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Whipped Milk Chocolate Ganache

post #1 of 11
Thread Starter 
What is the exact ration of milk chocolate to heavy whipping cream? 3:1 ?? I want to whip it make a milk chocolate ganache filling.

Also, will this ganache (not whipped) hold up under fondant? Thank you in advance!
post #2 of 11
The recipe I use is 20oz dark choc (is it different for milk?) to 4 cups cream... whatever that is ratio-wise, I don't know, I'm more of a metric gal.

Our head chef surprised me once when he volunteered to make ganache for my cupcakes one day. He ended up making hard ganache instead of soft. I panicked. He then came and threw the hard ganache in the mixer and whipped it up! It was much much stiffer to pipe, but it looked very nice!

So my guess would be, even if you put in a bit too much chocolate, you probably won't hurt it icon_smile.gif
post #3 of 11
I tried using the same recipe for dark chocolate ganache, using milk chocolate and it didn't work out.
I think there are different ratios, but I don't know what they are. That's why I am watching this topic. I
want to know too! icon_smile.gif
We never touch others so lightly, we do not leave a trace.
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We never touch others so lightly, we do not leave a trace.
Reply
post #4 of 11
So does anyone know what the ratio of milk chocolate to heavy cream is?? I was just wondering the same thing.
post #5 of 11
I found this on food dot com
½ cup heavy cream
6 ounces milk chocolate , chopped
Directions:
1Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.2Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.3Let stand for 1 minute, or until the chocolate is melted.4Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.5Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.6Frost as desired, swirling the frosting into small peaks.7The frosting will be soft at first, but will thicken up upon standing.

Read more: http://www.food.com/recipe/whipped-milk-chocolate-frosting-70905#ixzz1pyZmDmUZ
post #6 of 11
post #7 of 11
Someone posted an Excel chart a while back. Let me see if I can repost it for you. I can't get it to attach, but it was created by Jane McIntyre. You can email her for it at iwantsprinklescanberra@gmail.com.
post #8 of 11

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #9 of 11

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #10 of 11
Thanks for the recipes! I'm dying to try them!!

So has anyone tried making milk chocolate ganache with Lindor chocolate? I could eat that chocolate all day... And week... And year. icon_wink.gif Would it work in ganache?
post #11 of 11
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