Milk chocolate ganache is a smooth and mixture of chocolate and cream, it is perfect for cake drips, filling layer cakes with, for icing your cakes with or even as a filling for homemade chocolates or truffles. Learn how to make creamy milk chocolate ganache in a few simple steps.
Milk Chocolate ganache is a versatile baking technique that everyone who likes to bake should master. Ganache be used in so many different ways, like icing your cakes, dripping down the sides of cakes, or it can be whipped up and piped onto cupcake. You can even use ganache to make your own homemade truffles too. Milk chocolate ganache is easy to make and it won’t take long to get the hang of this technique.
Making ganache is all about the ratios of chocolate to cream. The recommended ratio for milk chocolate ganache is 2:1 (2 parts chocolate to 1 part cream). In this post I am going to share my recipe for milk chocolate ganache, that I always use. Ganache is simple and only require 3 ingredients to make.
What you need to make creamy milk chocolate ganache
Ingredients
- 300 grams of Milk chocolate – Make sure you use real chocolate and not candy melts or chocolate chips. You need to also make sure that the milk chocolate you use is a good quality one too, as this will affect how well your ganache turns out and tastes. When you are looking for a good quality chocolate make sure that the main ingredient is coco. Your chocolate will need to be finely chopped as this helps when you are melting your chocolate into the cream.
- 150 ml of heavy cream
- 1 teaspoon of vanilla bean paste or vanilla extract, it is optional to add this, but I do really recommend you do as it helps to enhance the flavour.
How to make creamy milk chocolate ganache
Prepare the Chocolate
Start by finely chopping the milk chocolate into small, pieces. This allows the chocolate to melt evenly and smoothly. Place the chopped chocolate in a heatproof bowl and set it aside.
Heat the Cream
In a small saucepan, heat your heavy cream over a medium heat until it starts to simmer, so it just starts to bubble at the sides of the saucepan. Keep a close eye on this as you don’t want it to boil. By simmering the cream this will make sure that the cream is hot enough to melt the chocolate, but not too hot to scorch it.
Combine the Ingredients
Once the cream stats to simmer, remove it from the heat and pour it over your chopped milk chocolate. Allow it to sit undisturbed for about 5 minutes so it softens the chocolate.
Stir and Melt
Using your spatula, gently stir the cream and chocolate mixture until the chocolate has completely melted and the mixture is smooth and glossy.
Add Vanilla
Add your vanilla extract to enhance the flavour and stir this into your mixture until it is evenly combined.
Drip it
If you are using your ganache for dripping down the side of your cakes now is the time to do this. When dripping always do a test drip at the back of your cake and if this is too runny add a little more chocolate and if it’s not runny enough add a little more slightly warmed cream.
Let it Cool
If you are using your ganache for filling your cake or for icing them you need to allow the ganache to cool first, cool at room temperature for a few hours or overnight. If you need a thicker consistency, you can refrigerate it for a short period, but be careful not to let it become too firm.
Its ready to use
Now your milk chocolate ganache is ready to be used as desired. If you are going to be using the milk chocolate ganache for icing the outside of your cake, you are good to go. If you are using the ganache to fill your cake or to pipe onto cupcakes either pop the ganache into your stand mixer or use an electric hand mixer and whip this up until the ganache becomes lovely and light and fluffy, then fill your cake or pipe away!
Storage and shelf life
If you have leftover ganache, store it in an airtight container in the fridge. Ganache will keep well in the fridge for up to a week. When you are ready to use your ganache again, you can either allow your ganache to come to room temperature naturally or gently reheat the ganache in the microwave in 10 second bursts.
Final word
I love using milk chocolate ganache on my cakes as it adds such a rich and smooth, velvety taste and texture to cakes. When you drip the ganache down the sides of your cakes this gives a lovely design and contrast to your cakes. It’s also great whipped up and piped onto cupcakes too, as it hold the crips shape of the design while adding the delicious chocolatey goodness. Basically chocolate ganache can be used in so many different ways its worth mastering. It took me a couple of tries to find the recipe / ratios that worked for me, but I got there and it is totally worth it.
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
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Happy Making!
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Milk Chocolate Ganache
Ingredients
- 300 g Milk chocolate
- 150 ml Heavy cream
- 1 tsp Vanilla bean paste Optional
Instructions
- Start by finely chopping the milk chocolate into small, pieces. This allows the chocolate to melt evenly and smoothly. Place the chopped chocolate in a heatproof bowl and set it aside.
- In a small saucepan, heat your heavy cream over a medium heat until it starts to simmer, so it just starts to bubble at the sides of the saucepan. Keep a close eye on this as you don’t want it to boil. By simmering the cream this will make sure that the cream is hot enough to melt the chocolate, but not too hot to scorch it.
- Once the cream stats to simmer, remove it from the heat and pour it over your chopped milk chocolate. Allow it to sit undisturbed for about 5 minutes so it softens the chocolate.
- Using your spatula, gently stir the cream and chocolate mixture until the chocolate has completely melted and the mixture is smooth and glossy.
- Add your vanilla extract to enhance the flavour and stir this into your mixture until it is evenly combined.
- If you are using your ganache for dripping down the side of your cakes now is the time to do this. When dripping always do a test drip at the back of your cake and if this is too runny add a little more chocolate and if it’s not runny enough add a little more slightly warmed cream.
- If you are using your ganache for filling your cake or for icing them you need to allow the ganache to cool first, cool at room temperature for afew hours or overnight. If you need a thicker consistency, you can refrigerate it for a short period, but be careful not to let it become too firm.
- Now your milk chocolate ganache is now ready to be used as desired. If you are going to be using the milk chocolate ganache for icing the outside of your cake, you are good to go. If you are using the ganache to fill your cake or to pipe onto cupcakes either pop the ganache into your stand mixer or use an electric hand mixer and whip this up until the ganache becomes lovely and light and fluffy, then fill your cake or pipe away!
