Easy Chocolate Ganache Without Cream

Name: Chocolate Ganache Without Cream
Prep time: 5 min
Cook time: 2 min
Total time: 60 min
Ingredients: 1 ½ cups semi-sweet chocolate chips; 6 tablespoons unsalted butter (chopped into small cubes); ½ cup whole milk

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!

4 bags of chocolate chips from different brands

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:

Comparison of chocolate ganache made with different brands of chocolate

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

Bowls of chocolate ganache made with different brands of chocolate

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

Four small glass bowls filled with chocolate ganache made with milk

🏆 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!

4 photos showing process of making chocolate ganache with milk and butter

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:

Can you make ganache with milk?

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.

How can I thicken chocolate ganache without heavy cream?

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

This milk chocolate ganache is made without cream! A combination of butter, milk, and chocolate chips are all you need for rich, fudgy homemade ganache. Note that because we're using milk vs. cream, it won't be as firm at room temperature as traditional ganahce. Makes enough to cover a 9x13 pan of brownies.

4.95 from 53 votes

Print Rate

Total Time: 1

Servings: 24

By: Melissa Rose

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)

US Customary - Metric

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.

Notes

Will the ganache harden? Since we’re doing a simple ganache using butter & milk, the ganache won’t be as “hard’ at room temperature as a traditional ganache would be.

Can I use 2% or 1% milk instead of whole milk? We knew you'd ask, so we tested the ganache with both! Both actually work just fine, but if you don't use whole milk, the ganache won't be quite as firm.

A note on chocolate chip brands: The brand you use in the ganache will impact how firm it will set in the fridge. We tested this ganache using 4 different common semi-sweet chocolate chip brands. Nestle Toll House was #1 in producing the firmest ganache, Ghiradelli #2, Hershey's #3, Costco brand #4. All are comparable taste-wise (see my critical taste test in the post above!) but do firm up a bit differently. Ghiradelli won the overall test for flavor & firmness.

Nutrition is just an estimate and calculated with an automated system; based on 24 servings.

Nutrition

Comments

4.95 from 53 votes (17 ratings without comment)

Easy Chocolate Ganache (without cream!)