Make the easiest microwave Chocolate Ganache without cream and with chocolate chips. It's rich, silky, and ready in a few minutes!
Why we love this recipe
- You can make ganache with chocolate chips and you probably have them on hand.
- You can make chocolate ganache without cream and use milk instead. Or you can still use cream, if preferred.
- You can make chocolate ganache using your microwave, so you don't need a stove to heat the milk. Of course, it's still an option.
- Use ganache as a topping for dessert recipes like No Bake Peanut Butter Pie, Choclolate Eclair Icebox Cake, and Orange Olive Oil Cake.
Why make chocolate ganache without cream?
A classic ganache is made with heayvy cream. Substituting a lower fat percentage of milk is ideal for anyone wanting less calories and saturated fat.
Note: Once the mixture is blended, it will be thin, but it will thicken as it cools, even at room temperature. Eventually it will form into a spreadable texture.
Ingredients
Get the full printable recipe below.
chocolate chips - I prefer semisweet chocolate chips for ganache because they bring the right amount of sweetness to the recipe. Feel free to use bittersweet or dark chocolate chips.
dairy/non-dairy liquid - Ganache usually calls for 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).
- 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.
Frequently asked questions
Chocolate ganache is an emulsion made with chocolate and cream. The resulting texture depends on the chocolate-to-liquid ratio. This recipe includes details on how to make ganache without cream.
Yes. Chocolate chips can be substituted for chocolate bars and they don't require chopping or melting. Chocolate bars can still be used with this recipe.
Ganache is traditionally made with dairy, therefore temperature control is recommended for storage once it has cooled completely at room temperature.
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 thin enough to pour.
At room temperature, it takes 2-3 hours to reach the texture of peanut butter. 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
Easy Chocolate Ganache Without Cream
INGREDIENTS
- 3 tablespoons Milk, any variety
- ½ cup Semisweet Chocolate Chips, or preferred baking chocolate
Instructions
Chocolate ganache microwave instructions
- Add MILK 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 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.
Traci's Recipe Notes
- To soften refrigerated ganache to a spreadable texture, let it sit at room temperature an hour or two before serving.
- To make ganache fluid again, 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 data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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!