Milk Chocolate Ganache
How to make creamy milk chocolate ganache with only 3 ingredients
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!
Notes
If you have left over 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.