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 filling and decorating all your cakes, desserts and homemade baked goods.
The milk chocolate ganache is a delicious chocolate filling recipe with a creamy and silky texture that is widely used in French pastry and around the world.
Ganache recipes can be made with all types of chocolate, with dark chocolate like this classic chocolate ganache,with white chocolate like this Vanilla ganache or the recipe here for milk chocolate ganache.
The recipe is very simple to make, it is generally composed of only 2 ingredients, milk chocolate and full-fat heavy cream.
Ganache can be used in a variety of ways in baking, as a filling, topping, decorating, glazing and more. And it's all a question of proportions between the chocolate and the cream (we talk about ratio).
In a 1:1 ratio (same amount of chocolate and cream) you get a firm 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.
With a higher ratio in the whipped ganache version, we will have a smooth and silky ganache that will be used to decorate with a piping bag, to fill desserts, a Christmas log, pastries or to decorate a pie.
Ingredients and substitutions
Simple ganache :
- Chocolate: Use milk chocolate chips or milk chocolate bars preferably of high quality with a high percentage of cocoa butter.
- Cream: Preferably use heavy cream or heavy whipping cream with at least 30 % fat content.
>> The basic ganache (not whipped) has a texture of spread, it is used in cake design to fill fondant cakes, but also in macaron filling or to make chocolate truffles.
Whipped ganache :
In the whipped version we add an extra part of heavy cream that we incorporate cold. This will allow the ganache to cool more quickly and give it a smoother and silkier texture.
- Spread: Add more flavor to your ganache with a bit of nutella spread, lotus biscoff spread or other.
- Texture: Crushed nuts, coconut flakes, or cookie crumbs (oreo, cookies, biscoff).
- Flavor: Add soluble coffee to make a cappuccino version.
⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make milk chocolate ganache recipe
- Place the finely chopped chocolate cut with a knife or chocolate chips in a large bowl.
- In a saucepan heat the heavy cream until it boils.
- Remove from heat and immediately pour the hot cream over the milk chocolate.
- Mix with a rubber spatula until you have a smooth and homogeneous mixture.
Tip: If you still have pieces of chocolate that have not melted, you can heat the mixture a bit in the microwave or in a double boiler.
Add cold cream (whipped version)
- Add the cold heavy cream directly into the warm ganache.
- Mix with a spatula to incorporate it.
- Finish by blending the ganache with a hand blender to smooth it.
- Cover with plastic wrap and place in the fridge overnight or at least 4-5 hours.
Tip: Make chocolate ganache the day before and let the ganache cool completely in the refrigerator.
- Place the completely cooled ganache in the bowl of your stand mixer fitted with the whisk attachment.
- Beat on medium speed for about 1 - 2 minutes until it has a firm and creamy texture.
- Use the ganache immediately or store it in the fridge under plastic wrap.
Tip: Be careful not to beat the ganache too quickly as it may slice and have a grainy texture.
Tips for a successful ganache
- Use quality chocolate: first price chocolate is often too sweet, use milk chocolate such as Valrhona or Cocoa Barry.
- Be careful with the temperature: If the chocolate is heated too much, the texture may be sliced (the fat separates from the liquid).
- Let the ganache cool completely: If the cream does not rise, it may not be cold enough.
- Beat at medium speed: Use a medium-slow speed, not a fast one, so you can keep an eye on the texture and stop the beater as soon as it is fluffy.
Store ganache can only be stored in the refrigerator, covered with plastic wrap, for about 3 days.
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.
Frequently Asked Questions
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.
More ganaches and frostings
- Chocolate ganache frosting
- Mascarpone whipped frosting
- Chocolate mascarpone frosting
- Swiss meringue buttercream
- Easy American buttercream
- Chocolate rocher glaze
- Coconut frosting
- Italian meringue
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