Milk Chocolate Ganache

This milk chocolate ganche recipe can be quite rich but if you chill it and whip it up it should become a lot lighter which I personally prefer to when the icing is just chilled and piped or drizzled on. Also this recipe is quite versatile so it can be used to ice/fill cake, cupcakes, it be fill macaroons and well whatever you want it to go on really it is simply delicious. Sorry I don't have a picture for this post but I forgot to take one but I should be doing another post soon showing this ganache 3 ways. Also ganache cane be done many ways but I think this is the best way.

So here is the recipe for the chocolate ganche-

Recipe to ice 12 cupcake or fill and cover a 8" cake-

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream

Have a hob witha pan of simmering water and heatproof bowl ready-

1. Place the chocolate into a medium bowl.
2. Heat the cream in the heatproof bowl over simmering water.
3. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
4. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
5. Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. Or for a fluffy frosting or chocolate filling, allow it to cool until thick, and then whip with a whisk until light and fluffy. Another option is letting cool for a long time them piping it for a very rich icing.

For a richer darker icing use dark chocolate instead of milk. I like this but I only used milk to use up some of my easter eggs! I got loads of them!

I hope you enjoy my Milk Chocolate Ganache Recipe!

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