How to make a delicious milk chocolate ganache recipe, with a soft and fluffy texture and a good chocolate taste. This ganache is perfect for cake filling and decorating all your cakes, desserts and homemade baked goods.
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This milk chocolate ganache frosting is a delicious chocolate filling recipe with a creamy and silky texture that is widely used in French pastry and around the world.
Made with just two ingredients, milk chocolate and cream, this results in a chocolate frosting that combines the sweetness of milk chocolate with a delightfully light texture.
This whipped ganache is great for frosting cakes and topping cupcakes. It goes really well with lots of flavors, especially fruit, adding a special touch to all kinds of sweets.
Why you'll love this recipe
Looking for more frosting? Dive into this irresistible Whipped Mascarpone Frosting or this Chocolate Mascarpone Frosting.
Ingredients Notes
You need these ingredients to make a milk chocolate ganache frosting :
- Chocolate: Use baking milk chocolate chips or milk chocolate bars preferably of high quality with a high percentage of cocoa butter.
- Heavy Cream: Preferably use heavy cream or heavy whipping cream with at least 30 - 35 % fat content. One part hot cream and one part cold cream.
What is the basic formula for ganache?
The basic formula for ganache typically involves a ratio of chocolate to cream, for a simple chocolate ganache 1:1.
For a whipped ganache recipe, we use a double ratio of cream to chocolate, 1:2 resulting in a creamier texture.
This sets it apart from traditional ganache, which often has less cream and is commonly used for making chocolate glazes or truffles.
How to make Whipped Milk chocolate Ganache Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Step 1: Place the finely chopped chocolate cut with a knife or chocolate chips in a large heatproof bowl.
- Step 2: In a small saucepan heat the heavy cream until it boils and remove from heat and immediately pour the warm cream over the milk chocolate.
- Step 3: Mix with a rubber spatula until you have a smooth and homogeneous mixture.
- Step 4: Add the cold heavy cream directly into the melted chocolate and cream mixture and mix with a spatula to incorporate it.
- Step 5: Finish by blending the ganache with a hand blender to smooth it.
- Step 6: Cover with plastic wrap and place in the fridge overnight or at least 4-5 hours.
- Step 7: Place the completely cooled ganache in the bowl of your stand mixer fitted with the whisk attachment and beat on medium-high speed for about 1 - 2 minutes until it has a firm and creamy texture.
- Enjoy! Use the ganache immediately or store it in the fridge under plastic wrap.
How to use this frosting
- Cake Frosting: Use it as a luxurious frosting for cakes, from classic sponge cakes to a rich chocolate cake.
- Cupcake Topping: Pipe it onto cupcakes for a smooth, creamy finish that's both beautiful and tasty.
- Dessert Filling: Fill pastries, eclairs, or cream puffs with this ganache for a creamy, chocolatey surprise.
- Layered Dessert: Layer the ganache in parfait glasses with fruits, nuts, or crushed cookies for an elegant dessert.
- Tart Filling: Use it as a filling for chocolate tarts or tartlets for a rich, smooth texture.
- Dip for Fruit: Serve as a dip for fresh strawberries, bananas, or other fruits.
Tips for this recipe
Secret tip
Use a hand mixer to whip the ganache, it's the best way to keep an eye on the texture and stop before you get a grainy ganache.
Storage instructions
In the fridge: Store ganache can only be stored in the refrigerator, covered with plastic wrap or in an airtight container for about 3 days.
Freeze: It can also be kept in the freezer for up to 3 months if you use it as a mousse in a dessert or in ice cream. Once it is frozen, you will not be able to use it to decorate with a pastry bag as it will lose its smooth texture.
Variations & Substitutions
Frequently Asked Questions
What is the basic formula for ganache ?
Does whipped ganache set hard?
The basic ganache recipe made with the same amount of chocolate and cream hardens in the fridge. In the whipped version it remains soft even after cooling.
How to make a non-whipped milk ganache?
In a 1:1 ratio (same amount of chocolate and cream) you get a firmer ganache with a peanut butter consistency and you can use it to fill macarons, in cake design, in cookies, or to smooth out a cake.
Can I use milk instead of cream in ganache?
No, using milk instead of cream in ganache typically yields subpar results, as it lacks the necessary fat content for a rich and stable consistency.
Can you mix dark and milk chocolate for ganache?
Yes, you can mix dark and milk chocolate for ganache to create a balanced flavor and adjust the sweetness and texture.
Can I add cocoa powder to my chocolate ganache?
Yes, you can add cocoa powder to chocolate ganache for a deeper chocolate flavor and thicker texture.
More Ganache frostings
I hope you love this milk chocolate ganache. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Milk Chocolate Ganache
- Total Time: 10 minutes
Description
Delicious milk chocolate ganache recipe to fill and decorate your cakes, pastries and desserts.
Ingredients
- 150 g (5,3 oz - 1 cup) milk chocolate - baking chocolate
- 150 g (⅔ cup) Heavy cream - full-fat and hot
- 150 g (⅔ cup) Heavy cream- full-fat and cold
Instructions
- Place the finely chopped milk chocolate in a large bowl.
- Pour the heavy cream previously heated in a saucepan over medium heat.
- Let it stand for a few moments before mixing with a spatula until you obtain a liquid, homogeneous mixture and all the chocolate is completely melted.
- Add the cold cream and mix again until you have a homogeneous ganache.
- Blend with a hand blender to smooth the ganache.
- Cover with plastic wrap and place in the refrigerator overnight (at least 6 hours).
- Place the milk chocolate ganache in the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed for about 2-3 minutes until you have a smooth, firm ganache.
- Use the ganache immediately or store it in the fridge.
Notes
Storage: Up to 2 days in the refrigerator and up to 3 months in the freezer.
- Prep Time: 10 minutes
- Category: frosting, fillings, cream
- Cuisine: French
Are the chocolate /cream ratios the same if I wanted to make semi sweet whipped Ganache, or white chocolate whipped Ganache? Thank you. ❤️
hi, I have already a blog post for the whipped white chocolate ganache recipe and the semi-sweet chocolate
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Great results, thanks!
This recipe was great! Perfect for a black Forrest cake for any chocolate lover!
I find this recipe at an opportune time. I am just going to make a dark chocolate cake and I have made the filling and ganache before with dark chocolate. My husband found this cake before to be "too chocy" But I loved it. I think maybe this ganache would level out the flavour for him a bit and I will still love, love, love it! Cannot wait to try this interesting method!