Description
Soft and fluffy milk chocolate ganache made with just 2 ingredients, perfect for frosting cakes, filling cupcakes, and decorating all your desserts. Enough to fill and frost one 6-inch layer cake or to frost 12 cupcakes.
Ingredients
- 150 g (5.3 oz – 1 cup) milk chocolate, baking chocolate
- 150 g (2/3 cup) heavy cream, full-fat and hot
- 150 g (2/3 cup) heavy cream, full-fat and cold
Instructions
- Place the finely chopped milk chocolate in a large bowl.
- Pour the hot heavy cream over the chocolate.
- Let it sit a few seconds, then mix with a spatula until fully melted and smooth.
- Add the cold cream and mix until combined.
- Blend with a hand blender to smooth the ganache.
- Cover with plastic wrap and refrigerate overnight (at least 6 hours).
- Place the chilled ganache in a stand mixer with the whisk attachment.
- Beat on medium speed for 2–3 minutes until smooth and firm.
- Use immediately or store in the fridge.
Notes
Storage: Keep in the fridge up to 3 days, or freeze up to 3 months (texture will no longer be pipeable after thawing).
Tips:
- Use a scale for accuracy.
- Choose high-quality milk chocolate with good cocoa butter content.
- Don’t overheat the cream to avoid separating the chocolate.
- Make sure the ganache is fully chilled before whipping.
- Whip on medium speed to avoid grainy texture.
- Prep Time: 10 minutes
- Category: frosting, fillings, cream
- Cuisine: French