How to Make Chocolate Ganache Without Cream

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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!

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).

1. Heat milk or cream in a microwave-safe container on high power in 20 second intervals until it steams.
2. Add chocolate chips to the steamed milk and rest about 5 minutes.
3. Whisk the mixture thoroughly.
4. 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

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