How To Make Chocolate Ganache With Milk Without Cream

Chocolate Ganache with Milk

I love to decorate and frost my cakes and cupcakes with chocolate. Even though I like chocolate butter cream, I have a serious addiction towards rich chocolate ganache. But I was unable to make it sometimes because I often run out of cream in my fridge. So I was searching for a good recipe of ganache without cream. At last found this recipe. I should tell you it is so easy to make and so of course so delicious to eat. How could you go wrong with chocolate right. So here you for the step by step recipe with pictures. And I made the best chocolate cake and used this frosting for that.

About Chocolate Ganache (without cream)

Chocolate ganache is made with chocolate and cream hot mixed together to create a luscious chocolate frosting. The consistency of the frosting depends on the quantity of heavy cream which you add. More cream is added to achieve pourable chocolate ganache. We all need a proper chocolate ganache recipe on hand, but sometimes we run out of cream. This recipe for chocolate ganache has milk instead of cream and an extra amount of butter to make the chocolate set and gets creamy. If you run out of heavy cream then this recipe of making chocolate ganache with milk is for you. The taste of the ganache depends on the quality of chocolate we use. The more cocoa content the chocolate has the more rich the ganache is. Additional corn syrup, honey or butter is added to give the chocolate ganache a shiny finish.

Similar Frosting Recipes

Chocolate Buttercream Cream Cheese FrostingVanilla ButtercreamFlour ButtercreamRolled FondantChocolate Orange FrostingChocolate GanacheWhipped Cream Frosting

Chocolate Ganache Ingredients

Chocolate - I used dark compound chocolate for this recipe. You can use a combination of milk and dark chocolate. The taste of the ganache depends on the quality of chocolate we use. The more cocoa content the chocolate has the more rich the ganache is. Additional corn syrup, honey or butter is added to give the chocolate ganache a shiny finish. Butter - I am using unsalted butter, salted butter is not recommended since it will may everything too salty. Milk - It is important to use full fat milk for this recipe. Low fat, soy milk or almond milk won’t work.

How to Make Chocolate Ganache (Stepwise Pictures)

Heating Milk with Butter

1)Take milk in a sauce pan. It is important to use full fat milk for this recipe. Low fat, soy milk or almond milk won’t work. Pro Tips: You can flavour the milk at this point to your liking. You can add vanilla extract, cinnamon, mint leaves or even honey. 2)Add in cubed butter. I am using unsalted butter, salted butter is not recommended since it will may everything too salty. 3)Cook this mixture on low heat till the butter is completely melted. Don’t let it boil, cook on low medium heat. Once the milk starts to simmer around the sides and the butter has fully melted, take it off the heat and set aside.

Chocolate to use

4)I used dark compound chocolate for this recipe. You can use a combination of milk and dark chocolate. Chop the chocolate into small pieces and take it in a large heat safe bowl.

Combining Milk & Chocolate

5)Now pour the milk and butter mixture over the chocolate. 6)The chocolate should be entirely submerged in the milk mixture. Once you pour the milk over the chocolate, gently use your spatula to press the chocolate into the milk mix. 7)Let the chocolate sit for 5 minutes undisturbed in the hot milk which will melt the chocolate gently.

Mixing Ganache

8)Now use a whisk to mix gently the milk, butter and chocolate. 9)The chocolate will be melted in no time at all. 10)As the ganache cools it will get even thicker.

Chocolate Ganache Thickened

11)As you can see the ganache is thickened. It is now spreadable consistency. 12)You can use this for icing over cakes or cupcakes.

Expert Tips

Cook the milk mixture on low heat. Don’t let it boil over. As soon as the butter melts, take it off the heat and set aside. Use dark compound chocolate for best result. Allow the ganache to set for at least 6 to 8 hours or overnight before using. Once the milk is poured into the chocolate, let it sit undisturbed for 5 minutes so the chocolate melts.

What can you substitute for heavy cream in ganache?

Milk & Butter can be a substitute for making ganache without cream. Since milk has less fat content than cream, it is important to use butter with milk to provide the additional fat which helps thicken the ganache.

How do you thicken milk ganache?

Chocolate and butter is the thickening in making ganache. Butter will harden as it cools and starts to thicken the ganache giving it a smooth shiny finish.

What are the three types of ganache?

There are three basic kinds of ganaches that you can make - white, milk and dark chocolate based

How to Use Chocolate Ganache?

You can use ganache in decorating cakes, cookies and cupcakes. Some of my popular recipes that uses ganache are my Chocolate Mirror Cake, Chocolate Mud Cake, Black Magic Cake.

How to Use Leftover chocolate ganache

Leftover chocolate ganache can be stored in fridge covered with plastic wrap in an air tight container. Bring back to room temp before frosting cakes.

More Frosting Recipes to Try

📖 Recipe Card

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube for more Yummy Tummy inspiration. IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!