Milk Chocolate Ganache
Makes: Makes enough for 80 truffles or about 2 ½ cups glaze
  • 1⅓ cups heavy cream
  • 1 pound milk couverture chocolate, very finely chopped, such as Valrhona Jivara and Michel Cluizel Grand Lait
  1. Place heavy cream in a medium saucepan over medium heat and bring just to a boil. Remove from the heat. Add chocolate to cream, cover and allow to sit for 5 minutes. Stir gently until smooth.
  2. The liquid ganache is ready to use as a glaze, or pour the ganache into an airtight container, cool at room temperature, cover and refrigerate until firm enough to roll, preferably overnight. Refrigerate up to 1 week or freeze up to 1 month. You may re-warm ganache to its fluid state on low power in microwave or over very low heat in a saucepan.
Recipe by Bakepedia at