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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.

a bowl of milk chocolate ganache

You can use Milk Chocolate to make Ganache!

I bet when you hear the word “ganache” you immediately think of a luscious, dark chocolate treat that can be rolled into truffles, used to ice a cake, or fill a tart shell. Did you know that you can also make ganache from milk chocolate or white chocolate?

I absolutely adore Dark Chocolate Ganache. 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.

Scroll through the process photos to see how to make Milk Chocolate Ganache:

a food processor filled with chopped milk chocolate
Chop the milk chocolate in a food processor or with a serrated knife.
a spoon pouring brandy into a bowl of heavy cream
Add the optional brandy to the heated cream
hot cream pouring into a food processor filled with milk chocolate
With the food processor running, add the hot cream to the milk chocolate.
a spatula covered with liquid milk chocolate ganache
Cool the ganache to the desired temperature and texture.

FAQs about Milk Chocolate Ganache:

Can I make ganache with any type of milk chocolate?

Your ganache will only be as good as the chocolate you use. Use a high quality chocolate that is made without stabilizers and additives. Save the Hershey bars for s’mores and the chocolate chips for cookies.

Look for milk chocolate made with cocoa solids, cocoa butter, sugar, milk and nothing else.

How long does milk chocolate ganache take to set?

The amount of time depends on the temperature of your room and how you want to use the ganache. If you want to glaze a cake it should be used while it’s still slightly warm and flows like a liquid.

To make “whipped” ganache cool it to room temperature but make sure it’s still quite soft. The ganache will firm up at it’s whipped.

For making truffles chill the ganache until it’s firm enough to be rolled into balls.

What’s the best ratio for Milk Chocolate Ganache?

For milk chocolate ganache that will set up to firm but soft consistency I use 2x the amount of chocolate to heavy cream.

How can I use milk chocolate ganache?

Of course you can make truffles with chilled Milk Chocolate Ganache.

Because it’s fairly soft, Milk Chocolate Ganache becomes incredibly airy and melts-in-your-mouth when it’s whipped. Whip it up for a decadent and delicious cake frosting

Milk Chocolate Ganache is the perfect filling for Chocolate Macarons and can be the base for lovely Layered Truffles.

Can I keep Milk Chocolate Ganache at room temperature?

Yes, if you want the ganache to remain soft, you can keep it at cool room temperature for a few days. After that it should be refrigerated or frozen for longer storage.

Can I freeze Milk Chocolate Ganache?

Yes, ganache can be frozen for up to 3 months.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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5 from 2 reviews

Milk Chocolate Ganache

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 Time10 mins
Bake Time10 mins
Total Time20 mins
24 oz


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


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


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
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
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