Use this recipe for our Individual Chocolate-Espresso Charlottes.



Ingredient Checklist


Instructions Checklist
  • 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)

14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
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  • 1 star values: 1
Rating: Unrated
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.