Milk Chocolate Ganache Recipe

We've crafted the perfect milk chocolate cream ganache recipe for covering your cakes. This ganache is incredibly delicious and a crowd-pleaser. While milk chocolate ganache can be a bit temperamental if it gets too warm due to its higher fat content compared to dark chocolate, our step-by-step guide ensures you’ll achieve perfect results every time.

Ingredients:

• Cream:

  • Use cream with 35-40% fat content. In the USA, this is heavy whipping cream; in the UK, it's called whipping cream, and in Ireland, it's single cream.
  • Ensure you're using the correct type of cream to guarantee your ganache sets properly.

• Chocolate:

  • Opt for couverture chocolate for the best results, as it contains cocoa butter.
  • Avoid chocolate chips intended for cookies, as they don't melt well.
  • If using chocolate bars, break them into small pieces to ensure easy melting without overheating.

Frost Form Milk Chocolate Cream Ganache Recipe Chart:

- Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.

- Measurements: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

Method:

1. Combine Ingredients:

   • Place both your cream and chocolate into a microwave-safe bowl and give it a mix.

2. Initial Heating:

   • Microwave the mixture on full power for 1 minute. Remove the bowl and stir.

3. Continued Heating:

   • Repeat step 2, then microwave in 30-second bursts, stirring well each time. As it continues to melt, reduce the bursts to 15 seconds until fully melted. Be careful not to overheat!
4. Cooling Process: If you were to pipe this ganache into your Frost Form immediately, it would not set. You must cool your ganache until the consistency changes. As it cools, check every 5-10 minutes and stir. The cooling process could take 15 minutes or even 45 mins - 1 hour. This will depend on the ingredients and temperatures of your ganache and your room. You'll know it's ready when the consistency changes, appearing like it's splitting initially and then becoming significantly looser and less shiney. Like the below images. 
   

5. Ready to Use:

   • Your ganache is ready for immediate use. Pipe it into your Frost Form using a large (18”-21”) piping bag for best results.

Tip:

• Milk and dark chocolate are ideal if you want to add black coloring, as you won’t need as much as you would with white chocolate ganache.

Setting Time:

• Chill for at least 2 hours in the fridge or 45 minutes in the freezer.

Storage:

• Any leftover ganache can be set in the fridge and rolled into truffles, then dipped in nuts or chocolate for a delicious treat!
• Store the ganache for up to one week in the fridge or freeze for 1-2 months.