If you need to know how to make chocolate ganache without cream, we've got you covered! We share how to make ganache with milk, and we put several brands of chocolate to the test to find out which makes the very best chocolate ganache!
PS. This is the ganache I used on my viral cosmic brownie recipe!
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Why make chocolate ganache without cream?
Whether you're avoiding heavy cream, or you've realized the carton you picked up at the grocery store went sour before you had the chance to use it (guilty!), you're here because you're wondering if you can make chocolate ganache with no cream.
The answer? Yes! You absolutely can. The only difference is that it won't be as firm at room temperature than it would be if you used heavy cream.
Taste-wise, chocolate ganache with milk is just as rich and decadent as the original since we're adding butter to replace some of the fat that's missing by leaving out the cream. This chocolate ganache recipe is actually the same one I used in my TikTok viral copycat Cosmic Brownies, so you know it's good!
Ingredient Summary & Substitutions
This is just an overview, click here to jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
To make a chocolate ganache recipe without cream, you'll need three simple ingredients:
- 1 ½ cups (12 oz. bag) chocolate chips or chopped chocolate (see my brand test below!)
- 6 tablespoons unsalted butter
- ½ cup whole milk (we tested 1%, 2% and whole and all worked, but the lower the fat, the less firm it will be).
Because each of these ingredients is so important to this recipe, let's do a deep dive into them!
The Best Chocolate for Making Ganache With Milk
While you can use any type of chocolate to make ganache with milk, from dark bittersweet chocolate to white chocolate, I find myself using semisweet most often (since it's what I have on hand!). It has a good amount of depth and sweetness for ganache.
But…which type of semisweet chocolate is best?
To find out, I put four brands to the test: Costco, Ghirardelli, Hershey's, and Nestle. (Spoiler alert: Ghirardelli is usually my favorite tasting brand, but I was surprised by the results when I tested it side-by-side with other brands!)
I used each of these brands of semisweet chocolate chips to make chocolate ganache without cream, then I evaluated how the ganache turned out based on four different criteria. Without further ado:
Flavor (blind taste test!)
This is the biggie! Above all else, you want your chocolate ganache to taste good.
- Costco: I ranked this #1 in my blind taste test; chocolately, rich, and creamy. It was a VERY close tie to Ghiradelli (which I will say I can taste the difference in cookies and Ghiradelli wins when eating them "plain").
- Ghirardelli: This had a quality chocolate flavor and creamy texture. Can never go wrong with Ghiradelli.
- Hershey's: This ganache was sweeter than the others, with a slightly weird aftertaste. Did not love.
- Nestle: Another one that had a bit of a fake chocolate taste, and kind of nutty, too.
Firm in Fridge After 50 Minutes
Because no one wants to wait around for their ganache, I tested to see which has the best texture after 50 minutes in the fridge.
- Nestle (most firm)
- Ghirardelli
- Costco
- Hershey's
Firm in Freezer After 50 minutes
What if you're freezing the ganache? The results are similar to refrigerating.
- Nestle (most firm)
- Ghirardelli/Costco (tied in consistency & firmness)
- Hershey's
Firm at Room Temperature After an Hour
And finally, here are the rankings for ganache at room temperature.
- Nestle (thickest)
- Ghirardelli
- Hershey's
- Costco
🏆 The Results?
If you're going for firmness, Nestle and Ghiradelli worked the best. If you're going for flavor alone, Ghiradelli or Costco brand tasted the best (in my opinion). If you want a happy medium between the two, I'd go with the tried and true Ghiradelli 🏆. While it shockingly didn't beat Costco in my blind taste test, it did rank the highest for firmness and flavor.
The Best Butter for Ganache Without Cream
There's not all that much to say here, but I will note that you should use real butter (not margarine) since it's replacing the butterfat from the cream. If it's not good enough to spread on a slice of bread, it's not going to taste good in your chocolate ganache!
The Best Milk for Making Chocolate Ganache
Whole milk is your best bet, but if you need to make chocolate ganache without cream because you're in a bind, you might just have to use whatever you have on hand in the fridge.
That's okay, because 2% and 1% milk will work too! Just keep in mind that the ganache won't be as firm, so you'll need to refrigerate or freeze it so it sets.
Although I haven't tried it myself, readers have reported successfully using coconut, almond, and other nut milks when they've made this ganache for my Homemade Cosmic Brownies recipe!
How to Make Ganache Without Heavy Cream:
This is just an overview showing step-by-step photos, click here to jump down to full recipe card with exact instructions.
Step 1: Prep the Chocolate and Butter
Cut the butter into pieces and place it in a medium-sized mixing bowl with the chocolate chips.
Step 2: Warm the Milk
In a separate bowl or large liquid measuring cup, warm milk in the microwave for 1 ½ to 2 minutes, or until it begins to bubble.
If you prefer, you can warm up the milk in a saucepan on the stovetop; once the milk begins to steam, it's done.
Tip: It's important that the measuring cup or bowl is at least three times taller than the milk line, as it will expand when heating and can easily overflow. You don't want a milk explosion in your microwave!
Step 3: Pour the Milk Over the Chocolate and Butter
Use an oven mitt to carefully remove milk from the microwave. Pour the milk over the chocolate chips and butter. Let it sit for about 3 minutes, then use a whisk to stir everything together.
Tip: It may take a minute or two for the chocolate ganache to come together; it often looks separated at first.
Step 4: Use!
Cool the ganache for about 30 minutes, then use it! It's great for drizzling over my Giant Thin Mint Cookie Cake, Triple Chocolate Cookie Cake, or Homemade Cosmic Brownies!
Tip: Because milk doesn't harden as well as heavy cream, you will need to refrigerate the ganache to get it to set. Note that the photo of my cosmic brownies below is of the ganache after being in the fridge.
Storage & Freezing
Storing: Refrigerate, covered, and let the ganache come to room temperature before stirring and using again. You can microwave it in 10 second increments to reheat and add a splash of milk if needed.
Freezing: You can transfer the ganache to a freezer bag or airtight container and freeze it for up to 3 months. Let it thaw in the refrigerator before using (you will also likely need to restir).
Frequently Asked Questions:
Yes, that's what I'm here to show you! Chocolate ganache can be made with milk and butter instead of heavy cream. Just keep in mind that the consistency will be a little different-when you make a chocolate ganache recipe without cream, it will be softer at room temperature.
If you feel your ganache is too thin, you have two options. First, you can pop it in the freezer or refrigerator to set up a bit. Second, you could stir in more chocolate chips or try adding something like coconut oil.
For more recipes with BIG chocolate flavor:
Chocolate Ganache Without Cream
Ingredients
- 1 ½ cups semi-sweet chocolate chips (i.e. 12 ounce bag) *see notes section below for notes on certain brands; we found Ghiradelli or Nestle Toll House brands firmed up the best.
- 6 tablespoons unsalted butter chopped into small cubes
- ½ cup whole milk (you can also use 2% or 1% but the ganache will be less firm so you will need to refrigerate and/or freeze brownies so the frosting sets; see notes below)
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Before you begin: Note that the ganache will not completley "harden" as a traditional ganache with heavy cream would. See notes section below for tips & tricks, as well as an alternate recipe using heavy cream.
- In a medium-sized bowl, place semi-sweet chocolate chips (1 ½ cups) and chopped unsalted butter (6 tablespoons).
- In a separate medium-sized bowl or large liquid measuring cup, heat milk (½ cup) in the microwave for 1 ½ - 2 minutes, or until it begins to bubble (it's important that your measuring cup or bowl is at least 3x taller than the milk line, as it will expand when it's heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam.
- Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips and butter (do not stir yet!). Allow to sit for about 3 minutes, then use a whisk to stir until smooth and creamy. It may take a minute or two for it to come together; it often looks separated at first. Allow to cool for about 30 minutes before using.
- Storage: Refrigerate, covered, and let the ganache come to room temperature before stirring and using again. You can microwave it in 10 second increments to reheat and add a splash of milk if needed.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Incredible!!! Best ganache recipe and perfect using whole milk. I made a triple chocolate cake in a charlotte pan. Dark chocolate cake topped with chocolate mousse and then ganache. It was the perfect consistency and firmed beautifully. Left in fridge and took out and served. Was easy to slice and the flavor was excellent. I had leftover so used it to top cupcakes and used as an ice cream topping!
That makes me so happy to hear! Thank you so much for taking the time to leave a review, Patty! I really appreciate it!
I haven't made this recipe yet, but I want to with white chocolate instead for cake filling. Do I have to change the ratio of milk I use to do so?
Hi there! I haven't tried it with white chocolate but most white chocolate chips will require less milk than the chocolate. I'd start with 1/4-1/3 cup and then add more hot milk if you need to loosen it more.
This is one of the best cakes I have ever made. It is so delicious. Whenever I make it for friends and family they rave and want me to make it again. Plus its a great way to use up all the zucchini from the garden.
That makes me so happy to hear everyone enjoys this recipe so much! Thank you so much for leaving a review, Wendy! I really appreciate it!
This recipe saved my life - I had run out of cream, so I tried. It is easy and delicious!
So happy to hear you enjoyed this recipe so much! Thank you so much for leaving a review!
Excellent recipe, though my chocolate had some issues melting properly, so I used a water bath to melt it all. Very good recipe.
Thank you so much for leaving a review, Gwendolyn!
Super easy and delicious! Thank you Melissa :)
So glad to hear you enjoyed the recipe! Thank you so much for leaving a review, Jan!
Works great. My only addition would be a tip to: Don't forget to clean your whisk before the ganache has time to harden.
Thank you so much for leaving a review!
Turned out perfect for my Boston Cream Pie. Thank you!
Thank you so much for leaving a review, Nancy!
Wow! I halved the recipe for a cake & it is amazing! I used Bittersweet Ghiradelli dark cho chips, Sam’s Club butter & condensed milk (half milk, half water). Had to microwave for 10 sec’s twice towards the end of whisking, and it was smooth & delicious! Thank you!!!!
So glad to hear you enjoyed this recipe, Sue! Thank you so much for leaving a review!
Wow! I halved the recipe for a cake & it is amazing! I used Bittersweet Ghiradelli dark cho chips, Sam’s Club butter & condensed milk (half milk, half water). Had to microwave for 10 sec’s twice towards the end of whisking, and it was smooth & delicious! Thank you!!!!
Follow the directions and you will be rewarded with the most perfect, tasty ganache.
Patience is needed .
Follow the wait times and whisk, whisk, whisk.
I covered a cake with the ganache, filled lace cookies with the ganache. The uses are endless.
Thanks for leaving a review, Barbara!
Well, I never knew! my cream had gone bad and my cake wase due the next day , this recipe ilwas fantastic! athank you so much.
So happy to hear this recipe worked out for you! Thank you so much for leaving a review, Lindi!
This came together wonderfully! I made a chocolate Bundt cake and was craving a rich chocolate ganache but was out of heavy cream - this worked like a charm. It thickened up better than I anticipated and was just right for the cake. I used about 8oz Tollhouse and 4oz dark chips from an off brand that were both open bags. It was particularly chilly in my kitchen so after the initial whisking, I popped the whole bowl into the microwave for 30seconds and let it set for a couple of minutes and then it smoothed out the rest of the way. Thanks for this recipe and making my cake craving dreams come true in a pinch!
I am so happy to hear you enjoyed this recipe so much, Jessica! Thank you so much for taking the time to leave a review! I really appreciate it!!
Just made this to top a peanut butter pie. So simple and delicious! I made about a 3/4 recipe for a 9 x 13 pan, and for my purposes it was perfect. I went a little rogue and threw everything in a bowl and nuked it for approximately 45 seconds. Still turned out great!
I'm so happy you enjoyed the easy chocolate ganache recipe, Judith! Thanks so much for leaving a review!
Incredibly easy, tasty, and though a little thinner (as stated and expected), very good!!!
Thank you for this recipe!
I'm so glad you enjoyed the easy ganache recipe, Charles! Thanks so much for taking time to leave a review!
Made this tonight to ice a chocolate loaf cake. I actually ran out of milk so topped up with a little bit of water, used half dark chocolate and half milk and some butter. Eyeballed the measurements and turned out fantastic. Definitely into my baking diary!!
I'm so glad you enjoyed the easy chocolate ganache, Naj! Thanks so much for taking time to leave a review!
I had to do it twice, but I was so happy that I tried again. The second batch was silky smooth, thick enough (with some cooling) and definitely Not to sweet! This will be my go to 'whats on hand ganache'
I'm also happy you tried it a second time! So glad you enjoyed the Easy Chocolate Ganache recipe, Darlene! Thanks so much for taking time to leave a review!
This recipe looks amazing. Does the ganache need storing in the refrigerator or will it be okay for a few days outside the fridge? I have nowhere I can store it in the fridge.
Thanks.
I would recommend refrigerating it if more than a day.