New This Month

Milk-Chocolate Ganache


Use this recipe for our Individual Chocolate-Espresso Charlottes.

  • Yield: Makes about 2 cups

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.

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