Dede Wilson

creator of 

Milk Chocolate Ganache for Cake Balls

Following the basic ganache premise of combining chocolate and cream, this is a milk chocolate ganache that works beautifully with the Milk Chocolate Brownies and the Super-Easy Chocolate Cake, but feel free to combine it with other cakes and bases as well. This recipe both halves and doubles perfectly.

Makes about 2 1/2 cups

1 1/2 cups heavy cream

1 pound milk chocolate, finely chopped, such as Callebaut, Valrhona Jivara, or Scharffen Berger

1. Place the cream in a large saucepan and bring to a boil over medium heat.

2. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place over very low heat, stirring often, until melted, taking care not to burn the chocolate. Let cool at room temperature until spreadable. The ganache is ready to use. (You may hasten the chilling process by stirring the pan over an ice bath. If it becomes too firm, or if you would like to return it to a softer state, simply place over hot water or microwave briefly.) The ganache may be refrigerated for up to 1 week or frozen for up to 1 month in an airtight container.