Learn how to make the perfect chocolate ganache in minutes with our simple, 5-minute recipe. Rich, smooth, and versatile, this ganache is ideal for cakes, desserts, and more.
This recipe is for my fellow lactose-intolerant friends who don’t want to miss out on the chocolatey goodness of ganache. You don’t have to!
You can use ganache for all sorts of things like a cake drip, lava cake filling, fruit dip, or whip it to make a delicious frosting. Or make some just to keep stored in your fridge for your husband to eat by the spoonful…no judgement.
Recommended Equipment
- Small stove pot
- Measuring cup
- Rubber spatula
Ingredients for chocolate ganache
- Oat milk – or almond milk
- Chocolate chips – I prefer semi-sweet but milk chocolate also works
Instructions on how to make chocolate ganache
1. Heat the milk in a small stove pot on medium-low heat.
2. Add the chocolate and mix gently until it has completely melted.
3. Remove the pot from the heat and continue to mix until the mixture is smooth and you don’t see any lumps of unmelted chocolate.
4. Cool the ganache at room temperature before using in your recipe.
Ratio adjustment suggestions
Depending on what you intend to use the chocolate ganache for, you may want to make some adjustments to the ratios of milk and chocolate. While it is not necessary, you may prefer to do so in certain situations. Therefore, I’m going to share my suggestions for doing so.
For cake drip either use the ganache when it is so slightly warm, then refrigerate the cake. Or, make the ganache with 2 parts milk and 1 part chocolate. In this case, let it cool completely before using on your cake.
For fruit dip I recommend letting it cool completely at room temperature before using. Or, make it with a ratio of one part milk and two parts chocolate. This will result in a much thicker consistency which is easy and ideal in my opinion, for dipping.
For frosting I recommend making the ganache at a 1:1 ratio and letting it cool at room temperature. Once cooled, whip it and see if the consistency is what you’re wanting. If it is too thick, add more milk (a tablespoon at a time) to get the consistency that you’re looking for.
Storage recommendations
You can store this chocolate ganache at room temperature or in the fridge. Use within one week.
Or freeze it in an airtight container (I recommend glass) for up to 3 months and reheat when ready to use on your next treat!
Common Questions
What is chocolate ganache made of?
Traditionally, ganache is made with chocolate and heavy cream. However, for those lactose intolerant, dairy free milk alternatives can be used instead.
What is the basic formula for ganache?
Regardless of the type of chocolate you’re using (semi-sweet, milk, or white), and the type of milk, the ratios are the same. You want to use a 1:1 ratio, which is equal parts milk and chocolate. However, depending on how you want to use it, you can adjust the ratios to make it more runny or more thick. See suggestions above.
Does ganache need to be refrigerated?
Technically, no. If you’re using ganache on a cake or dessert then it can be left at room temperature for a few days. However, if you’re making the ganache ahead of time or have a bit of it that’s unused, then keep it in an airtight container in the fridge for up to one week.
Tried and liked this recipe? Give it a rating and leave a comment below! Then snap a photo and tag us over on IG @ _jchandelle
Shop this post
This post may contain affiliate links. If you purchase a product through one of these links I may earn a small commission.
Other recipes you might like
Chocolate ganache using non-dairy milk
Equipment
- 1 Small stove pot Or microwave safe bowl
- 1 rubber spatula
Ingredients
- ½ cup Non-dairy milk
- ½ cup Chocolate chips Semi sweet or milk chocolate
I earn a commission from Instacart from qualifying purchases.
Instructions
- On low heat or in a microwave safe bowl, heat the milk and chocolate while gently mixing continuously until there are no lumps left.1/2 cup Non-dairy milk, 1/2 cup Chocolate chips
- Remove from the heat and let the ganache cool until it's a consistency that you like.
