Milk Chocolate Ganache

Mmmmmm! Smooth Hershey's milk chocolate ganache! I literally could eat it by the spoonful! Milk chocolate ganache is so good, yet so easy to make! All it takes is two ingredients! Learn how to make this delicious recipe in this easy tutorial.

Please note: This recipe will give you a very thick truffle-like ganache once the ganache has completely settled.

To begin this recipe, add 12 ounces of milk chocolate bars to a heat-safe bowl. Be sure the chocolate is broken up into small pieces - do not leave chocolate bars whole.

Next, heat 4 fluid ounces of heavy whipping cream until it is hot, but not yet boiling. Add hot heavy whipping cream to the bowl. Let cream and chocolate mixture sit for 2 minutes before continuing.

Note: The whipping cream can be heated on the stovetop or can be heated in the microwave.

After mixture has sat for 2 minutes, slowly and gently stir mixture with a wire whisk until all of the chocolate has completely melted and cream is completely mixed in. Once mixture is smooth and well mixed, ganache can be poured over a cake. Or if ganache will be used as a filling or frosting, cover bowl with plastic wrap and allow to sit at room temperature until ganache has reached a buttercream-like consistency - this can take several hours. It is currently summertime here, and it took about 4 hours in my warm house. To speed up this process, the ganache can be placed in a refrigerator in 1/2 hour rotations (30 minutes in refrigerator, 30 minutes out), and stir with each transition to evenly cool... just be sure to not let it get too hard if you're about to fill or frost a cake with it.

Store ganache in a container with a tight-fitting lid or in a freezer bag. Refrigerate for 3 to 4 days, or freeze up to 3 months.

Please Note: This recipe makes a small amount. Feel free to double or even triple the recipe.

I hope you have enjoyed this tutorial! God bless!! :)

---