Best 5 Milk Chocolate Ganache Recipes

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Are you craving a decadent and rich treat that is perfect for special occasions or as a luxurious dessert? Look no further than milk chocolate ganache. This velvety smooth and luscious mixture is made with just a few simple ingredients, yet it has a captivating flavor that will leave you wanting more. Whether you are a seasoned baker or a novice in the kitchen, creating milk chocolate ganache is an easy and rewarding experience. With its versatile nature, this ganache can be used as a filling for cakes and pastries, a glaze for tortes and cupcakes, or simply enjoyed on its own as a rich and creamy treat. Dive into this article to discover the secrets of making the best milk chocolate ganache, from selecting the finest ingredients to achieving the perfect consistency. Get ready to tantalize your taste buds with this irresistible chocolate delight!

Check out the recipes below so you can choose the best recipe for yourself!

MILK CHOCOLATE GANACHE



Milk Chocolate Ganache image

This is the first and the best ganache I've made yet. I don't think I will ever stray from this recipe.

Provided by sunnyk

Categories     Desserts     Frostings and Icings     Chocolate

Time 25m

Yield 24

Number Of Ingredients 4

1 (8 ounce) bar milk chocolate (such as Ritter Sport)
¾ cup heavy cream
2 tablespoons white sugar
2 tablespoons butter

Steps:

  • Chop chocolate bar into small pieces; place in a glass or stainless steel bowl.
  • Combine cream and sugar in a small saucepan and bring over medium heat. Just as mixture starts to boil, pour it over chocolate and whisk until combined and chocolate has melted. Stir in butter. Set aside to cool and thicken, at least 15 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 7.2 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 4.2 g, Sodium 15.4 mg, Sugar 6.6 g

MILK CHOCOLATE GANACHE



Milk Chocolate Ganache image

Provided by Bill Yosses

Categories     dessert

Time 15m

Yield 3 3/4 cups

Number Of Ingredients 2

14 ounces milk chocolate, chopped
3 cups heavy cream

Steps:

  • Place chocolate in a heat-proof bowl. In a small saucepan bring cream to a boil. Pour hot cream over chocolate, and let sit for 3 minutes. Whisk until thoroughly combined and slightly cooled, then cover and refrigerate overnight.
  • Before using ganache, transfer it to the bowl of an electric mixer and whip on medium-low speed, just until it holds soft peaks. Do not overwhip.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 15 grams, Sodium 37 milligrams, Sugar 14 grams

ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE



Espresso Cupcakes With Milk Chocolate Ganache image

Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.

Provided by evelynathens

Categories     Dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 -3 teaspoons instant espresso powder (depending on how pronounced you want the coffee flavour to be)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
2/3 cup heavy cream (whipping)
5 1/2 ounces milk chocolate, finely chopped
4 1/2 ounces white chocolate, finely chopped
1 3/4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
3/8 cup unsalted butter, softened
1 pinch salt

Steps:

  • Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
  • Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
  • Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
  • On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
  • Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
  • Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
  • Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
  • Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
  • Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
  • Frost each cupcake with the white chocolate frosting.
  • Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
  • The ganache can be made several days ahead and kept refrigerated.
  • The frosting can be made a day ahead and stored at room temperature.
  • For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.

FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE AND NUTELLA BUTTERCREAM



Four-Layer Chocolate Birthday Cake With Milk Chocolate Ganache And Nutella Buttercream image

Number Of Ingredients 11

1/2 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
6 ounces bittersweet chocolate, chopped
3 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 3/4 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 cups (packed) light brown sugar
1/4 cups vegetable oil

Steps:

  • Preheat oven to 350˚. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
  • Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
  • Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
  • Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30-40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
  • Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise.
  • Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1-8 hour.
  • Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.

FOUR-LAYER CHOCOLATE BIRTHDAY CAKE WITH MILK CHOCOLATE GANACHE & NUTELLA BUTTERCREAM RECIPE - (4.4/5)



Four-Layer Chocolate Birthday Cake with Milk Chocolate Ganache & Nutella Buttercream Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 30

CAKE:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
6 ounces bittersweet chocolate, chopped
1 cup brewed coffee
2/3 cup unsweetened cocoa powder (not Dutch process)
3 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 3/4 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 cups (packed) light brown sugar
1/4 cup vegetable oil
GANACHE:
8 ounces bittersweet chocolate, chopped
1 cup heavy cream
1/4 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
BUTTERCREAM:
3 large egg yolks, room temperature
1 large egg, room temperature
1/2 teaspoon kosher salt
3/4 cup sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, cut into pieces
1 cup Nutella
1 teaspoon vanilla extract
Sprinkles (for decorating; optional)
SPECIAL EQUIPMENT:
A candy thermometer

Steps:

  • CAKE: Preheat oven to 350˚F. Butter two 9"-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess. Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture. Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top. Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30 to 40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely. Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise. GANACHE: Place chocolate in a medium bowl. Bring cream and salt to a simmer in a small saucepan over medium-low heat. Pour over chocolate; let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy. Let ganache cool, 30 to 45 minutes. Using an electric mixer on medium speed, beat butter into ganache until mixture is light and fluffy and has turned matte, about 3 minutes. Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1 to 8 hours. BUTTERCREAM: While cake is chilling, beat egg yolks, egg, and salt in the bowl of a stand mixer fitted with the whisk attachment until mixture is pale and thick and falls back onto itself in a slowly dissipating ribbon, about 5 minutes. Meanwhile, bring sugar and 3 tablespoons water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238˚F. Immediately remove from heat. Reduce mixer speed to low and gradually stream hot sugar syrup into eggs aiming for where the egg meets the side of the bowl (this will prevent hot sugar from splattering). Increase speed to high and beat mixture until light and fluffy and sides of bowl are cool to the touch, 5 to 8 minutes. Add butter a piece at a time, beating to thoroughly incorporate before adding the next piece and scraping down sides of bowl often. Add Nutella and vanilla and beat, scraping down sides and bottom of bowl, until mixture is smooth and homogenous. Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired. Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.

Tips:

  • Use high-quality chocolate: The quality of your chocolate will have a big impact on the final product. Look for chocolate with a cocoa content of at least 70%.
  • Chop the chocolate finely: This will help it melt evenly and smoothly.
  • Heat the cream slowly: Do not boil the cream, as this can cause the chocolate to seize.
  • Stir the ganache constantly: This will help to prevent it from curdling.
  • Let the ganache cool completely: This will help it to thicken and set properly.
  • Use the ganache as a filling or frosting: Ganache can be used to fill cakes, cupcakes, and pastries. It can also be used as a frosting for cakes and cookies.
  • Garnish the ganache with your favorite toppings: Ganache can be garnished with chopped nuts, sprinkles, or fresh fruit.

Conclusion:

Milk chocolate ganache is a delicious and versatile ingredient that can be used in a variety of desserts. It is easy to make and can be customized to your own taste. With a little practice, you can master the art of making ganache and create your own delicious desserts.

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