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Milk-Chocolate Ganache

Use this recipe for the Individual Chocolate-Espresso Charlottes.

  • Yield: Makes about 2 cups
Milk-Chocolate Ganache

Photography: Anita Calero

Source: Martha Stewart Weddings, Fall 2007


  • 8 ounces good-quality milk chocolate, finely chopped
  • 1 cup heavy cream


  1. Put chocolate into a heatproof bowl. Bring cream to a simmer in a saucepan. Pour over chocolate. Let stand for 10 minutes, then whisk until smooth. Let cool, whisking occasionally. For piping, immediately transfer to pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #802). Use immediately.

Reviews (1)

  • kww2114 23 Oct, 2013

    The milk chocolate ganache does not set. The ratio of cream to milk chocolate is incorrect. Because milk chocolate has a higher fat content than bittersweet, you have to reduce the amount of cream by half. I found this out the hard way, since I did not research prior to making it! For 8 oz chocolate, only use 4 oz. cream. Measure chocolate by weight, not volume.