Anyone have a tried and true milk chocolate ganache recipe?
What thickness of ganache are you looking for ? pouring, whipped or thick ?
Use the same proportions of cream to milk chocolate as you would for white chocolate ..
I'm wanting to be able to pour the milk chocolate ganache over the cake. I'll look at my white chocolate ganache recipe. I thought the ratio would be different though.
Here's mine. All measurements are by WEIGHT not volume.
12 oz milk chocolate
4 oz semi sweet chocolate (no more than 60% cocoa solids)
12 oz of cream
To use as a glaze while still pourable, add 1 Tbsp light corn syrup
To use as ganache frosting/filling omit corn syrup and let set till spreadable. (this is not the same as a ganache used under fondant. This will not set hard but remain soft, like buttercream.)
To use as whipped ganache, cool in fridge, stirring regularly. When cold, whip till soft peaks form using stand or hand mixer. Finish whipping by hand to desired consistency.