Chocolate Ganache is one of my all time favorite frosting. It is so easy to make, with only 2 ingredients and it taste so heavenly good! Chocolate Ganache is normally made by melting chopped chocolates with hot cream. I don’t usually have cream (35% fat) stocked in my fridge unless my main recipe calls for it. Since I do not have much use for cream, I try to avoid buying it, or at least I find substitute for it, just like when making Chocolate Ganache with flooding or pourable consistency. If you do have heavy cream, then go ahead and use it instead of milk.
Milk is one thing that I most often have on hand. I used this as a replacement to make Chocolate Ganache and it works perfect for me. It doesn’t harden a much as when cream is used, but I am ok with it and I like the taste and consistency anyways. Although, when I need a Chocolate Ganache for piping, then I would use a cream to make it, as piping Ganache needs to be softer and fluffier and cream does that when you start beating the Ganache after few hours of rest.
This is a small batch recipe, if you need a larger batch, just double or triple the recipe. I used 1/4 cup of chocolate as the starting point, just increase it in increments of 1/4 to make it a larger batch. Also, depending on where you are going to use it, you may need adjust the consistency. Add milk in the increments of 1 tsp at a time. You can use this Ganache to frost a cake like my Simple Chocolate Cake and Chocolate Quinoa Cake or for drizzling it like my Mocha Chiffon Cake, for dipping just like my Orange Biscotti and Churros or for flooding top fo cupcakes like my Chocolate Ganache Cupcakes with Chocolate Ganache Frosting.
Important Note: This ganache has a flooding consistency, when you want a simple decadent pourable frosting on top of your cakes, cupcakes and more. This consistency is NOT suitable for piping when you like to create a decorative design like flowers. I will have a seprate posts for ganache for piping.
- 1.8 ounces (50 grams) or 1/4 cup semi-sweet chocolate/dark chocolate, chopped (I used Hershey’s Dark Chocolate Kisses )
- 2 tsp milk (If you want thinner Ganache, add more milk 1 tsp at a time). You can also use powder milk and dilute it in water.
Note: I am not endorsing any brand, you can use any brand that you like. The links are just to give you idea of what I used for the recipe.
- Add milk to chopped chocolates and microwave for 20 seconds interval. Remove and stir after every 2
- 0 seconds. Repeat the process until the chocolate is fully melted.If your Ganache it too runny, just add more chocolates. If your Ganache is to thick, add 1 tsp of milk at a time. If you want the Ganache to drip on the sides of the cake, pour the Ganache while it is still warm. If you want it to be spreadable, let stand for 15 minutes to allow Ganache to thicken a little bit.
Water Bath (Bain Marie)Method:
- Place the chopped chocolate, milk/cream, and butter in a heatproof bowl.
- Place over a saucepan of simmering water and melt until smooth.
- Remove from heat and let stand at room temperature until it is of pouring consistency. Then pour the frosting over the cooled cake. Let stand until frosting has thickened.
I like using water bath method if I am making a larger batch.
Note: Milk is just a substitution for heavy whipping cream. If you have cream, use cream instead.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥