Milk Chocolate Ganache for Macarons

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Milk Chocolate Ganache for Macarons is a basic ganache that I use all the time. The texture of this ganache is silky, very smooth and shiny. Milk Chocolate Ganache made with just a few ingredients, requires basic skills and takes a few minutes to make. You need this recipe as a base for creating more delicious fillings for macarons.

Milk Chocolate Ganache pipped on macaron shell.

Why you’ll love this recipe

  • This is the basic recipe for how to make milk chocolate ganache for macarons. Check also Dark Chocolate Ganache for macarons.
  • Ganache is smooth and has an amazing texture.
  • This recipe can be adapted to different flavors. Add extracts or Amoretti Artisan flavors.

Ingredients note

  • Milk Chocolate. Use good quality chocolate. In this recipe, I used Callebaut Milk Chocolate.
  • Heavy Whipping cream. Use a high % of fat. Do not substitute with heavy cream or milk.
  • Glucose Syrup. Store-bought only.
  • Butter. European 82% fat.
  • Salt.
stock of chocolate macarons.

How to make this recipe

Place milk chocolate into a plastic container. Semi-melt chocolate in the microwave using 20-second intervals. You can also use the double boiler method to melt chocolate if you are doubling or tripling this recipe.

In the small saucepan bring heavy cream and glucose syrup to a simmer. Do not boil!

Pour the hot mixture over the melted chocolate in 3 parts. Use a spatula to mix fast and press down. Emulsify with an immersion blender.

Add salt and unsalted butter. Emulsify again for 5-10 seconds. Ganache should be smooth and silky. Transfer milk chocolate ganache to a flat bowl and container and cover with the plastic wrap “to contact”. Let the ganache set for 3-4 hours at room temperature. Check the ganache for pipping consistency by pressing with your fingers. Transfer to a pastry bag with your favorite piping tip and fill macarons.

Milk Chocolate Ganache in the white bowl with spatula.

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Expert Tips

  • use good quality milk chocolate.
  • do not skip salt in this recipe even if you use salted butter.
  • heavy cream or heavy whipping cream will work for this recipe. Do not use half and half or milk.
  • better works with unsalted butter with 82% Fat.
  • emulsify with an immersion blender. Do not skip this step!
  • Pair this ganache with homemade caramel in the center of macarons.
Chocolate Macarons on the table with chocolate on the table.

Milk Chocolate Ganache goes well with Chocolate Macaron shells or Hazelnut Shells. If you are a chocolate lover then this combination is perfect for you!

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If you make this Milk Chocolate Ganache for Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Milk Chocolate Ganache for Macarons

Milk Chocolate Ganache for Macarons

Marina
Milk Chocolate Ganache for Macarons has very smooth, silky and shiny texture. This is basic recipe that can be adopted for different flavors.
5 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Stabilizing time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 30 macarons
Calories 26 kcal

Equipment

  • 1 small saucepan
  • 1 rabber spatula
  • 1 immersion blender

Ingredients
  

  • 200 gr Milk chocolate
  • 100 ml Heavy whipping cream
  • 20 gr Glucose syrup
  • 30 gr Unsalted Butter (2 Tbsp)
  • 5 gr Salt

Instructions
 

  • Place milk chocolate into a plastic container.
  • Semi-melt chocolate in the microwave using 20-second intervals. You can also use the double boiler method to melt chocolate if you are doubling or tripling this recipe. 
  • In the small saucepan bring heavy cream and glucose syrup to a simmer. Do not boil! 
  • Pour the hot mixture over the melted chocolate in 3 parts. Use a spatula to mix fast and press down. Emulsify with an immersion blender. 
  • Add salt and unsalted butter.
  • Emulsify again for 5-10 seconds. Ganache should be smooth and silky.
  • Transfer milk chocolate ganache to a flat bowl and container and cover with the plastic wrap "to contact".
  • Let the ganache set for 3-4 hours at room temperature. Check the ganache for pipping consistency by pressing with your fingers.
  • Transfer to a pipping bag with your favorite pipping tip and fill macarons. 

Notes

Use good quality milk chocolate.
Heavy cream or heavy whipping cream will work for this recipe. Do not use half and half or milk.
Emulsify ganache with an immersion blender. This is an important step. Please do not skip it!
 

Nutrition

Serving: 1servingCalories: 26kcalCarbohydrates: 1gProtein: 0.3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 6mgSodium: 77mgPotassium: 15mgFiber: 0.01gSugar: 1gVitamin A: 87IUVitamin C: 0.05mgCalcium: 11mgIron: 0.02mg
Tried this recipe?Let us know how it was!

2 Comments

  1. 5 stars
    Добрый День, хотела уточнить, после как ганаш отстоит его надо взбить перед использованием,спасибо.

5 from 2 votes (1 rating without comment)

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