If you need to know how to make chocolate ganache without cream, we’ve got you covered! We share how to make ganache with milk, and we put several brands of chocolate to the test to find out which makes the very best chocolate ganache!
Step 3: Pour the Milk Over the Chocolate and Butter
Use an oven mitt to carefully remove milk from the microwave. Pour the milk over the chocolate chips and butter. Let it sit for about 3 minutes, then use a whisk to stir everything together.
Tip: It may take a minute or two for the chocolate ganache to come together; it often looks separated at first.
Tip: Because milk doesnt harden as well as heavy cream, you will need to refrigerate the ganache to get it to set. Note that the photo of my cosmic brownies below is of the ganache after being in the fridge.
Storing: Refrigerate, covered, and let the ganache come to room temperature before stirring and using again. You can microwave it in 10 second increments to reheat and add a splash of milk if needed.
Freezing: You can transfer the ganache to a freezer bag or airtight container and freeze it for up to 3 months. Let it thaw in the refrigerator before using (you will also likely need to restir).
Ingredient Summary & Substitutions
This is just an overview, click here to jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
To make a chocolate ganache recipe without cream, you’ll need three simple ingredients:
- 1½ cups (12 oz. bag) chocolate chips or chopped chocolate (see my brand test below!)
- 6 tablespoons unsalted butter
- ½ cup whole milk (we tested 1%, 2% and whole and all worked, but the lower the fat, the less firm it will be).
Because each of these ingredients is so important to this recipe, let’s do a deep dive into them!
Chocolate Ganache Recipe | All My Tips and Tricks!
FAQ
What is a substitute for heavy cream in ganache?
Does half and half work for ganache?
Is chocolate frosting the same as ganache?