Milk Chocolate Ganache

Silky Milk Chocolate Ganache has just 3 ingredients and comes together in mere minutes. Use it to make truffles, to fill a cake or as a glaze. The possibilities are endless.

Can you use Milk Chocolate to make Ganache?

Yes! You can make ganache from milk chocolate or white chocolate. Because milk chocolate is softer than dark chocolate you must use less cream to make milk chocolate ganache.

I absolutely adore my dark chocolate ganache recipe. I think it’s an essential recipe to have on hand for making desserts and pastries. But, much as I love dark chocolate, it is a very assertive flavor that pretty much takes over any dish.

Milk chocolate has a softer flavor than dark chocolate, thanks to the milk solids in the chocolate. This means Milk Chocolate Ganache has a more subtle chocolate flavor that has 1001 uses in the pastry kitchen.

How to make Milk Chocolate Ganache:

Step 1: Chop the milk chocolate in a food processor or with a serrated knife.

Step 2: Add the optional brandy to the heated cream

Step 3: With the food processor running, add the hot cream to the milk chocolate.

Step 4: Cool the ganache to completely at room temperature. You can then chill it or store it at room temperature for several days.

FAQs about Milk Chocolate Ganache:

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5 from 3 reviews

Milk Chocolate Ganache

By: Eileen Gray

Silky milk chocolate ganache can be used to make truffles, fill a cake or tart and glaze any number of pastries. The recipe makes about 2 cups.

Prep Time: 10 minutes mins

Bake Time: 10 minutes mins

Total Time: 20 minutes mins

–+ oz

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Ingredients 

US Customary – Metric

• 16 oz Milk Chocolate
• 8 oz heavy cream (1 cup)
• 1 tablespoon brandy (optional)

Instructions

• Chop the chocolate into small pieces, none larger than 1/2" or chop roughly and finish chopping in a food processor.
  16 oz Milk Chocolate
• Pour the cream into a microwave safe bowl and heat until just below the boiling point. You want to get the cream as hot as you can without it boiling over. The time will depend on your microwave.
  8 oz heavy cream
• Pour the cream over the chocolate, add the optional brandy.
  1 tablespoon brandy
• Do not stir for 1-2 minutes to allow the chocolate to begin melting.
• Stir with a wooden spoon, trying not to incorporate any air, until all the chocolate bits are melted or, if using the food processor, run the processor for 20-30 seconds until the chocolate is melted.

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Equipment

My Book

Food Processor

Kitchen Scale

Glass Measuring Cup

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Notes

Store at room temperature 1-2 days, in the refrigerator for a week or freeze for 2-3 months.

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Nutrition

Serving: 1oz | Calories: 130kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 7mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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