Milk Chocolate Ganache

Milk chocolate ganache is a soft and velvety cream that can be used to fill cakes and sweets, spread on cookies, or simply enjoyed by the spoonful. Here is the classic recipe with an Italian twist.

Ingredients

• 200 g of good quality milk chocolate
• 200 ml of fresh cream (preferably with a 35% fat content)
• 20 g of unsalted butter (to give it a richer and velvety touch)

Preparation

1. Start by breaking the milk chocolate into small pieces and placing it in a heat-resistant bowl.
2. In a small saucepan, heat the fresh cream until it begins to simmer around the edges. It’s important not to let it boil completely.
3. Pour the hot cream over the milk chocolate and let it rest for a couple of minutes without stirring, to allow the chocolate to melt from the cream’s heat.
4. After two minutes, gently mix with a spatula or wooden spoon starting from the center of the bowl and moving slowly outward to combine the cream and chocolate.
5. When the mixture becomes homogeneous, add the butter cut into cubes and at room temperature. Continue to stir until the butter is completely melted and incorporated, giving the ganache a shiny and velvety texture.
6. At this point, your milk chocolate ganache is ready to be used. If you desire a firmer consistency, for example to fill bonbons or pralines, let it cool to room temperature before placing it in the fridge for a couple of hours.

Curiosity

Ganache is a preparation of French origin, but it lends itself to many variations. In Italy, it is often flavored with the addition of liqueurs such as Amaretto, Limoncello, or Grappa, which give the sweet a delightful local flavor. You can try adding a tablespoon of liqueur to your ganache to give it a personal and unique touch, always respecting your tastes and those of your guests.