Easy Chocolate Ganache (with or without heavy cream)

5 from 44 votes

Make chocolate ganache with milk OR heavy cream. This recipe makes rich and silky ganache in minutes using the stove or microwave.

Prep Time2

Cook Time3

Total Time5

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: ounces

Calories: 136kcal

Author: Traci

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.

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.

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.

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.