If you’re looking for a thick ganache that’s a little on the sweeter side, this 2-ingredient Milk Chocolate Ganache recipe is for you! Perfect for cakes, cupcakes, cookies, and so much more!
With a simple foolproof technique, just 2 ingredients required, and a smooth and spreadable texture, this ganache is my go-to when it comes to frosting (especially as I’m admittedly not the biggest fan of buttercream!).
I love to use it as a homemade element to elevate a store-bought or box cake mix (see my post on how to make box cake mix better!). This recipe is designed to use for spreading in piping, though it can be heated to thin out to make a drip design, too!
As a time-strapped mom with a preference for bold flavor, I’m happy to have a simple recipe that brings a homemade touch without overcomplicating things.
Milk Chocolate Ganache Ingredients
Here’s everything you need:
- Milk chocolate chips. Not to be confused with semi-sweet!
- Heavy whipping cream.
How to Make Ganache with Milk Chocolate Chips
Heat the Cream Not the Chocolate
Start by adding your milk chocolate chips to a large mixing bowl. They should be at room temperature. If it’s particularly cold in your kitchen and you bowl and chocolate chips are both cold to the touch, you can heat them in the microwave for 10 seconds to get the chill off.
Add the heavy whipping cream to a saucepan over medium heat, stirring occasionally to avoid a thick film forming on the surface of the cream.
The goal is to get the cream to at least 180°F. If you don’t have a kitchen thermometer, just wait until you see some steam coming off the top of the cream and you’ll know it’s ready!
Let the Cream and Chocolate Chips Sit
Once the cream is hot, pour it over the chocolate chips and set it aside for 5 minutes to give the cream a chance to start to melt the chocolate chips.
After 5 minutes, slowly start to stir the melting chocolate and hot cream together with a rubber spatula. You want to combine the chocolate and cream without beating too much air into the ganache.
Continue to stir until all the chocolate is melted and integrated into the cream and you’re left with a smooth ganache.
If for some reason the chocolate doesn’t fully melt, microwave the ganache for 10 seconds and continue to slowly stir. You can repeat this step until you’re confident all of the chocolate is melted and integrated, but make sure the ganache is back at room temperature before heating it again.
The name of the game is patience, as overheating the ganache may cause it to split.
Allow the Ganache to Cool and Thicken
Once you’re left with a smooth ganache, allow it to sit at room temperature to thicken. The warmer the ganache, the thinner it is. This means at any point if the milk chocolate ganache gets too firm, you can simply heat it up to thin it back out.
I like it nice and thick so it’s easy to spread and pipe, so I’ll typically let it sit and come completely to room temperature before I start using it.
Serving and Storing Your Milk Chocolate Ganache
This ganache with milk chocolate is perfect for cakes, cupcakes, cookies, and more! It will stay fresh at room temperature for 2 days, but after that, it will need to be stored in the refrigerator.
It’s best stored in an airtight container in the fridge, where it will last for about 2 weeks.
As previously mentioned, the temperature of the ganache will dictate the thickness. I prefer enjoying my ganache at room temperature, so I’ll usually take it out of the fridge a couple hours ahead of time if I think of it.
You can also zap it in the microwave to loosen it. For example, a slice of cake coated in this ganache can be microwaved for 5-8 second to get the perfect texture to sink your teeth into!
2-Ingredient Spreadable Milk Chocolate Ganache
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Kitchen Thermometer optional
Ingredients
- 24 ounces milk chocolate chips
- 1 cup heavy whipping cream
Instructions
- Add the milk chocolate chips to a large mixing bowl and make sure they are at room temperature (if it's particularly cold in your kitchen, microwave them for 10 seconds to take the chill off).24 ounces milk chocolate chips
- Add the cream to a saucepan over medium heat and bring it up to 180°F, stirring occasionally to avoid a film forming on the surface (if you don't have a kitchen thermometer, wait until steam starts to come off the top).1 cup heavy whipping cream
- Pour the warm cream over the chocolate chips and let it sit without touching it for 5 full minutes.
- Use a rubber spatula to slowly stir the melting chocolate chips into the warm cream until fully integrated and smooth. (Some pesky milk chocolate chips refusing to melt? See the notes below, I'm here to help you!).
- Allow the ganache to sit at room temperature and thicken until it is spreadable. If it firms up too much, you can microwave it on high for 10 seconds to loosen it. Spread over cakes, cupcakes, or whatever else your heart desires!
Pro Tips
- In a perfect world, the milk chocolate chips all melt easily from the warm cream and they seamlessly integrate together, but sometimes you may get a few stubborn chips that don’t want to melt. First try using the spatula to push the solid pieces into the side or bottom of the bowl to encourage them to integrate. If this doesn’t work, heat for 10 seconds in the microwave and stir again. You can repeat this step, but make sure it comes back down to room temperature each time before heating again. Overheating it too much can cause it to split, so just be patient!
