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why can't I use milk to make chocolate ganache?

post #1 of 4
1/5/13 at 2:26pm
Thread Starter 

I'm sure this question has been asked but I have a super slow "puter and can't seem to find it.  I am out of heavy cream :-(

 

I have a choice of egg nog or milk.  I am making a strawberry cake with banana cream filling and wanted to add chocolate for a Sundae like cake.

 

Thanks!!!

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post #2 of 4
1/5/13 at 2:37pm

Cream has the most fat -- 100 percent. Beat cream long enough and you will make butter.
Half and half is in the middle -- 1/2 4 percent fat and half 100 percent fat.
Whole milk has about 4 percent.

 

I have not tried this, so I don't know if it will work, but you could try to add butter to milk (or add butter to the chocolate and then use milk).

 

Good luck.

I hope I die before "your" is the official contraction of "you are."

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I hope I die before "your" is the official contraction of "you are."

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post #3 of 4
1/7/13 at 11:54am

Sorry to have some different info, but...

 

In Canada, "half and half" is half milk and half cereal (light) cream. About 10% Butterfat.

NOT half butter and half milk.

 

"Heavy" cream is defined by law as 35% butterfat (give or take for local variations).

 

In a total emergency, you can use 1/3 butter and 2/3 milk, warmed up to just barely melt the butter.  Melt your chocolate separately, and then combine the two.

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post #4 of 4
1/7/13 at 12:01pm

Ditto to BakingIrene...

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