Chocolate Ganache Icing

wonderful taste

Don’t know what went wrong. This turned out awful. I followed the recipe exactly and it didn’t set up and tried to remedy this by adding more cream(about 1 1/2 C) and whipped it and added powdered sugar (about 2C.) and refrigerated. It was still funny and the longer it sat, the more ran. By the end of the eve. the ganache was running off the cake stand. will not try this again.

I left out the brandy AND FORGOT THE BUTTER but it was still good! Think how good it will be next time when I finally get it right!

I’ve made this twice now, though each time I made a third of a recipe. The taste is fantastic. I used Guittard extra dark chocolate chips and substituted orange juice concentrate for the brandy, as I don’t consume alcohol. I used them on cream puffs filled with orange mousse and they were great. The reason I took off one star is because the texture is not very icing-ish. It will not drizzle from a bowl. Even when put in a plastic bag with the corner cut off it was kind of blobby when squeezed out. Next time I will try adding a little corn syrup, as suggested by another reviewer.

I’ve made this twice now, though each time I made a third of a recipe. The taste is fantastic. I used Guittard extra dark chocolate chips and substituted orange juice concentrate for the brandy, as I don’t consume alcohol. I used them on cream puffs filled with orange mousse and they were great. The reason I took off one star is because the texture is not very icing-ish. It will not drizzle from a bowl. Even when put in a plastic bag with the corner cut off it was kind of blobby when squeezed out. Next time I will try adding a little corn syrup, as suggested by another reviewer.

So easy so yummy!

Perfect for cakes and chocolates (truffles, molds, etc).

I iced a double chocolate Bundt cake with this icing. I didn’t have any brandy so I substituted Cream d Cocoa. It came out great. Love this not so sweet, dark chocolate icing.

Substituted black coffee for brandy and added a tablespoon of Jaegermeister and used 4 squares of unsweetened chocolate and 3 of semi sweet and it was too bitterr! Added some icing sugar. Tasted. Still too bitter. Added more. Perfect now. Noticing it separating. Now poured it on freshly made brownies. Seems to have separated. Not bad though. Maybe fat from butter or cream is rising to the top. Spoon tastes great!!! I suspect the grandsons will love it this evening.

My go too the best ever.

This stuff is too darn decadent. No wonder why I have trouble losing weight! I had no brandy, so used a little real vanilla like someone else suggested. Excellente! Adding to my list of repeats.

I made this with chocolate chips and no alcohol as other suggested and it was delicious! Will make again – very yummy.

I’m not a big chocolate cake fan but my coworker loves chocolate cake so I decided to try out this recipe with the chocolate ganache icing. It was a huge hit at work and I loved it!! Super moist and delicious!! I followed the recipe as written but made a bunt cake and cooked it for 40 min. Came out perfect. I also used the chocolate ganache icing recipe but used 3 tbsp of coffee instead of brandy.

tasty, rich, added to the quality of the cake.

I never have confectioner’s sugar on hand, so this recipe was a great find. I only had some baker’s chocolate and a partial bag of semi-sweet chocolate chips so just estimated the amount of chocolate. I used the recommended amounts of cream and butter, then added some honey (instead of the corn syrup some users recommended). Didn’t use the alcohol, although someone’s suggestion of Kahlua sounds awesome. It came out creamy and beautiful.

Super easy and perfect every time. Thank you Sandra!

I used 7oz semi sweet mini chocolate chips, 2T soften butter and microwaved 1/2C cream for 1 min on high. Pour cream over chocolate and butter mix until smooth… I have added alcohol or flavoring but just as good without… Thanks for the recipe!

I took the advice of adding 1.5 Tbsp of corn syrup & replacing the brandy with coffee w/1 tsp sugar. I put all ingredients(softened butter) minus the heavy cream into a bowl. I boiled the heavy cream and poured over. Let sit for a minute then stirred till well combined & then refrigerated before using for 30 min. I think if I refrigerated longer, I may have had a less viscous ganache. This seemed more of a glaze. But tasty nonetheless.

I made slot of changes to this. 1. Used semi sweet instead of bitter sweet. 2 added 2 tbs of corn syrup at the end so it looks nice and glossy. 3. This recipe is way to thin when followed just as directed. I had to add powdered sugar until it was thick enough to even spread. Even then it’s not thick like butterflies, more like a syrup. Put it in the fridge to thicken up a but, then just pour it over the cake and let harden. I don’t see how other people don’t comment on how thin this is. Anyway, the flavor is great, the consistency is not.

I followed all the directions, but what I created was not at all what I wanted. In the end I had to completely wing it to achieve a similar effect to what I was looking for.

OK, so I looove this recipe! It has become a staple at all of our family gatherings. I substituted vanilla extract for the brandy and used a combination of bittersweet and semi-sweet chocolate and I get a slew of compliments. I use this over a devil’s food bundt cake and it’s amazing!