Milk Chocolate Ganache

Ingredients:

• 250 g milk chocolate, finely chopped
• 100 ml heavy cream (35% fat)
• 2 tbsp unsalted butter, softened
• 2–3 tsp light corn syrup, optional
• Pinch of salt

Instructions:

1. Place the finely chopped milk chocolate in a heatproof bowl.
2. In a small saucepan, heat the cream over medium heat until it just begins to simmer (don’t let it boil).
3. Stir the corn syrup into the hot cream until fully dissolved.
4. Pour the hot cream mixture over the chopped chocolate. Let it sit for 10 minutes to allow the chocolate to melt.
5. Using a spatula or whisk, stir slowly from the center outward until the mixture is smooth and glossy.
6. Add the softened butter and pinch of salt, stirring until fully incorporated.
7. Let the ganache cool at room temperature until it reaches the desired consistency for pouring, spreading, or whipping.

Note: The corn syrup not only makes the ganache shinier but also helps keep it smooth and prevents it from setting too hard when chilled. 

Tip: For extra depth of flavor, add a teaspoon of instant espresso powder to the cream before heating — it won’t make the ganache taste like coffee, but it will amplify the chocolate’s richness.

Ganache Variations (with Ratios)

1. Dark Chocolate Ganache
   • Ratio: 2:1 (200 g dark chocolate: 100 ml cream) for truffles, or 1:1 for a pourable glaze.
   • Use 70% dark chocolate. Add 1–2 tsp confectioner’s sugar if you prefer it sweeter.
2. White Chocolate Ganache
   • Ratio: 3:1 (300 g white chocolate: 100 ml cream) for truffles, or 2:1 for a pourable glaze.
   • White chocolate has more cocoa butter, so it needs more chocolate to set properly.
3. Salted Caramel Ganache
   • Ratio: Follow the base milk or dark chocolate ratios above.
   • Stir in 2–3 tbsp salted caramel sauce after mixing, and sprinkle with flaky sea salt.
4. Coffee-Infused Ganache
   • Ratio: Use the standard chocolate-to-cream ratio for your chosen chocolate.
   • Dissolve 1–2 tsp instant espresso powder in the hot cream before pouring over chocolate.
5. Nutty Ganache
   • Ratio: Follow your base ganache ratio, then stir in 2–3 tbsp peanut butter, almond butter, or hazelnut spread after mixing.
6. Spiced Ganache
   • Ratio: Use standard ratios.
   • Add a pinch of cinnamon, cardamom, or chili powder to the cream before heating.Top of Form

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