A lot of cooks say “never, ever” to Milk Chocolate Ganache. I say pshaw! Simply tinker with standard ganache ratios, and all will be well. As any milk chocolate lover knows, it is creamier, softer and sweeter than its darker cousins. So, skimping on the cream is the key to perfect Milk Chocolate Ganache. Here, the chocolate to cream ratio (by weight) is about 2:1. Voila, simple! (Want classic ganache? Try Chocolate Ganache 101.)
1/4 cup (60 mL) heavy cream (35%)
4 oz (125 mL) milk chocolate, chopped
1/4 tsp (1 mL) vanilla extract (optional)
Pinch table salt
In small pan, heat cream on medium until steamy, with tiny bubbles appearing at edges. Remove from heat. Add chocolate, vanilla (if desired) and salt. Let sit 30 seconds. Stir until chocolate is molten and mixture is smooth and shiny.
Before using, let sit 15 minutes, or until still pourable but not drippy, and barely lukewarm.
Makes 3/4 cup (175 mL).
- This recipe makes enough to drizzle over a small cake. You can, of course, double or halve it.
Shopping Cart: For best results, use top-quality chocolate.
Tool Time: Chop the chocolate with a serrated knife. The “teeth” help the chocolate shatter.
Bright Ideas: Match ganache to the dessert you are making. Finish it with espresso powder or liqueur to taste; infuse the cream with flavourings before using; or substitute other extracts or liqueur for the vanilla.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL