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.

Reviews Add a comment

  • 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.