How to Make Chocolate Ganache without Heavy Cream

Learning how to make chocolate ganache without heavy cream is possible! 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 this 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.

The price of cream is expensive right now, 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 simply milk with a higher percentage of butterfat in it. By taking whole milk and adding butter to it, a homemade version of heavy cream is created. Then, I use the homemade cream and melted chocolate to make chocolate ganache without heavy cream!

My culinary education is paying off!  Woot woot!

Learn how to make chocolate ganache without heavy cream, and with just 3 ingredients! Recipe is on itsyummi.com

 

CHEF’S TIPS for making chocolate ganache without heavy cream:

Learning how to make chocolate ganache with milk is really quick and easy. 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.  It’s not the end of the world if that happens, but it’ll take you more time because you’ll have to reheat everything over a double boiler, and who wants that mess?  Just chop or grate the chocolate as finely as you can and it’ll melt quickly and smoothly for you.

  • For the smoothest chocolate ganache, use high quality chocolate and the best butter you can afford.

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.

I also recommend splurging on the purchase of the butter. At roughly 3 bucks a pound, it’s not inexpensive, but spending an extra dollar per pound will get you a 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. Oh, and let’s not forget about how amazing it tastes in the world’s most delicious mashed potatoes!)

Learn how to make chocolate ganache without heavy cream, and with just 3 ingredients! Recipe is on itsyummi.com

Ganache can be made using milk chocolate, semi-sweet, or bittersweet. The important thing is to use real chocolate and not hydrogenated, oily, pretend chocolate.  I found the best deal on chocolate here on Amazon.

Finished chocolate ganache will be very glossy in appearance and completely liquid. To thicken it, place the ganache into a refrigerator so it will chill and set more quickly. You can also leave it sit on the counter top. Either way, stir it every 10 minutes, until it thickens to the consistency that you want it to be.  After it cools completely, ganache should be thick and almost solid on the top and soft in the center.

At that point, you can also use an electric hand or stand mixer with a whip attachment to beat air into the ganache. After a few minutes of mixing, it will become a light and fluffy frosting!

You can use your ganache to top cakes, candies, cookies, or even 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!

5.0 rating
2 reviews

How to Make Chocolate Ganache without Heavy Cream

Prep Time 3 min Cook Time 10 min Serves 1/2 cup ganache

With 3 simple ingredients, you can make chocolate ganache without heavy whipping cream!

Ingredients

  • 2 Tablespoons unsalted butter, softened
  • 1/4 cup cow's milk (2% or greater milk fat)
  • 4 ounces bittersweet chocolate, finely chopped or grated

Directions

  1. Place chopped or grated chocolate into a medium sized, heatproof bowl and set aside.
  2. Place milk and butter into a small saucepan over medium heat. Cook 2-3 minutes, stirring occasionally, until butter has melted completely. Increase heat to medium high and allow mixture to cook another couple of minutes, until you see tiny bubbles around the edge of the saucepan. Do not allow the milk to boil or it will burn.
  3. Pour hot milk into the bowl of chocolate and allow it to sit for 5 minutes, then stir until the chocolate has completely melted and the mixture is shiny and smooth.
  4. Use as is for a simple dessert topping over cake, ice cream, or cookies. Ganache will thicken and set up in 30-45 minutes at room temperature, but it will set up much faster if refrigerated.
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chocolate ganache without heavy whipping cream

98 Replies to "How to Make Chocolate Ganache without Heavy Cream"

  • Dyoren July 15, 2018 (4:11 am)

    Dear Chef,
    Thank you for your recipe. I checked the evaporated I have on hand. It says:
    FAT 8.5 per 100ml / 2.6 (4% RI) 30ml per serving
    of which saturated 5.8 per 100 ml/ 1.7 per 30 ml

    * can I use this evaporated milk?
    * I intend to use this ganache for stiff thick coating under fondant. it is summer time here in the middle east.

    Thank you very much! 🙂

    • Becca July 15, 2018 (8:40 am)

      Hello Dyoren!
      Personally, I have never used evaporated milk to make ganache, but based on the information you have provided, I think it is safe to say that you can use your evaporated milk as a replacement for the whole milk called for in my chocolate ganache recipe. The more fat content there is in the finished ganache, the thicker and more stable it will become after resting. If it is going to be used under fondant, I think you might have better results if you allow the ganache to cool/set and then determine if it is thick enough for use on the cake. If not, you could whip it into frosting, apply it to the cake, then refrigerate it until the frosting sets up.
      I wish you success and great results!

  • halima May 10, 2018 (1:57 am)

    Hi, please what kind of milk can I use, is it evaporated or powdered milk?

    • Becca May 10, 2018 (7:37 am)

      Hi Halima,
      You will want to use full fat milk from a cow, goat, or sheep to make this recipe. You can use powdered milk if it is first mixed with water according to the directions on the box. Unsweetened evaporated milk might work, but I have not personally tried it, so I’m unable to guarantee success with it. Good luck!

  • Mane May 6, 2018 (11:13 pm)

    Can i use evaporated milk instead of cows milk?

    • Becca May 7, 2018 (8:17 am)

      Evaporated milk is simply cow’s milk with about 60% of the water removed from it. I’ve never attempted to make chocolate ganache using evaporated milk, but if you are successful in doing so, please let me know! You’ll certainly still need to add butter to the milk per my recipe. Good luck!

  • Shasha March 15, 2018 (12:14 am)

    This recipe also works really well for white chocolate ganache😩 i absolutely will use this recipe for every drip cake that ivm going to make😂 thankyou so so muchh

  • Ada March 9, 2018 (10:51 pm)

    Hi
    Can this recipe be done with white chocolate if I would like a white frosting?
    Also, is this ganache’s consistency suitable for frosting layer cakes or pouring over cakes etc?
    Thanks

    • Becca March 11, 2018 (9:07 am)

      Hi Ada! Yes, this method will work for white chocolate ganache, using the same proportions as you do for regular or dark chocolate ganache. To make any ganache suitable to use as frosting requires that it be whipped. When ganache is first made, it will be completely liquid. As it chills, it will start to thicken and set up. You can speed the process by placing a bowl of ganache into an ice water bath, or you can refrigerate it, stirring every 20-30 minutes until it thickens to the point that it can be whipped using a whisk attachment on a stand mixer. You will need to whisk on very high speed for approximately 5-7 minutes before you will see it start to become light and fluffy. Be patient… it will happen! 🙂 Be sure to keep the whipped frosting refrigerated to avoid it from loosening up. Good luck and enjoy!

  • Nancy CC Ware 😋 March 8, 2018 (7:18 am)

    This was a great success, reminded me of when I was a child. I will share it with my 83 years young mother who lost her recipe and does not desire internet. The amount was exactly what I needed for a pound cake. Previous recipes always left me with too much excess and expensive with the heavy cream . Thank you for sharing.

    5.0 rating

    • Becca March 8, 2018 (8:26 am)

      Nancy, your sweet comment made my day! I’m so happy that you and your mom enjoyed the chocolate ganache recipe!

  • Artien Astri November 13, 2017 (8:32 am)

    Thank you so much for sharing this. I made it successfully on the first try! I always love ganache but very hesitate to make it because of how rare and expensive heavy cream here in my city.

    This is a big saviour for when I need to make a ‘fast’ drip cake to bring to family/relatives event. I mean, you could never go wrong with a drip cake right 😉

    Here’s my cake using your ganache recipe https://www.instagram.com/p/BbL0PO0DKPB/

    • Becca November 13, 2017 (10:25 am)

      I am SO thrilled that you like the ganache recipe, and oh my goodness… your cake is absolutely GORGEOUS!

  • Maria B Rugolo November 7, 2017 (5:47 am)

    I just made boston cream mini cupcakes last night and needed a chocolate topping. Since I cut the tops to fill the cupcakes, spreading frosting was not an option….enter Ganache! I used this recipe, obviously because I didn’t have heavy cream and it worked like a charm! Tastes great, stirs to a nice smooth finish. Thank you for this easy-peasy-tastes-great recipe!

    • Becca November 7, 2017 (7:04 am)

      I’m so happy to hear that you enjoyed the ganache recipe, Maria!

  • Rosa November 6, 2017 (1:17 pm)

    This sounds great! I want to make macarons with a ganache filling tomorrow, but I don’t have any cream … Do you think this recipe would work for this? Also, I only have (good quality) milk chocolate. Should I use different amouts of milk/butter/chocolate? Love from Holland!

    • Becca November 6, 2017 (1:24 pm)

      Hello Rosa! Hope things in Holland are wonderful!
      If you want to use this ganache recipe as a filling for French macarons, I think it will work brilliantly. Just be sure to let it get semi-soft before you start to whip it. For the best results, use an electric stand mixer with a whisk attachment. Don’t be afraid to over mix… whip a lot of air into it so that it’s light and fluffy. Using high quality milk chocolate is perfect for this recipe. I wouldn’t change the amounts at all.
      Best wishes!

  • Shyania October 16, 2017 (5:19 pm)

    Hello! I want to make this recipe to put on top of a cheese cake but I don’t have any chocolate. Could I use cocoa powder to replace it?
    In many recipes I usually replace chocolate with 3tbsp cocoa + 1 tbsp butter = 1 oz of chocolate. I’m not sure if it will work with this recipe mostly because the butter is so important.

    • Becca October 16, 2017 (6:54 pm)

      Ganache is basically stabilized chocolate, so unfortunately, creating the chocolate from cocoa powder won’t work for this recipe.

      • Shyania October 16, 2017 (8:41 pm)

        Ahh ok. Thank you

  • Bella Milena July 5, 2017 (1:52 am)

    Hi! it such a great recipe for me who out of heavy cream. what kind of milk do you use? is it full cream or UHT? which is better? thanks

    • Becca July 5, 2017 (8:17 am)

      Hello Bella,

      You will have the best results making ganache without heavy cream if you use whole milk, because it has the highest amount of fat in it. I’ve also had success using 2% fat milk, but the ganache doesn’t harden very well that way, so it is best used as a dessert sauce.

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  • Vickey April 27, 2017 (3:20 pm)

    This is a good recipe. I used chocolate chips and microwaved the milk and butter for 3 minutes. At first I thought I messed it up but after starring it thickened up. Will this become hard or will it be some what soft.

    • Becca April 27, 2017 (3:24 pm)

      I’m glad to hear that the chocolate ganache recipe was successful for you, Vickey! To answer your question, the ganache will not harden like a candy bar, but it will become a solid ganache rather than a liquid ganache. Chilling usually helps the ganache to set up (harden) more quickly, but if the temperature of the room is below 70 degrees F, it will even set up at room temperature.

  • Gale April 16, 2017 (10:29 am)

    Ahhhhh no cream! I just tried this to use on my eclairs. It had little lumps of milk/butter fat at first but I just kept stirring and it came out smooth, shiny and delicious. I don’t think it would have poured on a cake really well but it was fine for dipping eclairs. Thanks!

    • Becca April 17, 2017 (12:16 pm)

      I’m so glad to hear that the chocolate ganache without cream recipe worked well for you, Gale. Oooo, eclairs are my weakness. I bet they were delicious!

  • Kajal April 15, 2017 (10:45 am)

    Can i just add milk and chocolates ..to make my topping for cupcake and no butter ??
    N do we have to boil milk in pan directly with chocolates and then allow to cool it ?

    • Becca April 15, 2017 (2:43 pm)

      Hello Kajal,
      Unfortunately, you cannot make it with regular milk and no butter because the mixture needs fat in it so that it will set up. If you don’t want to use butter, you can make chocolate ganache with equal parts (by weight) of chocolate and heavy cream.
      Good luck!

  • Cathleen November 24, 2016 (3:39 pm)

    Can I add liquid coffee to this recipe? If so would you recommend I reduce it separately before adding it to the ganache.

    • Becca November 25, 2016 (7:03 am)

      I think you could certainly add some liquid coffee to the chocolate ganache. It will add great flavor!

      I don’t think it needs to be reduced at all. Just stir a tablespoon or two into the warm ganache. I wouldn’t add more than that, because the ganache may not set up properly if there’s too much liquid in it.

      Good luck!

  • Shubha November 16, 2016 (7:40 am)

    I am going to make this ganchea for topping donuts. I am only worried that it will harden before dipping the donuts. But I am sure it will taste amazing. Wonderful recipe!!!!

    • Becca November 16, 2016 (8:52 am)

      Hello Shubha! I think the chocolate ganache will make a delicious topping for your donuts. It takes quite a while to set up at room temperature. The key is to pour the glaze while it’s still in liquid form, but after it’s cooled down a bit. After you pour it over the donuts, put them into a refrigerator for 15-20 minutes and I think that the ganache will set nicely for you. Thank you, and good luck!

  • Lindsay October 8, 2016 (3:54 pm)

    Hi! Are these weight measurements? Thanks!

    • Becca October 9, 2016 (9:09 am)

      Hi Lindsay! Yes, the ingredient list for the chocolate ganache recipe is listed in weight measurements. However, it also includes a volume measurement right after each weight measurement. For example, 1 ounce of butter is equivalent to 2 Tablespoons. I hope this information is helpful. Please let me know if you need additional help, and I hope you enjoy the chocolate ganache!

  • Kerry September 25, 2016 (5:31 am)

    thanks for the recipe. I can’t get cream from the store because it’s 200 yards away. True, it is! Actually I like to use what’s already in the fridge or cupboard. Best wishes from Blue Mountains, NSW Australia

    • Chef Bec September 25, 2016 (8:50 am)

      I’m so glad that you found the chocolate ganache recipe to be helpful. Thank you for being here!

  • Trang Bùi June 14, 2016 (12:53 am)

    Hello chef. I thought I was really lucky to find out your recipe, since we don’t even have heavy cream in our place. But, about the milk, can I use whole milk because skim milk is really expensive and really hard to find?

    • Chef Bec June 14, 2016 (7:40 am)

      Hello Trang.
      I’m sorry to hear that you do not have access to heavy cream where you live. A good substitute for it is “double cream” (available in the UK).
      Heavy cream is milk with a very high percentage of fat (around 38 percent). In comparison, whole milk only has 3 to 4 percent fat. Without that fat content, chocolate ganache will remain liquid and never set properly.
      If you’re unable to find anything with a high percentage of fat to use, my suggestion would be to make your own, using 2 parts whole milk (227 grams) and 1 part unsalted butter (113 grams). Bring that to a simmer (do not allow it to boil) and pour it over 340 grams of chocolate.
      To answer your other question, you can use unsweetened chocolate, but I haven’t ever tried making chocolate ganache with it, so I can’t assure you that it would work properly. I am unsure how much sugar you would need to add.
      I hope this helps you.

      • Trang Bùi June 14, 2016 (9:47 pm)

        Unfortunately, I don’t have double cream, either. In my place, we only have whipping cream and they assumed it can replaced anything, so they don’t import other cream. Thanks to their lack of knowledge, I can’t find double cream anywhere. But I think I’ll try for butter and milk, as you said. I hope it will work.

      • Nashwa Najeeb June 19, 2016 (12:16 pm)

        Hey Chef, is this recipe can be used for drippings???
        In my place there is no heavy cream …only fresh cream is available..

        • Chef Bec June 19, 2016 (12:30 pm)

          Hi Nashwa,
          When you say “drippings”, I suspect that you’re referring to a chocolate sauce that would be used to decorate or garnish a dessert plate. I suppose that you could use chocolate ganache for that, but a traditional dessert sauce has corn syrup in it. Here’s a link to a recipe and instructions for making it: http://greatgrub.com/recipes/chocolate_glaze_for_plating_and_decoration
          I’m not sure if you read the other comments under my chocolate ganache post or not, but someone else asked a similar question to yours about not having access to heavy cream. I’ll give you the same answer:
          Heavy cream is milk with a very high percentage of fat (around 38 percent). In comparison, whole milk only has 3 to 4 percent fat. Without that fat content, chocolate ganache will remain liquid and never set properly.
          If you’re unable to find anything with a high percentage of fat to use, my suggestion would be to make your own, using 2 parts whole milk (227 grams) and 1 part unsalted butter (113 grams). Bring that to a simmer (do not allow it to boil) and pour it over 340 grams of chocolate.

          I hope that this helps you!

        • Ken M March 10, 2018 (8:34 pm)

          If you can whip the cream, no matter what they call it, I believe it has to be at least 30% or so fat. If it’s pre-whipped, they’ve probably added gelatin or other stabilizers. Google finds references to table cream (~20%), heavy cream (35-40%), and I’d assume light or whipping cream is in the middle. If they have a nutrition label, it should say how much fat is in the cream — 1 tablespoon of heavy cream (15 ml) has 6 grams of fat in it, so it’s roughly 40% fat (15 ml cream should be close to 15 grams).

          • Becca March 11, 2018 (9:09 am)

            Thank you for your helpful comment, Ken!

    • Steph December 10, 2016 (9:08 pm)

      You can definitely use whole milk! Skim milk is too low in fat… whole milk has about 4% fat… 🙂

      • Becca December 12, 2016 (6:17 am)

        That’s good information to know, Steph. Thank you!

  • Sheila June 10, 2016 (4:35 am)

    Hi chef, thank you so much for this.. It was amazzzzing poured I’ve cake and strawberries.

    I just wanted to ask, if spead over cupcakes as a glaze, am I ok to leave the cupcakes at room temperature without the ganache going off for a couple of days? I don’t usually like refrigerating cupcakes.

    How should this ganache be stored?

    Many thanks

    • Chef Bec June 10, 2016 (8:59 am)

      Thank you for your comment, Sheila. I’m so glad to hear that you love the ganache recipe!
      The answer to your question depends on what the average temperature is where you’re located. As you know, ganache is a thickened chocolate and butter mixture. The ganache shouldn’t ever completely melt, but if the temperature where you store those cupcakes is consistently above 75 degrees Fahrenheit, the chances are good that the ganache will certainly soften up. This may sound like a strange idea, but if you do live in a warm weather area, you could store the ganache-covered cupcakes in an airtight container at room temperature, but place a frozen ice pack underneath the storage container. It will help to keep everything inside the container nice and cool.

      The ganache itself should be stored in an airtight container in the refrigerator. If it’s well sealed, it should stay good for a week or two. Obviously, if you open the container and see signs of mold, do not use the ganache. 🙂

  • Sheila June 10, 2016 (4:25 am)

    Hi Chef,

    Thank you so much for this. I tried I and it was amazzzzing poured over cake and strawberries.

    I just wanted to ask, if spread over cupcakes, will it be ok to keep the cupcakes at room temperature without the ganache going off? I don’t usually like to put my cupcakes in the fridge as they tend to dry out.

    How is this ganache to be stored?

    Many thanks

  • maria June 7, 2016 (6:11 pm)

    can I use cocoa powder instead of solid chocolate?

    • Chef Bec June 7, 2016 (6:43 pm)

      Hi Maria,
      Unfortunately, using cocoa powder won’t work. You need to use actual chocolate so that there’s something to melt.

  • Tule May 14, 2016 (1:46 pm)

    Hey Chef Becca, I would love to drip this ganache over my already frosted cake. I live in the tropics and the temperature here can get quite hot, do you think it’ll affect the outcome of the drips?

    • Chef Bec May 14, 2016 (2:36 pm)

      Hi Tule!
      Because ganache is made with chocolate, unfortunately, it won’t stay in a solid form at high temperatures for very long. My best advice would be to refrigerate or freeze the cake for 30 minutes or so before you apply the ganache. That will help it to “set up” more quickly and it will help it stay cool longer before it starts to melt.

  • doreen March 12, 2016 (6:39 pm)

    Hello chef .. can I do this with White Chocolate ???.. Thanks iadvance

    • Chef Bec March 12, 2016 (6:56 pm)

      Hi Doreen!
      Yes, you can use the very same method to make white ganache without heavy cream!

  • Ali January 29, 2016 (1:42 pm)

    I only have 1% Natrel fine-filtered milk. Do you think this recipe would work with 1% milk or will it turn out too watery? I want to frost brownies with it.

    • Chef Bec January 29, 2016 (1:55 pm)

      Ali, thanks for your question. I’ve never tried making this chocolate ganache with 1% milk, but you are correct that it has more water in it than 2% or whole milk. My suggestion would be this: If you want to use the ganache like a glaze rather than a frosting, make sure to chill it in the refrigerator for at least 15 minutes before applying it to the brownies. That being said, I think you might have better results if you make the chocolate ganache into a whipped frosting. To do that, chill it just like you would if it was a glaze, but leave it in the refrigerator for maybe 20-25 minutes. Then transfer the ganache to a large mixing bowl and use an electric hand mixer or stand mixer on high speed to whip air into the ganache. It may take a few minutes before you see it start to whip into a frosting consistency, but the longer you mix, the more you’ll whip into it. It’ll become a light and airy, delicious frosting. Good luck, and please let me know how it turns out for you!

  • Michelle January 8, 2016 (8:42 pm)

    I’ve made this once loved it now I’m putting it in the middle of a peanut butter cake. Making a Betty Boop cake for my Aunts 70th Birthday. And hope everyone likes it.

    • Chef Bec January 8, 2016 (10:07 pm)

      I’m so happy to hear that you love the ganache recipe, Michelle. I would love to see a picture of your Betty Boop cake, too. What a great way to celebrate your Aunt’s birthday! 🙂

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  • Cathy K January 2, 2016 (2:10 pm)

    I am in the middle of making this chocolate ganache recipe. I did not have unsalted butter and had to use salted butter instead. I hope this works out.

    • Chef Bec January 2, 2016 (2:58 pm)

      No worries, Cathy! It will work fine, but as expected, your chocolate ganache may have a little salty undertone to it. Not a bad thing if you ask me. 🙂

      • Cathy K January 5, 2016 (11:18 am)

        It was wonderful. I got numerous compliments! Making another Choc cake with 7 inside & on top for tonight’s Bunco party!
        THANK YOU!

        • Chef Bec January 5, 2016 (1:50 pm)

          Yay! That is such great news, Cathy. Thank you so much for coming back to let me know. Hope you enjoy the ganache just as much on the next cake!

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  • Rocky December 21, 2015 (2:16 pm)

    Hello . Thanks for recipe . I hate buying cream when I can get a gallon of milk instead..lol ….I will be making a 2 layer cake for new years. Will this cover it ? Or should I double it ? … If I want it to be thicker can I add more chocolate or do you think its fine nough for a cake ?.. 1 more then if I whip it with hand blender it will be good for inside if cake ? .. thanks again Chef looking fowrward from you .. happy holiday and thanks in advance

    • Chef Bec December 21, 2015 (2:24 pm)

      Hi Rocky! If you want a nice thick layer of ganache, I think it would be best to double the recipe. To thicken the consistency is all just a matter of chilling it. When you first make this chocolate ganache, it will be completely liquid, like thick chocolate milk. The longer you let it chill in the refrigerator, the more solid it will become. Just stir it every 20 minutes or so until it’s the pouring consistency that you want it to be. To whip it up into a frosting, just take that well chilled ganache and use an electric hand mixer (or a stand mixer) and whip it on high speed for 3-5 minutes or until it’s nice and fluffy like frosting. Then you can put it into a pastry bag and pipe it between the layers of the cake.
      I hope you have a great holiday and the best of success with your cake baking!

      • rocky December 21, 2015 (3:01 pm)

        Thanks so much chef for your time and fast response

  • Karina Soliva December 17, 2015 (1:16 am)

    Hi! it’s really expensive to buy heavy cream in our country. Thanks for this information! 🙂 i would just like to ask if i can use fresh milk with this recipe? it’s the only thing that we have on our fridge. thank you! 🙂

    • Chef Bec December 17, 2015 (2:07 pm)

      Hi Karina!
      Heavy cream is expensive here in the United States as well. You can absolutely use fresh milk. As a matter of fact, you may have better results making the ganache with it, because fresh milk has more milk fat in it than the kind you buy at the store. My only advice is that you should refrigerate whatever the ganache is used for because the fresh milk isn’t protected from bacterial growth the way that homogenized milk is.
      Good luck!

  • heather @french press December 11, 2015 (9:53 am)

    becca this is brilliant!!

    • Chef Bec December 11, 2015 (2:47 pm)

      Heather, thank you so much! I hope you have a chance to make it sometime. 🙂

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  • Megha Rao September 14, 2015 (4:02 pm)

    This recipe works wonderfully for all my baked goods which require ganache!! Thanks a ton! I have stopped worrying if I really have cream anymore!!

    • Chef Bec September 14, 2015 (9:47 pm)

      Hearing that makes my heart happy, Megha! I happen to feel the same way. I always used to panic when I wanted to make chocolate ganache, wondering if I was going to have to run to the store for heavy cream. I love not having to worry about it!

  • Amy August 31, 2015 (12:13 pm)

    You saved my life today!! (Sorta, I mean my cake decorating reputation life that is) I live far away from a grocery store and needed to cover a cake in ganache and this worked perfectly. Thanks so much for the easy instructions and pics, so very helpful!

    • Chef Bec September 2, 2015 (9:47 am)

      Amy, I’m thrilled to know that you tried the ganache recipe and were happy with the results! Thank you so much for letting me know 🙂

  • Saumya August 15, 2015 (8:56 am)

    Thank you so much for this great idea. Tried this yesterday and it worked like a charm. 🙂

    • Chef Bec August 15, 2015 (9:05 am)

      I’m so glad to hear that your chocolate ganache was successful, Saumya! I love using this method when I’m out of heavy cream and don’t feel like running out to the store 🙂

  • Sara July 31, 2015 (5:33 pm)

    Wow worst ganache recipe every!
    Used 2 packs of premium chocolate and for what? Runny garbage that turned into a cake glaze.
    What a waste of money for a useless recipe

    • Chef Bec August 2, 2015 (4:31 pm)

      Sara, I’m so sorry to hear that your ganache didn’t turn out. I tested this recipe 3 times successfully before posting it, so I’d really like to help troubleshoot what may have gone wrong for you when you made it. Air temperature, temperature of the ingredients used, quality of the butter and chocolate… these are all factors that can affect the final result.
      You mentioned that the ganache was runny and then “turned into a cake”. Please help me understand…does “turned into a cake” mean that it hardened up on you? If so, Was that while you were still melting the chocolate, or after you poured it over the cake?
      Please feel free to email me more details by using the contact form on my site

  • Lightened Up Cake Recipes: Banana Split Cake Roll July 26, 2015 (1:16 pm)

    […] of using sugar-free chocolate syrup, I just made a batch of 3-ingredient sugar-free chocolate ganache to drizzle over the top of the […]

  • Lina July 24, 2015 (6:41 am)

    Hi, I dont consume sugar anymore. I use dates for my bakings. so for this ganache, can I add honey after combining the milk and chocolate chips? have you ever tried it? Thanks!

    • Chef Bec July 26, 2015 (12:47 pm)

      Hi Lina,
      The only sugar that’s in this chocolate ganache recipe is the sugar content in the bittersweet chocolate, so to keep it sugar-free, you can use unsweetened chocolate. If you want to use some honey to sweeten it, I would suggest adding it to the butter and milk in the saucepan so that it can be well combined before adding the chocolate. Good luck!

  • Berry Lemon Cheesecake ~ Its Yummi February 28, 2015 (8:28 pm)

    […] perfectly.  Same goes for confections.  There’s nothing finer than a wonderful blanket of chocolate ganache or salted caramel drizzled over the top of a decadent slice of creamy, cold cheesecake. […]

    • Nabeela Khan April 5, 2015 (10:18 am)

      Very helpful! 🙂 It is difficult to get cream in my country and that too is expensive. I was wondering if I can use clarified butter.

      • Chef Becca April 6, 2015 (10:59 am)

        Hi Nabeela! I haven’t tried making ganache with clarified butter. I’m thinking that because the milk solids (milk fat) has been removed from the butter that if anything, it won’t harden very much. I think it would be more of a delicious chocolate sauce, but I’d love to know how it works out if you try it!

  • Devi - Diddles and Dumplings January 19, 2015 (4:01 pm)

    Yum! That’s awesome. You learn something new every day, right? 😉

    • Chef Becca January 19, 2015 (4:12 pm)

      Indeed we do, Devi! It was awesome to learn this tip to making ganache without cream, because there are so many times when I want it and don’t have cream in the house! I hope you find it handy, too!

  • CakeSpy January 18, 2015 (7:49 pm)

    Totally cool with this. I like to make it with cocoa instead of chocolate, too!

    • Chef Becca January 19, 2015 (6:56 am)

      Making ganache with cocoa could be an interesting experiment, Jess. I’ve never tried it!

  • Amanda January 17, 2015 (5:04 pm)

    This is an amazing and creative idea, love it!

    • Chef Becca January 18, 2015 (7:14 am)

      Every once in a while, I come up with a creative idea or two, Amanda. It’s a bit exciting and terrifying all at once! 😉

  • David January 17, 2015 (10:00 am)

    Pure genius, Becca! No more need for cream in this household. Also, do you find yourself buying butter by the crate? Because I totally do…hah! We just have to exercise moderation when it comes to eating recipes with the aforementioned butter. Or give it to our neighbors. Because let’s be honest…if your neighbors and friends are bigger than you, then that means you are skinny. 😉

    • Chef Becca January 17, 2015 (10:38 am)

      I think you’re the genius one, Dave! I think God’s new commandment should be, “keep thy neighbors heavier than thyself” 🙂

  • Janette January 16, 2015 (6:23 pm)

    I love this and another great cooking tip to add to the list. Thank you for sharing.

  • Renee - Kudos Kitchen January 16, 2015 (4:23 pm)

    Very cool. Thanks for the information!

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