Chocolate Ganache Without Cream
Serves 245 mins prep2 mins cook
This milk chocolate ganache is made without cream! A combination of butter, milk, and chocolate chips are all you need for rich, fudgy homemade ganache. Note that because we're using milk vs. cream, it won't be as firm at room temperature as traditional ganahce. Makes enough to cover a 9x13 pan of brownies.
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What you need
Instructions
6 Before you begin: Note that the ganache will not completley "harden" as a traditional ganache with heavy cream would. See notes section below for tips & tricks, as well as an alternate recipe using heavy cream. 11 In a medium-sized bowl, place semi-sweet chocolate chips (1 ½ cups) and chopped unsalted butter (6 tablespoons). 7 In a separate medium-sized bowl or large liquid measuring cup, heat milk (½ cup) in the microwave for 1 ½ - 2 minutes, or until it begins to bubble (it’s important that your measuring cup or bowl is at least 3x taller than the milk line, as it will expand when it’s heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam. 8 Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips and butter (do not stir yet!). Allow to sit for about 3 minutes, then use a whisk to stir until smooth and creamy. It may take a minute or two for it to come together; it often looks separated at first. Allow to cool for about 30 minutes before using. 12 Storage: Refrigerate, covered, and let the ganache come to room temperature before stirring and using again. You can microwave it in 10 second increments to reheat and add a splash of milk if needed.View original recipe