Why Can't I Use Milk To Make Chocolate Ganache?

Baking By forjenns Updated 7 Jan 2013 , 8:01pm by lilmissbakesalot

forjenns Posted 5 Jan 2013 , 10:26pm
post #1 of 4

I'm sure this question has been asked but I have a super slow "puter and can't seem to find it.  I am out of heavy cream :-(


I have a choice of egg nog or milk.  I am making a strawberry cake with banana cream filling and wanted to add chocolate for a Sundae like cake.



3 replies
shanter Posted 5 Jan 2013 , 10:37pm
post #2 of 4

Cream has the most fat -- 100 percent. Beat cream long enough and you will make butter.
Half and half is in the middle -- 1/2 4 percent fat and half 100 percent fat.
Whole milk has about 4 percent.


I have not tried this, so I don't know if it will work, but you could try to add butter to milk (or add butter to the chocolate and then use milk).


Good luck.

BakingIrene Posted 7 Jan 2013 , 7:54pm
post #3 of 4

Sorry to have some different info, but...


In Canada, "half and half" is half milk and half cereal (light) cream. About 10% Butterfat.

NOT half butter and half milk.


"Heavy" cream is defined by law as 35% butterfat (give or take for local variations).


In a total emergency, you can use 1/3 butter and 2/3 milk, warmed up to just barely melt the butter.  Melt your chocolate separately, and then combine the two.

lilmissbakesalot Posted 7 Jan 2013 , 8:01pm
post #4 of 4

Ditto to BakingIrene...

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