This post may contain affiliate links. Please read our disclosure policy.
Make an easy chocolate ganache without cream and use milk instead. It's rich, silky, and ready in a few minutes using the stove or microwave!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
What is ganache?
Chocolate ganache is a mixture of heavy cream and chocolate that becomes a glaze, topping, icing, filling, or sauce for desserts. The resulting texture depends on the chocolate-to-liquid ratio and temperature of the ganache. This chocolate ganache recipe includes details on how to make ganache without cream for use with any dessert.
Why we love this recipe
You can make chocolate ganache without cream and with milk instead. However, heavy cream can still be used for this ganache recipe because the method is the same.
Make ganache with chocolate chips or chocolate bars – either will work perfectly for this recipe.
Any chocolate variety can be used for this recipe (semisweet, dark, milk, bittersweet, and white).
You can make chocolate ganache using your microwave, so you don't need to babysit the stove to heat the milk. However, the stove is still an option.
Use this ganache recipe to make the topping for other dessert recipes like no bake peanut butter pie, choclolate eclair cake, and orange olive oil cake.
Why make chocolate ganache without cream?
A classic ganache is made with heavy cream. Substituting a lower fat percentage of milk is ideal for anyone wanting less calories and less saturated fat. Also, it's the perfect workaround when you don't have heavy cream on hand.
Can you tell when ganache is made with milk?
I certainly can't tell and no one has ever called it to my attention while devouring my desserts. In fact, no one even detects it because the ganache is still so rich and decadent – even without the heavy cream. Amazing!
Ingredient notes
Get the full printable recipe below.
chocolate or chocolate chips - Use any variety quality chocolate or chocolate chips including semisweet, bittersweet, dark chocolate, milk chocolate, or white chocolate.
milk - Traditional ganache is made with heavy cream, but you can make it with any milk to reduce the fat that comes with heavy cream.
How to make chocolate ganache in the microwave
See printable recipe card below (includes stove instructions too).
- Heat milk or cream in a microwave-safe container on high power in 20 second intervals until it steams.
- Add chocolate chips to the steamed milk and rest about 5 minutes.
- Whisk the mixture thoroughly.
- When the chocolate dissolves and the mixture forms a silky texture, allow it to set up for a few hours at room temperature.
Note: Once the chocolate and milk mixture is created, it can appear thin, but it will thicken as it cools either at room temperature or in the refrigerator.
Frequently asked questions
Yes. Chocolate chips can be substituted for chocolate bars and they don't require chopping. Chocolate bars can still be used with this recipe.
When ganache is made with milk or heavy cream, refrigeration is recommended. It will become firm, so it's important to rest ganache at room temperature or reheat before serving.
Yes! Allow ganache to cool completely and store in a freezer-safe container up to 90 days, or longer if vacuum sealed. Thaw overnight in the refrigerator or at room temperature for a few hours.
How long does it take for ganache to set?
Ganache can be used almost immediately as a warm chocolate topping. To use as a decorative glaze for cakes, cupcakes, and pies, allow ganache to briefly cool and thicken, but it should be thin enough to pour.
At room temperature, it takes 2-3 hours to reach the texture of peanut butter. However, refrigerated ganache can reach the same texture in a fraction of the time, which is ideal if you're in a hurry.
Recipe tips
- Soften refrigerated ganache to a spreadable texture by allowing it to sit at room temperature an hour or two before using.
- To make it fluid again, add a splash of milk or cream and microwave the ganache on medium heat in 20 second intervals, stirring as needed.
- If ganache becomes too liquefied, allow it to set up again at room temp or in the refrigerator. Or, reheat and add small amounts of chocolate chips, stirring as needed.
More chocolate desserts we love
- Double Chocolate Banana Bread
- Chocolate Energy Bars (No Bake)
- No Bake Energy Bites
- Salted Chocolate Covered Nuts
📖 Recipe
Easy Chocolate Ganache (with or without heavy cream)
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
- 3 tablespoons Milk or Heavy Cream, or 45 grams
- ½ cup Semisweet Chocolate Chips, 90 grams
Instructions
Chocolate ganache microwave instructions
- Add MILK (or heavy cream) to a microwave-safe container.
- Microwave on HIGH in 30-second intervals until steaming, but not boiling over.
- Pour CHOCOLATE CHIPS into the heated liquid and allow to rest at room temperature about 5 minutes.
- Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
Stove instructions
- Bring MILK (or heavy cream) almost to a boil in a saucepan over medium-high heat.
- Pour this over CHOCOLATE CHIPS and allow to rest about 5 minutes.
- Whisk ingredients together until the chocolate dissolves and mixture becomes smooth.
Serving and storage instructions
- Serve warm like a chocolate sauce, or cool to room temperature and use for other desserts.
- Allow to cool completely and refrigerate in an airtight container up to 14 days.
Recipe Notes
- When you make chocolate ganache without heavy cream and with milk, it's hard to even tell the difference!
- To soften refrigerated ganache to a spreadable texture, let it sit at room temperature an hour or two before serving.
- To make ganache smoother, add a splash of milk or cream and microwave on medium heat in 20 second intervals, stirring as needed.
- If ganache becomes too liquefied, allow it to set up again at room temp or in the refrigerator. Or, reheat and add small amounts of chocolate chips, stirring as needed.
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
JR says
I never comment on these but I just had to. This sauce was so fast, simple, and delicious. It turned out perfect in less than 10 minutes. I didn't use it as you usually would on a cake, I used it for ice cream.. but damn it was good!
Traci says
Yay! I'm glad you enjoyed it enough to leave this feedback. I'm crazy about this ganache and use it for all things dessert. Thanks so much for taking the time to comment!
SH says
Love it! I made this as a topping for my cake and it came out perfect!
Traci says
Yay!! I'm so glad you went for it! Thank you for sharing your experience. It's much appreciated 🙂
John says
I tried the 3 x recipe and got in to lots of trouble. It says 540g of milk and I think that must be a mistake. I've just ended up with hot chocolate. Definitely can't ice a cake with this.
Traci says
Oh my word, you are so right, John. There must be something wrong with the database because 3 tablespoons milk is more like 45 grams (and the conversion says 180 grams 😳). Also, the chocolate chips aren't converting at all. I'll work on getting a fix for this asap. Thank you so much for bringing it to my attention and apologies for the glitch 🙁
Traci says
Just FYI, you inspired me to turn off the metric conversion option until I can get it fixed AND I included the amount in grams for you. Again, so very sorry for the inconvenience.
Gen says
Hi, thank you for explanation and for taking the time to show an alternative and easier way to make the ganache 🙂 I want to try it but I'm not sure how much milk to use, the US ingredients say 3 tablespoons (about 45ml) while metric 180g (a bit more of a glass).
thank you a lot!!
Traci says
Hiya, I'm not sure what you're asking but will love to help. Can you rephrase the question? Thanks so much! 🙂
RJ says
use the 45ml, 180ml will be too runny.
Janet Anstead says
Oh my gosh this was so easy. I will be keeping this for future reference. It also taste amazing. Thank you
The Kitchen Girl says
Awesome! I'm so glad you enjoyed the recipe. Ganache is one of my favorite guilty pleasures and it couldn't be easier 🙂 Thanks for the feedback. Much appreciated!
Jeffrey says
Whoah! A chocolate ganache that's unpretentious with simple explanation. Love it that I can use chocolate chips, no heavy cream, and my microwave. Winning!