Savor the smooth, creamy delight of Milk Chocolate Ganache, a versatile and indulgent treat perfect for any occasion. This recipe features a luscious milk chocolate ganache, expertly combined with cream, butter, and invert sugar to create a velvety texture. The ganache is piped into molds and sealed with chocolate, resulting in beautifully molded confections that are both elegant and delicious. Whether you’re making gifts or preparing a special dessert, this ganache offers a rich, satisfying flavor that's sure to please.
Gather your supplies, including milk chocolate, a candy mold, and a pastry bag with a coupler, and follow along with our recipe to create delightful Milk Chocolate Ganache. With these key ingredients and simple steps, you'll craft beautifully molded, creamy treats that are perfect for any occasion!
Ingredients
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 1 pound chocolate, melted
- 1 tablespoon invert sugar
- 1 tablespoon butter, softened
- candy thermometer
- candy mold
- pastry bag
- coupler
- squeeze bottle
Instructions
In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached.
MOLDED GANACHE:
Allow ganache to cool. Put the ganache in a pastry bag fitted with a coupler. Line candy mold with melted candy coating or melted and tempered chocolate. Pipe mixture into lined molds. Seal the mold with melted candy coating or melted and tempered chocolate.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
