I was wondering what kind of chocolate is best to use for making ganache? I just attempted to make some for the first time and it was soupy. I mean really soupy. I might have been the recipe but I did decide to use milk chocolate chips thinking it would be easier instead of chopping a bar of chocolate ( talk about lazy ). Does anyone know if that was my mistake? Any feedback is much appreciated.

did you use the right amount of heavy cream for milk choclolate chips? I am pretty sure you use less than you would use with semi-chocolate chips.

I think it depends on what kind of ganache you're going for. (In my very limited experience! As in two times making it to fill cupcakes...) There's the ganache you can use to frost a cake like buttercream which is soupy when warm and then firms up nicely as it cools. Then there's the pourable ganache which stays soupy even when cool. I found out by accident that milk chocolate needs more chocolate and less cream to get the right consistency. I did 2 parts chocolate and 1 part cream and it stayed sort of the consistency of caramel. When I did 2 parts semisweet chocolate to 1 part cream it firmed up to the right consistency to make truffles.

I always use semi sweet... I bag of chocolate semi sweet and 2/3 cup heavy cream.. Please do not use anything low fat or less fat mik.. it will just go to waste.. it always starts thin, then gets firm when its cold..

I'm a hobbyist, so cheap works for me...

12oz. bag of Nestle white morsels + 1/2 cup heavy cream...

I microwave the morsels completely before adding the boiled cream.

Thanks everyone. I did use heavy cream but the recipe called for equal parts chocolate and cream . Guess I'll try again with less cream.

Thanks everyone. I did use heavy cream but the recipe called for equal parts chocolate and cream . Guess I'll try again with less cream.