Creamy Milk Chocolate Ganache
This creamy milk chocolate ganache recipe elevates any dessert with its rich, velvety texture and indulgent flavor. Made with just two ingredients, this ganache comes together in minutes. Use it as an icing, cake filling, brownie frosting, and more!
Equipment
- 2 heatproof mixing bowls
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Ingredients
- 452 grams milk chocolate chips or chopped chocolate
- 226 grams heavy cream
Instructions
- Microwave the milk chocolate in a large heatproof bowl for 30-45 seconds to soften it slightly.452 grams milk chocolate chips
- Heat the heavy cream in a medium bowl in the microwave for 1 minute or until bubbling on the edges. Pour over the chocolate and let sit for 30 seconds.226 grams heavy cream
- Whisk the chocolate and cream gently until smooth and fully combined.
- To use as a glaze or for drip cakes, cool to 90°F before using. For frosting or truffles, cover with plastic wrap touching the surface. Place in the refrigerator for 1-2 hours until it thickens to a soft, pliable consistency.
Notes
Storage: You can leave ganache out at room temperature for up to 2 hours. Store in an airtight container in the refrigerator after for up to 2 days.
Freezing: Once completely cool, cover the ganache and freeze for up to 3 months. Thaw in the refrigerator overnight. To rewarm, microwave at 10 second intervals, stirring between each until the desired consistency is reached.
Nutrition
Serving: 1servingCalories: 378.6kcalCarbohydrates: 37.1gProtein: 0.8gFat: 26.3gSaturated Fat: 16.6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.6gCholesterol: 31.9mgSodium: 7.6mgPotassium: 188.3mgSugar: 33.1gVitamin A: 415.3IUVitamin C: 0.2mgCalcium: 59mgIron: 0.03mg
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