Dark Chocolate Ganache

From: Chef Sarita in Austin Texas

On Aug 10, 2009

I think that the taste is good BUT for a first time cook it might be confusing trying to convert 5 1/3 ounces of butter to tablespoons. I made this make and I am not a first time cook so with that said my ganache came out very buttery and my chocolate seperated but somehow I was able to salvage it and managed to still ice my cake (there was NO WAY I was gonna let a whole pound of chocolate go to waste). Also, this recipe makes ALOT of ganache.

From: Chef #638808

On Jul 17, 2009

I put this on a chocolate cake with buttercream frosting. It is absolutely divine. Instead of whisking it I put it in a food processor and broke up the chocolate, once the milk was to temp i poured it in to the processor until i didn't hear the crunching sound any more. it is sooo rich. Thank you

From: spatchcock

On Jun 14, 2004

YUM! I used this to decorate Mean's own German chocolate cake. Terrific ganache--easy to make and easy to apply to the sides of that huge three-layer cake. It was also delicious. If you're making Mean's German chocolate cake recipe, though, and just using this to frost the sides, HALVE THE RECIPE! This made MUCH too much.

From: windywood

On Jun 15, 2003

This is the one I have been looking for. Bittersweet chocolate made all the difference! Thank you for this easy recipe.