A ganache at it most basic is a combination of chocolate and cream, and we are used to seeing it made with semisweet or bittersweet chocolates. Here, milk chocolate takes center stage, but the applications are the same. In its liquid form it can be used as a sauce over ice cream or a glaze for a cake. Chilled, it can be rolled into balls to form the centers of truffles. Your choice of milk chocolate will have a big impact on the flavor and consistency of the final result. Try one of the those recommended.
Image: Peter Muka
Milk Chocolate Ganache
Author: Dédé Wilson
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
- 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.
- 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.
- If chocolate hasn’t melted after the 5 minutes resting time, place saucepan over very low heat and stir until smooth, but take care not to let it get too hot or burn.
- You may also combine the cream and chocolate in a microwave-safe bowl and heat at 50% power until chocolate is about three-quarters of the way melted. Stir gently until chocolate is melted and mixture is smooth.
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