Milk Chocolate Ganache is melted chocolate melted with heavy cream to create a rich and shiny chocolatey topping, glaze, icing, or filling. If you don’t have cream on hand, make my Chocolate Ganache made with Butter.
Milk Chocolate Ganache
With just two ingredients, you can add a little more sweetness to your desserts. It is delicious on decadent treats like my chocolate cheesecake, perfect chocolate cake, and more! Add a little ganache to cookies or truffles, too! Ganache is easily poured when warm and hardens as it cools.
Chocolate Chips: In this recipe, I used milk chocolate chips. However, you could use any type of chocolate with this recipe.
Heavy Cream: Heavy cream is at least 30% fat (as opposed to half and half, which is only 10-18% fat).
How to Make Milk Chocolate Ganache
To make this milk chocolate ganache recipe, first, get out a small saucepan. You also need a heat-safe bowl. Pour the chocolate chips into the bowl and set them aside. As for the cream, heat it in the saucepan over medium-high heat.
Bring the cream to a simmer, making sure it doesn’t burn. Pour the hot cream over the bowl of chocolate chips and slowly stir the ingredients together until the chocolate has melted. I will sometimes let the chocolate melt for a minute before stirring for a creamier texture.
How to Refrigerate Ganache
If you don’t use all of the ganache on or in your dessert, it’s easy to store it to use later. You can store it in the refrigerator or even freeze it. To store ganache in the refrigerator, cover the bowl of ganache with plastic wrap. Label and date the plastic and store it in the refrigerator for up to 2 weeks.
When ready to use the ganache stored in the refrigerator, let it come to room temperature by setting it out for about an hour. You could also heat it up in the microwave in 20-second increments. Finally, you could go back to the double broiler method to soften it.
This ganache is thick (solid) when refrigerated.
How to Freeze Ganache
To freeze ganache for longer storage, make sure it is in a freezer-safe, resealable container. Cover the container with plastic wrap; then, seal with the lid. Again, label and date the container; it will last up to 3 months.
When ready to use the frozen ganache, place the container in the refrigerator to slowly thaw overnight. Then, let it come to room temperature, heat it in the microwave (15-second increments), or use the double boiler method. Do not place thawed ganache back in the freezer. Instead, store thawed leftovers in the refrigerator for up to a week.
Looking for More Frostings and Sauces?
Chocolate Buttercream Frosting
Milk Chocolate Ganache
- 1 bag (11.5 ounces) milk chocolate chips
- ¾ cup (6 ounces) heavy cream
- Place the chocolate chips into a heat-safe bowl. Set the bowl aside as you heat up the cream.
- In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.
- Pour the cream over the chocolate. Let it sit for a minute or two before slowly stirring until all chips are melted.
- You can use ganache immediately or let sit to thicken.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Hi there! I”m absolutely in love with your blog! I”m an aspiring cupcake bakery owner and I’ve seen so many amazing things here on your site. You’re definitely a huge inspiration. Now on to the business at hand, I wanted to know how many cups of ganache this makes? And how many cups of ganache would I need for your beautiful Chocolate pumpkin spice cake? I know this is a different recipe but I”m in a bit of a rush as I”m planning out my baby shower and I was really looking forward to making that cake.
Thanks so much,
Hi Amanda, I hope your having a swell day I was wondering if I let this ganache sit out in my fridge with it get thicker so that I can whip it. I once tried milk chocolate with a semi sweet chocolate ganache recipe it took forever to get thick and when I whipped it it got all soft and i’m guessing that’s because of the extra milk in milk chocolate. So will this recipe do that?
Can I use this Milk Chocolate Ganache for coating on deadpan and will it set up?
It turned out sooo good! I love it.
The 2 above comments happen to be the same that I ask. I do not see a dare in comments, nor do I see you having a response. Is your site still active or do you simply not respond to your comments section maybe?
I generally don’t answer questions that are answered in the post. If I have taken the time to research and test recipes and answer all questions before they are asked, I feel the least one can do is read. Don’t you agree?
I want to use the milk chocolate bars, each bar is 4oz how many would I need?
Wayyy wayyy wayyy too runny, even after it’s completely cooled. I’ve made many a ganache, but never with milk chocolate so I used this recipe. Too much cream. Try half for better results.
Sorry that happened to you. If you’ve made many ganache recipes, you will recognize that the equations are pretty standard and are used commonly.
Thank you, Amanda, for all you do! Every time I need to make chocolate ganache I come to your site for this recipe. I have made it so many times that I should have it memorized! 🙂 Thank you again. I actually have made MANY recipes from your site, so you are my favorite go-to recipe site. You are the queen! Thank you thank you thank you!
Use heavy cream not milk.