Milk Chocolate Ganache



  • 3 0z milk chocolate
  • 1/4 cup double cream


  1. Recite Bismillah
  2. Place water in a saucepan to boil.
  3. In a larger bowl that will fit on top of the saucepan & not sink in,break the chocolate into chunks.
  4. Lower the heat completely & place bowl over the saucepan. Let the chocolate melt, stirring occasionally.
  5. Once the chocolate has melted, pour cream into a separate saucepan & bring to a simmer.
  6. Add cream to the melted chocolate & combine using a whisk.
  7. Cool slightly before using.
  8. Pour into a piping bag, cut a small hole and drip along the sides. You could even pour over the entire cake for a rich chocolate taste or use it as a filling in between layers. Yum!!



  • When using large quantities of chocolate we prefer melting the chocolate over water then adding it to cream when it comes to a boil 
  • Do not use the ganache straight away to drip, let it cool a little for a more precise drip.
  • Test it out on the side of the bowl to see if it is the desired consistency.

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