← Back to the recipe Basic recipe Recipe card A6

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

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.
Makes: 1 Basic recipe

Ingredients

Instructions

  1. 1.
    Chop the chocolate into small pieces.
  2. 2.
    Bring the cream to a boil in a pot (or heat it in the microwave).
  3. 3.
    Take the pot off the stove, pour the hot cream over the chocolate and stir briefly.
  4. 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. 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. 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.