Learning how to make chocolate ganache without heavy cream is possible! You can make a delicious chocolate ganache with milk. Watch our how-to video tutorial and grab the recipe below.
Can you make chocolate ganache without cream?
A few days ago, I was putting together a cake roll and I wanted to drizzle chocolate ganache over the top of it.
I gathered my go-to brand of bittersweet chocolate, walked over to the fridge to grab the butter and cream, and my dream of a smooth, velvety chocolate waterfall was dashed. I was completely out of heavy whipping cream.
You are watching: How To Make Ganache Without Cream
Traditional chocolate ganache is made with equal parts melted chocolate and heavy cream, but it doesn’t have to be made that way.
If you ever want to jazz up a dessert with a layer of decadent chocolate ganache, but you don’t have heavy whipping cream in the fridge, don’t panic! With just 3 simple ingredients that you probably have in your kitchen at this very moment, you can make your very own chocolate ganache without cream.
Making a chocolate ganache with milk
The price of cream is expensive, so I didn’t want to spend the money to buy it. I was feeling discouraged until I used my brain and realized that heavy cream is just milk with a higher percentage of butterfat in it. By using whole milk with butter added to it, a homemade version of heavy cream is created.
After I make homemade cream, I add it to melted chocolate to make chocolate ganache without heavy cream!
My culinary education is paying off! Woot woot!
How to make a chocolate ganache without heavy cream
Learning how to make chocolate ganache with milk is really simple. There are just two little things that are important to remember for the process:
- Chop or grate your chocolate into very small pieces.
If you skip this step, your chocolate will take too long to melt, and/or your butter and milk solution will get too cold, causing the chocolate to stop melting completely.
If that happens, don’t panic, it’s not the end of the world. You’ll have to re-heat everything over a double boiler. To avoid that problem, chop or grate the chocolate as finely as you can so it’ll melt quickly and smoothly for you.
- For the smoothest chocolate ganache, use high-quality chocolate.
I’m on a tight grocery budget, but when it comes to the taste and texture of chocolate, I spare no expense. You definitely get what you pay for.
I use bittersweet chocolate in most of my baked goods, mainly to keep the sugar content down, but also because I prefer the deeper flavor that dark chocolate brings.
- Splurge on the purchase of the butter, buying a brand with a high percentage of butterfat.
At roughly 3 bucks a pound, it’s not inexpensive, but spending an extra dollar per pound will get you great quality, high-fat butter.
American butter has more water in it than European butter does, so I spend my money on the European stuff. It makes baked goods tastier and frosting creamier. Look for a brand with at least 83 percent butterfat, and buy organic butter if you can afford it. The cows feed on grass instead of corn by-products.
Oh, and let’s not forget about how amazing real organic butter tastes in the creamy mashed potatoes!
Does chocolate ganache have to be made with dark chocolate?
No, not at all!
Ganache can be made using:
- milk chocolate
- semi-sweet chocolate
- bittersweet chocolate
- white chocolate
The important thing is to use real chocolate and not hydrogenated, oily, pretend chocolate. I found the best deal on chocolate here on Amazon.
However, the lighter the chocolate, the more butterfat it has in it, so you may need to add more milk to achieve a perfect chocolate ganache without heavy cream.
Ways to use Chocolate Ganache
You can use chocolate ganache to top cakes, candies, cookies, or even use it as a fruit dip or drizzle it over ice cream.
Now that you know how to make chocolate ganache without heavy cream, it’s time to whip up a batch!