Can you make ganache with milk instead of cream

By Olivia on May 14, 50 Comments This post may contain affiliate links. Please see my Disclosure Policy. Everything you ever wanted to know about making Ganache! A simple, two-ingredient recipe for a delicious frosting, filling, drip, or glaze. As simple as it is to make, I have had my fair share of split and grainy ganache incidents.

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between. These have a higher cocoa butter content and will help ensure your ganache is silky smooth. Using low-quality chocolate is not recommended though I have done it successfully. Other examples of great high-quality chocolate brands are:. If these are hard to find most are , you can also use Lindt or Ghiradelli , which should be readily available in your grocery store.

For the cream, use a heavy whipping cream or double cream with a high-fat percentage. This will help ensure your ganache is rich and delicious, but also stable.

This seems counter-intuitive to everything I know about how chocolate and water react together — water is notorious for causing chocolate to seize. You will need to use less water than cream though, due to consistency.

Ganache ratios are a bit of a personal preference kinda thing. I polled the members of my Baking Group on Facebook to see if there was a consensus thanks for your input, everyone! We use ratios when making ganache so that you can customize it to whatever amount you need. When I say chocolate to cream, that means two parts chocolate to one part cream — twice as much chocolate as cream.

For example:. A ratio three parts chocolate to one part cream, or three times as much chocolate as cream would look something like this:. These are all just examples — you can customize the amounts to whatever volume of ganache you need. As such, I highly recommend using weight instead of volume to measure your ingredients when making ganache.

The ratios will be different depending on the type of chocolate you are using — dark, milk, or white. Since milk and white chocolate have more milk solids than dark chocolate does, they require less cream to get to the same consistency as dark chocolate ganache. Read on for that. In the Milk Chocolate Almond Cake above, I used whipped ganache for the outside and used unwhipped as a filling.

Ganache is most often used in its whipped form as a filling or frosting, but I prefer the darker color and smooth texture of unwhipped ganache.

It can be trickier to work with though, as it is a bit softer. There are a couple of ways you can make ganache — the hot cream method and the microwave method. Step 1 — Chop your chocolate — Finely chop your chocolate and place it in a metal or glass bowl. Remove from heat and immediately pour into your chocolate. Your ganache will set as it chills. If you desire a softer ganache simply let it stand at room temperature for about five minutes and it will soften.

Nope, you can use any type of chocolate you wish. But keep in mind that quality is the most important factor. Always use the highest quality chocolate you can find and afford. Yes it does. This recipe is perfect as a frosting or even chocolate filling. I use this, and similar, recipes for all sorts of tasty treats.

Of course you can use it with cakes and cupcakes but it is great on so much more. My youngest son loves the little sugar sandwich cookies I make with it. And my oldest uses it as a dipping sauce for all sorts of treats. Home Breakfast Ice Cream Dessert. Search Search for: Search. Jump to Recipe Print Recipe. Love that you made it without cream. I made this recipe today, following directions, and it totally seized, then released any liquids which was clearish-yellow and was a dry lump in the middle of the pot!!

So to fix it, I added more milk so it would seize again but still be somewhat creamy, dumped out the liquid, then added icing sugar. I rarely have unsalted butter in the house — so I often find myself using salted butter with no issues.

Tried it but it turned out runny. Cooled it and kept in freezer, was better but not like the Ganache you made. Hi Erin, Thank you for this wonderful cream free genius! Before I attempt it, will it go hard enough to then ice over with fondant, I would like to use it to crumb coat before icing a celebration cake.

Thanks Julie. Hi Julie! I wish. That would be delicious! Hi Erin, can this recipe be used with white chocolate as well? Great question!

I am not sure if that would work or not. Generally, I specifically make a ganache when I want to drizzle it thickly on something. Let me know if you try to chill it! Made this to exacting instructions and wound up with brown soup. Poured out all but 3tbsp milk butter choc soup and added a heap more choc. Then it actually worked. Mine was way to watery. I double and triple checked measurements.

Hi, Lou! I hate that your ganache was not the right consistency! Different people want different things from their ganache. If you want a more liquid, pourable chocolate ganache, you generally want a ratio of — hard chocolate to liquid. If you want a thick glaze or something to use between cake layers, you would want a ratio of generally — chocolate to liquid.

This recipe is definitely geared for pouring chocolate over something. I am wondering if our butters were very different or if you just had a thicker ganache in mind when you were making this! Rich chocolate ganache can easily be made with milk instead of cream. Read on to learn how to make it on the stovetop or in the microwave! You can even make it in really small amounts when all you want to do is eat it by the spoonful. I do this all the time. I've been making chocolate ganache for over a decade.

I used to be a pastry chef but more than that I am just obsessed with chocolate. Chocolate ganache most commonly refers to a mixture of hot cream, high quality chocolate, and sometimes butter. The hot cream melts the chocolate and it turns into a silky smooth but thick glaze that tastes amazing on everything.

It can also be poured onto cakes, rolled into truffles, whipped into frosting, or piped into cupcakes for the most indulgent filling. It truly is versatile and tastes divine! Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you.

I only recommend products I use and enjoy myself. Typically ganache is made with a ratio of cream to chocolate.