„Milk Chocolate Ganache“ for COATING Cakes – Fondant-Ready!

Name: „Milk Chocolate Ganache“ for COATING Cakes – Fondant-Ready!
Yield: 1 Basic recipe
Ingredients: 200 g Cream; 500 g Milk chocolate

Small round cake topped with glossy milk chocolate ganache dripping down the sides, with a border of piped cream dots on a white plate

in Basic Recipes, Sweet Treats, Layer Cakes (Torten), Creams, Fillings & Glazes · Tags: Chocolate, Cake, Cream, Ganache, Pralines, Topping, Whole Milk Ganache, milk chocolate, Whole milk

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Ganache – also called „Parisian cream“ – so versatile!

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Ganache is a cream made from cream and chocolate.

It is perfect for coating cakes. It makes the cake fondant-ready and stable.

But ganache is also an excellent filling for cakes and pralines, and works well as a topping - but be careful: depending on the type of chocolate and what you're using it for, a different ratio of cream to couverture is needed - see my other ganache recipes.

1 Basic recipe

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Ingredients

200 g Cream
500 g Milk chocolate

US measures are rounded approximations – a kitchen scale is more accurate.

Nutrition & allergens AI estimate

per serving
Energy	3,293 kcal
Protein	42.3 g
Fat	213 g
Carbohydrates	291.6 g
of which sugars	276.6 g

Allergens

Milk
Soy

AI estimate based on the ingredients – no guarantee. If you have allergies, please check the product labels.

Instructions

1

Chop the chocolate into small pieces.
2

Bring the cream to a boil in a pot (or heat it in the microwave).
3

Take the pot off the stove, pour the hot cream over the chocolate and stir briefly.
4

Wait a few minutes, then stir thoroughly with a wooden spoon. A whisk works too, but please make sure that not too much air gets into the mixture (to avoid bubbles).
The chocolate must be completely melted.
5

On cool days, transfer the ganache to a container, cover it and leave it at room temperature overnight.
On warm days, put it in the fridge - but in that case, make sure to take it out of the fridge some time before using it, as otherwise the ganache will be too firm and cannot be worked with easily.
6

Tip: Kept cold in the fridge, the ganache stays fresh for a few days.
Leftover ganache that has not been whipped can be frozen, which makes it keep a few days longer.

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AI assistant

Answers here come from an artificial intelligence (AI), not from Flo himself. It knows the ingredients and steps of this recipe – e.g. “Can I make this gluten-free?”