Chocolate Ganache

From: Spice Boy

On Jul 14, 2009

This is a very easy recipe with stellar results. The dessert is so rich and heavenly, and it makes for a great presentation at a dinner party or any special occasion. It's a real treat! Thanks!

From: Laureen in B.C.

On Dec 23, 2007

Wow this was Fabulous! and so easy to make. I'm going to serve it at a dinner party next we as well. Thanks

From: Leta

On Oct 22, 2002

This is a very rich, wonderfully smooth dessert. A must for any chocolate lover's cookbook. As I had a little trouble with the recipe at first (strictly due to my ignorance) I have a few notes: Be sure you get the correct chocolate. (Unsweetened is not the same as bittersweet.) I found the bittersweet at WalMart in the baking section, made by Ghirardelli. It comes in a thin bar (4 oz). Step 4 says: Heat cream to a boil. You just want it to begin bubbling around the edges. [b]Don't bring it to a full boil.[/b] If your cream is to hot, the chocolate will separate and become grainy. I would even suggest if you are using an electric stove, that you have a second burner heated to a low heat, so when the cream starts to bubble, you can move it to a lower heat, add the chocolate and egg yolk, and continue with the recipe without having to wait for your burner to cool, or taking a chance on scorching the chocolate. This is a rather costly dish overall with the cost of the chocolate and pecans, but well worth the expense. [b]A firm five stars![/b]

From: Hey Jude

On Jun 27, 2003

This was wonderful Sharon! I too used the Ghiardelli bittersweet chocolate, which I found with no problem at our local grocery store. I broke the chocolate into small chunks and when the cream came to a boil, I turned off the heat, added the chocolate and stirred like crazy, then added the egg and mixed really well. It turned out GREAT! I made this for my family, this time, but when I make it for guests I think it would look pretty served with a small dollop of sweetened whipped cream with a 'fanned out' strawberry stuck in and a mint leaf garnish. Thanks for the recipe, it's a keeper!