Milk Chocolate Ganache | Sweet & Silky

Jan 1

Let’s be honest, not everyone wants the intense, bitter bite of a 60% dark chocolate.

For the sweet tooth in your life, Milk Chocolate Ganache is the answer.

It’s the flavor of childhood treats and cozy nights, transformed into a sophisticated pastry filling.

It’s lighter, creamier, and has a mellow caramel-like finish that dark chocolate just can't match.

This version is for the chocolate lovers who want indulgence without the edge.

Because milk chocolate contains milk solids, the resulting ganache is exceptionally silky—almost like a liquid chocolate bar.

It’s my top choice for filling and frosting a classic yellow cake.

It’s pure, unadulterated comfort in a bowl.

Recipe Card

Prep the Base: Place your finely chopped chocolate (or chips), salt, vanilla, and corn syrup into a medium, heat-proof glass or metal bowl. (salt, vanilla & corn syrup are optional!)

Heat the Cream: In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. You’ll know it’s ready when small bubbles form around the edges and steam begins to rise. (Do not let it reach a rolling, violent boil, as this can scorch the chocolate).
The Soak: Pour the hot cream over the chocolate mixture. Ensure all the chocolate is submerged. Allow the chocolate and cream to sit for 1 minute undisturbed before stirring together. Then begin whisking in small, circular motions. Gradually work your way outward until the mixture is glossy and smooth.
The Finishing Touch: For the smoothest possible texture, use an immersion blender. Keep the head of the blender fully submerged to avoid incorporating air bubbles. (This step is optional)

Chop it Fine: If using bar chocolate, chop it into shards. Large chunks won't melt evenly, leading to a lumpy ganache that requires reheating (which can cause it to "split").
The "Anti-Air" Rule: When whisking, try to keep the whisk in contact with the bottom of the bowl. Vigorous, airy whisking creates bubbles that ruin the "glass-like" finish.
Temperature Matters: If your ganache looks broken (oily or grainy), it usually means the cream was too hot or the fat separated. Fix it by adding one teaspoon of cold cream and whisking or blending vigorously to bring the emulsion back together.
The Shine: If you want a mirror-like finish for glazing a cake, stir in a tablespoon of room-temperature butter once the ganache has cooled slightly (to about 100°F or 38°C).

Room Temperature: Ganache is generally safe at room temperature for up to 2 days (the high sugar and fat content acts as a preservative). Keep it in a cool, dry place.
Refrigeration: Store in an airtight container for up to 2 weeks.
- Crucial Step: Press plastic wrap directly onto the surface of the ganache before sealing the lid. This prevents a "skin" from forming and keeps fridge odors out.
Freezing: Ganache freezes beautifully for up to 3 months. Thaw it overnight in the refrigerator before using.
Reheating: To bring it back to a pourable state, use a double boiler or microwave in 10-second bursts at 50% power, stirring between each burst. Never cook the ganache to reheat it!

Semi-Sweet Chocolate Ganache | All-Purpose Ganache