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    Home » Recipes » Dessert

    Chocolate Ganache without Cream

    Published: May 12, 2021 · Modified: Nov 13, 2022 · This post may contain affiliate links · 9 Comments

    Jump to Recipe Jump to Video Print Recipe

    Rich chocolate ganache can easily be made with milk instead of cream. Read on to learn how to make it on the stovetop or in the microwave! You can even make it in really small amounts when all you want to do is eat it by the spoonful. I do this all the time.

    chocolate ganache without cream

    I've been making chocolate ganache for over a decade. I used to be a pastry chef but more than that I am just obsessed with chocolate.

    What is chocolate ganache?

    Chocolate ganache most commonly refers to a mixture of hot cream, high quality chocolate, and sometimes butter. The hot cream melts the chocolate and it turns into a silky smooth but thick glaze that tastes amazing on everything.

    It can also be poured onto cakes, rolled into truffles, whipped into frosting, or piped into cupcakes for the most indulgent filling. It truly is versatile and tastes divine!

    Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.

    How do you make it?

    Typically ganache is made with a 1:1 ratio of cream to chocolate. Cream is warmed up in a pan and then poured over the chocolate. It is then whisked into a silky smooth chocolate glaze. Sometimes butter is added toward the end to give it a lovely and shiny sheen.

    At first it will be the texture of a thick glaze but as it sits the chocolate will begin to cool and it will become spreadable.

    Chocolate ganache without cream is only slightly different. You need less milk or it will be too thin but otherwise it's pretty much the same. In this case though the butter is to make up for the loss of fat in the milk,

    a spoonful of chocolate ganache

    How to make it with milk instead of cream

    • Place the dark chocolate in a medium sized bowl. Have a whisk ready.
    • In a small saucepan heat up the butter and milk on medium heat. Once the butter is melted turn the heat to medium high.
    • Once the hot milk mixture starts to bubble up pour it directly over the chocolate and let it sit for 1 minute.
    • Whisk until smooth and silky. Enjoy immediately or let sit for 3 hours until it becomes spreadable.

    How to make it in the microwave

    You can also make chocolate ganache without cream in the microwave. There's two ways to do this:

    Follow the recipe

    Follow the recipe but instead of heating the milk and butter on the stovetop do it in the microwave. Make sure the butter is fully melted and the cream is hot. Follow the recipe as directed after that.

    Wing it

    You can just wing it with a small amount of chocolate. I do this all the time because I LOVE ganache but I don't need a big bowl begging me to dig in.

    I put a small handful of dark chocolate chips in a small cup and then add a splash of milk to it. It's better to add too little than too much. It shouldn't fully cover the chocolate. Microwave just until the milk starts to foam up in the microwave and then pull it out and stir.

    Make sure you sit there and watch it in the microwave so it doesn't overflow. Enjoy with cocoa nibs, mini marshmallows, or dip some cookies into it for a quick and delicious treat. It takes practice but after a while the amounts will be like second nature.

    Pro Tips & Substitutions

    • Let the cream sit on the chocolate for at least one minute! This will ensure that all the chocolate melts and you don't end up with pieces of chocolate in your ganache that didn't melt.
    • It's okay for the cream to come to a boil. I've seen a lot of people say it's not but I've not had any issues with milk or cream burning. You just don't want to let it sit there and boil. Once it starts to bubble up or boil immediately take it off the heat and pour it over the chocolate.
    • Don't worry if you only have milk and no butter it will still be delicious just slightly less rich. Whenever I wing it and just make a small amount I never add butter because it's usually 10 p.m. and I want it done in 30 seconds without making an extra dirty dish.
    • The better quality the chocolate the better it will taste. I like to use Ghirardelli but sometimes I will use something higher quality but I never use nestle toll house chocolate chips. They're delish in cookies but they don't belong in ganache. It just won't be as good.

    Other Chocolate Recipes You Might Like

    • The Best Chocolate Mousse Recipe
    • Peanut Butter Avocado Chocolate Smoothie
    • Chocolate Banana Popsicles
    • Gluten Free Pumpkin Chocolate Bread
    a bowl of chocolate ganache

    Chocolate Ganache without Cream

    Carolyn
    Rich chocolate ganache can easily be made with milk instead of cream. Read on to learn how to make it on the stovetop or in the microwave!
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Total Time 10 minutes mins
    Course Dessert
    Cuisine American, French
    Servings 1 cup

    Equipment

    • Small sauce pan

    Ingredients
      

    • 4 oz Dark chocolate chips or finely chopped chocolate (About ¾ cup)
    • 3 tbsp Whole milk
    • 2 tbsp Unsalted butter

    Instructions
     

    • Place the chocolate in a medium sized bowl then set aside.
    • In a small sauce pan heat the milk and butter on medium heat until the butter melts. Turn the heat to medium high and once the milk starts to boil immediately take it off the heat and pour it over the chocolate.
    • Let the mixture sit for at least 1 minute undisturbed. Gently stir with a whisk or spatula until smooth and silky.

    Video

    Notes

    For a thinner ganache that's better for pouring over cakes use ¼ cup of whole milk instead of 3 tablespoons.
    Keyword chocolate, gluten free
    Tried this recipe?Let us know how it was!

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    Comments

    1. Moreen says

      December 10, 2021 at 3:43 pm

      4 stars
      That was helpful can't wait to try it out.

      Reply
    2. Danny Montoya II says

      January 10, 2022 at 3:11 am

      5 stars
      I was looking for a ganache recipe to add to my cardamom and dark chocolate layer cake and this worked perfectly!! I had a bag of slab chocolate 🍫 my parents brought be from vacation near the great lakes and I used that and added some extra butter at finish and it was the perfect compliment to the flavors. It was silky and smooth as well as rich and decadent. I'm going to make truffles out of it next time.

      Reply
    3. Gladmagolia says

      February 14, 2022 at 5:37 pm

      5 stars
      Made this and it turned out awesome! I used 2% milk and added just a touch more butter.

      Reply
    4. Sophie says

      November 05, 2022 at 8:47 pm

      5 stars
      This recipe is amazing! I used Cadbury chocolate and it tasted so good! I'm going to use this instead of buttercream to ice a cake.

      Reply
    5. Liz says

      January 03, 2023 at 2:12 pm

      5 stars
      I only had Godiva ganache hearts - cut them in half and used 2% and some half and half with butter. Came out great !

      Reply
    6. Cat says

      January 03, 2023 at 6:05 pm

      I've used this recipe a few times. I've used semi-sweet chocolate and even 70% cocoa chocolate for a very dark chocolate ganache. Always turns out nicely.

      Reply
    7. Brenda says

      November 05, 2024 at 6:50 pm

      5 stars
      Used semi-sweet chocolate chips and did it in the microwave. Perfect! Added a dash of vanilla, though. 🤗

      Reply
    8. Karen T says

      December 21, 2024 at 8:56 pm

      Does this harden hard, medium or soft??

      Reply
    9. Paige says

      March 02, 2025 at 12:11 am

      This is so delicious! I subbed half and half, and used salted butter and semi sweet allergen free organic chocolate chips by toll house. Turned out GREAT! Thanks.

      Reply

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    Hi friends!

    My name is Carolyn and I'm the food-obsessed creative behind Caramel and Cashews!

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