Chocolate Ganache Without Heavy Cream Recipe
Substitute milk or sweetened condensed milk (with butter) for this creamy ganache. Great as a frosting or filling.
- 2 Cups Chocolate Finely Chopped
- 1⅓ Cups Whole Milk or Sweetened Condensed Milk
- ⅔ Cup Unsalted Butter
Put finely chopped chocolate in heat safe bowl. Set aside.
Add butter and milk to saucepan and bring to medium heat. Stir until butter is melted.
Turn up heat to medium high. Bring mixture to a light boil and immediately remove and pour over chocolate.
Let stand for two minutes.
Hand stir until creamy.
Chill in refrigerator until ready to use.
- Ganache can be stored for up to five days in your refrigerator.
- If softer ganache is desired, set at room temperature for about five minutes before using.