kjgm Posted 13 Apr 2013 , 12:44am
post #1 of

I had the most wonderful ganache recipe made with whole milk and butter...it was divine...but have lost it.  Does anyone have a recipe that they know is great and made like this?  Much thanks...

14 replies
auzzi Posted 13 Apr 2013 , 3:45am
post #2 of
2 part dark chocolate
1 part butter
1 part milk
kjgm Posted 13 Apr 2013 , 11:42am
post #3 of

Thank you soo much! icon_smile.gif

cazza1 Posted 13 Apr 2013 , 11:51am
post #4 of

Thanks from me too.  It never entered my head to make ganache without cream.  I always have butter, milk and chocolate around, but not always cream.

Khadoojcakes Posted 8 Jul 2013 , 7:13am
post #5 of

Hi all,

Just wondering if this recipe for ganache sets hard like traditional ganache?

I will need to use it under fondant and to decorate cupcakes

thank you

lizeth estrada Posted 9 Jul 2013 , 5:40pm
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AHow much is 2 parts dark chocolate And 1 part butter 1 part milk

bct806 Posted 9 Jul 2013 , 9:24pm
post #7 of
Quote:
Originally Posted by lizeth estrada 

How much is 2 parts dark chocolate
And 1 part butter
1 part milk

You use the ratio. 2:1:1

It just means for every 2 cups of dark chocolate, use 1 cup butter and 1 cup milk. 

If you used 1 cup chocolate, you would use 1/2 cup butter and 1/2 cup milk.

chezzabelle Posted 9 Jul 2013 , 9:50pm
post #8 of

AOoo might try this, anybody know the method to this 2:1:1 recipe (i have never made any type of ganache before)

bct806 Posted 9 Jul 2013 , 9:54pm
post #9 of
Quote:
Originally Posted by chezzabelle 

Ooo might try this, anybody know the method to this 2:1:1 recipe (i have never made any type of ganache before)

Melt the butter and heat the milk in a pan. Then add the chocolate. Mmmm mmmm good

Dayti Posted 9 Jul 2013 , 10:01pm

Does it set up like the chocolate/cream ganache? Or is this more suitable for pouring?

dawnybird Posted 9 Jul 2013 , 10:31pm

This sounds really interesting. I'm going to give it a try.
 

bct806 Posted 9 Jul 2013 , 10:59pm

If you use it immediately after it cools, it will be pourable. The longer you let it set, the more it will set up and be spreadable. 

lizeth estrada Posted 10 Jul 2013 , 2:26am

A

Original message sent by bct806

You use the ratio. 2:1:1 It just means for every 2 cups of dark chocolate, use 1 cup butter and 1 cup milk.  If you used 1 cup chocolate, you would use 1/2 cup butter and 1/2 cup milk.

Thanks

chezzabelle Posted 10 Jul 2013 , 5:40am

A

Original message sent by bct806

Melt the butter and heat the milk in a pan. Then add the chocolate. Mmmm mmmm good

Thanks for that :-)

hislilbaker89 Posted 25 Aug 2013 , 4:50am

AI have on hand milk butter and semi chocolate chips and white Choc chips...do u think the white Choc chips would make a good ganach or would I have to use baking Choc for white Choc??

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