Chocolate ganache is something that you can use in so many ways! You can use it as a dipping sauce – dip pretzels, cookies, crackers, fruit and more. You can also use it inside cakes, such as a filling in between layers, a topping on top, or even in frosting to flavor it. You can also use it as a drizzle on top of biscotti, brownies, muffins and more.
My traditional Chocolate Ganache is something I use in many recipes. And my traditional Chocolate Ganache recipe uses both milk and dark chocolate. But, I was recently making a cake and I wanted to add chocolate ganache to it, but I was out of dark chocolate. All I had was milk chocolate in my pantry, so I decided to make a Milk Chocolate Ganache.
So, I am sharing this Milk Chocolate Ganache recipe as it’s a completely different flavor profile than my usual chocolate ganache. And it’s really good! It’s a lighter flavor, and a little more sweet, and I think you guys will really like it. Plus, I have an amazing cake recipe that I’m using this in coming in the next couple weeks! Grab the recipe below for my homemade Milk Chocolate Ganache.
Milk Chocolate Ganache
Makes 14 ounces
6 ounces (1 cup plus 3 tablespoons) organic chopped milk chocolate
1 cup organic heavy whipping cream (like Organic Valley)
Place the dark and milk chocolate in a heatproof bowl.
Using a double boiler, melt the chocolate and once completely melted slowly add the cream and stir until completely combined.
Transfer chocolate ganache to a glass jar or plastic squeeze bottle.
Store chocolate ganache in the fridge until ready to use, for up to 7 days.
High Altitude – Follow the recipe as noted.