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