Brown Butter Milk Chocolate Ganache

Brown Butter Milk Chocolate Ganache


DifficultyBeginner

This brown butter milk chocolate ganache recipe is a great alternative to traditional chocolate ganache. The addition of brown butter gives it a lovely nutty flavour, and the flakey sea salt gives a great contrast to the sweet chocolate – it literally melts in the mouth!

It’s perfect for piping on top of brownies or chocolate cakes, and it makes a great filling for macarons (or wedged between chocolate chip cookies!).

Making chocolate ganache is so simple, and once you’ve mastered it you’ll want to use it in all your desserts! One tip when it comes to your chocolate ganache ingredients is to always use good quality chocolate, I make sure I do this in whatever I’m baking and it makes such a difference to overall result.

I really hope you enjoy my recipe for milk chocolate ganache! If you’re looking for other ganache flavours check out my Whipped Ganache 101 video and recipes.


 


 

Ingredients


 100 g Unsalted Butter(To Make 65g Brown Butter)
 400 g Double / Heavy Cream
 60 g Glucose or Honey
 235 g Milk Chocolate (30% Cocoa Solids), Finely Chopped
 Pinch of Sea Salt Flakes (About 2g)
Shop the equipment

Method


1

Into a small saucepan, add the unsalted butter. Cook it over a medium low heat, stirring occasionally until it reaches a deep golden brown colour and smells nutty. It should take around 4-5 minutes.

2

Pour this into a small bowl and allow it to set to room temperature so that it is the consistency of soft butter. This can take quite a while if you leave it at room temperature, but you can speed this up by placing it in the fridge and stirring it every few minutes until it thickens. If it sets slightly firmer than soft butter that's fine.

3

Scoop the soft brown butter into a separate dish and weigh 65g of it.

4

Into a tall jug, add the chopped chocolate and set it to one side.

5

Into a small saucepan over medium heat, add the cream and glucose (or honey if using) and stir it gently until it is steaming, and the glucose/honey has dissolved.

6

Once hot, pour this immediately over the chocolate and let it sit for 2 minutes.

7

Blend until smooth, then add in the weighed brown butter and blend again.

8

Pour it into a bowl and then stir through the sea salt flakes (not fine table salt). Cover the surface directly with cling film. Chill in the fridge for 3 hours.

9

Once chilled, use a hand whisk to whisk it to a medium peak. It will whip up quite quickly, so be very careful not to over whip it. Use it immediately.

Ingredients

 100 g Unsalted Butter(To Make 65g Brown Butter)
 400 g Double / Heavy Cream
 60 g Glucose or Honey
 235 g Milk Chocolate (30% Cocoa Solids), Finely Chopped
 Pinch of Sea Salt Flakes (About 2g)
Shop the equipment

Directions

1

Into a small saucepan, add the unsalted butter. Cook it over a medium low heat, stirring occasionally until it reaches a deep golden brown colour and smells nutty. It should take around 4-5 minutes.

2

Pour this into a small bowl and allow it to set to room temperature so that it is the consistency of soft butter. This can take quite a while if you leave it at room temperature, but you can speed this up by placing it in the fridge and stirring it every few minutes until it thickens. If it sets slightly firmer than soft butter that's fine.

3

Scoop the soft brown butter into a separate dish and weigh 65g of it.

4

Into a tall jug, add the chopped chocolate and set it to one side.

5

Into a small saucepan over medium heat, add the cream and glucose (or honey if using) and stir it gently until it is steaming, and the glucose/honey has dissolved.

6

Once hot, pour this immediately over the chocolate and let it sit for 2 minutes.

7

Blend until smooth, then add in the weighed brown butter and blend again.

8

Pour it into a bowl and then stir through the sea salt flakes (not fine table salt). Cover the surface directly with cling film. Chill in the fridge for 3 hours.

9

Once chilled, use a hand whisk to whisk it to a medium peak. It will whip up quite quickly, so be very careful not to over whip it. Use it immediately.

Brown Butter Milk Chocolate Ganache