Equipment
Ingredients
Ganache Base
- 300 g milk chocolate, finely chopped or couverture callets
- 150 ml heavy cream
- 15 g unsalted butter, room temperature
- 1 g fine sea salt
Nutrition (per serving)
Method
Place the finely chopped milk chocolate into a heatproof mixing bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges, reaching approximately 85°C (185°F). Do not let it boil.
Pour the hot cream evenly over the chopped milk chocolate and let it sit undisturbed for 2 minutes to melt the chocolate gently.
Starting from the center, slowly whisk the mixture in tight circles, gradually widening the circle until an emulsion forms and the ganache becomes completely smooth and glossy.
Add the room temperature unsalted butter and fine sea salt, stirring gently until they are fully melted and incorporated.
Let the ganache sit at room temperature for about 2 hours to achieve a spreadable frosting consistency, or chill in the refrigerator to firm up for rolling truffles.
Chef's Notes
- Milk chocolate contains more sugar and dairy solids than dark chocolate, requiring a higher chocolate-to-cream ratio (typically 2:1) to set properly.
- For whipping into a fluffy frosting, allow the ganache to cool completely to room temperature, then beat with a whisk attachment until lightened in color. Do not overwhip, or it will become grainy.
- The optional unsalted butter provides an extra layer of richness and gives the ganache a brilliant, professional shine.
- Always ensure your bowls and utensils are completely dry. Even a drop of water can cause the melting chocolate to seize.
Storage
Refrigerator: 2 weeks — Store in an airtight container with plastic wrap pressed directly against the surface to prevent a skin from forming.
Freezer: 3 months — Thaw overnight in the refrigerator before gently reheating.
Reheating: Microwave at 50 percent power in 15-second intervals, stirring gently between each, or use a double boiler over barely simmering water.
