Chocolate Ganache Recipe Without Heavy Cream

EASY CHOCOLATE GANACHE WITHOUT CREAM

Steps:

• 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.
• 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.
• 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.

SOUR CREAM GANACHE

Steps:

• Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer the chocolate to a medium bowl.
• Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

MICROWAVEABLE CHOCOLATE GANACHE

Steps:

• Put chocolate in a glass bowl. If I am intending to make a pourable ganache I use a 2°C pyrex measuring cup, then I can pour straight from it.
• Pour cream over top.
• Microwave at 30 second intervals, stirring after each interval until chocolate starts to melt. Then stir, stir, stir until all the lumps are gone and it's smooth and shiny.
• Add flavorings if desired.
• Cool to desired consistency.
• Room temp and pourable is used to drizzle over cakes. Room temp and peanut butter consistency is used as a filling or icing. Chill it for a few hours to scoop out truffle balls or whip it with a chilled beater to make a whipped ganache, also for filling or icing.