Can I use milk chocolate chips or is it going to task bad?

I know that it's not the best option, it's just what I have and I want to try it out. Any advise

Miah

Bump........

Any good tasting chocolate will work in ganache, however, mild chocolate ganache will be much sweeter than one made with semi-sweet chocolate. Use a bit lest cream to be sure it isn't too thin to cover well. I personally prefer milk to dark.

I've used semi sweet choc. chips, and they're fine. Get the cream hot, add them in, remove from heat and let them melt. Don't mix, till they do.

I think it depends on the cake that it's covering. I've made dense chocolate cakes and used semi-sweet ganache is was SOOOO good. Too good really.

I say go ahead, I have made it with milk chocolate chips and semi sweet chocolate chips and they both tasted great!!! I prefer the semi -sweet over a chocolate cake......but love the milk chocolate for truffles......all depends on what you prefer.....I say go ahead and mess around and try it out, I think you'll be surprised at how two ingredients can be so decadently delicious

I've made dark chocolate ganache. With very sweet cake and filling it was great to have something to counteract all the sugar.

Superb.

I made my first wedding cake on Saturday...I used Hershey's semi-sweet chocolate chips for the ganache and I had lots of compliments on the taste.

I use Ghirardelli!!!!

I used Ghirardeli chips, too......first time I have ever made ganche and it came out pretty good. It could have used a bit more of a shine....what makes ganche shiny?? Any suggestions?

For a shiny ganache add butter. I use 1-1.5 tbls per 8 oz cream. I always have a shiny ganache using butter

I use nestle tollhouse semi-sweet chocolate chips. Sometimes i'll get fancy and make a dark lavender chocolate ganache. Taste's great wth a white cake!

My suggestion if its a sweet cake go for semi-sweet or dark. If its a dark chocolate cake ou can go for milk to help balance things out. Though be careful if your going for that deep brown color. Milk chocolate will give you a light brown while semi-sweet and dark will give you a deep dark brown color.

Cheftaz is right. I always add butter to my ganache and i've always had a nice gloss.

this was a good thread because im about to make ganache this weekend and im trying out new things...........

I use semi-sweet chocolate chips from Trader Joes for my ganache. Always comes out great.

thanks for the butter tip...........now I want to make some ganche!