chocolate chips, but it was too bitter for me, so I added 1/2 cup milk chocolate chips to it and a little more whipping cream. and warmed it up a bit more. I didn't use a food processor either. I just used a glass 4 cup measuring bowl and a spoon to stir it after it sat for the two minutes. Perfect. I poured it over a boston cream pie I made. It was perfect. and not a piece of the pie was leftover. oh. my. yum. you won't go wrong with this recipe!

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It is so simple to make and is a wonderful ganache. I used a 17oz bar of Dark chocolate (not the 72%, just the "dark chocolate" from Trader Joe's, and added 5 drops of concentrated Cherry extract and it tasted just like a chocolate covered cherry! I let it cool for the recommended 2 hours then whipped it for a nice frosting- but it would make a great poured icing as well!

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Anyone think it was too bitter? I used Ghiradelli, 60 % cacoa bitter sweet chocolate, is there a different bittersweet chocolate that would work better? Could I use semi-sweet chocolate?

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I have always been afraid of making frosting, and the few times I have tried, it comes out watery. This frosting was perfect! And super easy! I prefer to use the warm ganache as opposed to letting it cool to a harder frosting. Although the cooled frosting tastes great, I like the shiny look of using it warm. I made mini chocolate cupcakes and dipped them in the ganache. Perfect!

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I found the recipe was still not firm enough at room temperature when using regular chocolate so after letting it cool to room temperature (and testing the mix with an electric beater I put it in the refrigerator for the night. The next morning I gave it a quick stir before whipping it to a great frosting consistency. Everyone loved it.

Another thing...When using White Chocolate....I found that I needed to use different amounts to achieve the same results...in this case..16oz Heavy cream and 24oz White chocolate...I then followed the same process as above.
Let cool for at least 2 hours to room temperature
Put in refrigerator for several hours
Then mix. Worked beautifully as Icing for covering cake and for use in a piping bag.

One last thing...
The frosting that I didnt use...I stuck back in the fridge....it makes a tasty treat that has a consistency a little thicker than chocolate mousse.