Chocolate Ganache with Milk (without cream)

This 2-ingredient chocolate ganache with milk without cream is an easy no-cook frosting or fudge topping. No heavy cream, no coconut milk and no butter. This dairy free chocolate ganache without cream is lower in calories and low in carbs and made in one minute! The chocolate chip brand matters so read on to find the best one!

This chocolate ganache with milk recipe without cream is easy to make in 2 minutes in your microwave. Just melt the chocolate chips or your favorite chocolate bar, and warm milk and combine them both. No butter is needed so the fat content of your ganache stays low.

This one-bowl, resulting glossy frosting requires no stove or cooking. And it is perfect for brownies, cookies and no bake treats. Use this chocolate ganache no cream recipe on my chocolate chip peanut butter bars, no bake brownie bites, no bake peanut butter brownies, and even on my cosmic brownie cookies (Crumbl).

But if it is cupcakes you are after, I have your back! Chocolate cupcakes that can use this chocolate ganache as a frosting include my healthier copycat Hostess Chocolate Cupcakes, Hot Chocolate Cupcakes, and these healthy chocolate cupcakes. All these cupcake recipes are dairy free, have gluten free options, and are egg free and vegan.

Jump to:

• Ingredients
• How to Make Chocolate Ganache with Milk
• Recipe Tips
• Storage
• FAQS
• Desserts That Use Chocolate Ganache
• 📖 Recipe

Ingredients

Chocolate chips. Use a quality brand such as Enjoylife (dairy-free), Ghirardelli, Guittard, etc. Do not use mainstream junk brands such as Nestle, Hershey's, Costco or any other store brands.

Milk. Use your favorite dairy free milk. I use almond milk, but oat milk, cashew milk work as well. Use store bought or homemade. Here is my homemade oat milk recipe.

Expert Tip: You do not need to use coconut milk or coconut cream as many dairy free chocolate ganache recipes call for. This is ganache without heavy cream so you absolutely do not need to use dairy-based heavy cream. Finally, this recipe also does not contain butter.

See the recipe card at the bottom for full information on ingredients and quantities.

How to Make Chocolate Ganache with Milk

For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

Step 5: Pour or spread your chocolate ganache with milk on your chosen recipe. Here I am spreading it on my no bake peanut butter brownies.

Recipe Tips

How to Choose Chocolate Chips

• Sweetness. You can adjust the sweetness of your chocolate ganache depending on the chocolate you use. I use at least 60% cacao for sweetness but you can go sweeter or less sweet depending on the level of cacao in the chocolate you choose.
• Flavor. The chocolate flavor of your ganache will be carried by the brand of chocolate chips you choose. Choose a quality brand with few ingredients that are typically cacao liquor, sugar, cacao butter and vanilla. Ingredients beyond this indicate a poor quality chocolate and will lead to a poor tasting chocolate ganache.
• Texture. Choose Enjoylife, Ghirardelli, or Guittard for best texture, again because these brands don't have additives that aren't true chocolate.

How to Choose Milk

I use almond milk or cashew milk for a creamy texture. Both types of milk - either homemade or store-bought - have a higher fat content than, say, oat milk. However any milk you want to use is fine. I do not recommend a dairy-based milk, even 1% or 2% or full fat.

How to Firm Chocolate Ganache

Unlike ganache made with heavy cream or butter, chocolate ganache with milk sets more quickly thanks to the absence of oil or lard. The chocolate ganache will set at room temperature within an hour, or faster if your chocolate chips have a high percentage of cacao butter. If you'd like a speedier set, put the item that you frosted in the refrigerator for 30 minutes.

Also, I have a new cooking conversions section in my blog with a free chart and answers that might help you with measurements, including converting 250 grams to cups, what is half of 1 and ¾ cups, how many tablespoons in ⅓ cup.

Storage

Refrigerate for 5 days. Store the ganache covered in the refrigerator. To use again, microwave and stir in 15 second increments, twice. If it still seems clumpy, add a teaspoon or two of warm milk and stir again.

Freeze for three months. You can freeze ganache covered or in a sealed container in the freezer. To use again, allow it to thaw at room temperature for about an hour, then follow the instructions above for refrigerated storage to make it glossy again.

FAQS

Desserts That Use Chocolate Ganache

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📖 Recipe