Custom Rose Blend Milk Chocolate Ganache

Preparation info

  • Difficulty


  • Makes

    1⅞ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Chocolate, especially milk chocolate, is a lovely complement to coconut. I created this custom blend of milk chocolate and it could well be the most luscious of all ganaches. It is perfectly balanced, rich, and creamy.


white chocolate containing cocoa butter, chopped . 4.7 ounces 133 grams
bittersweet chocolate, 60% to 62% cacao, chopped . 4.7 ounces 133 grams
heavy cream 1 cup (237 ml) 8.2 ounces 232 grams


Have ready a fine-mesh strainer suspended over a medium glass bowl.

In a food processor, process the white chocolate and bittersweet chocolate until very fine.

In a 2 cup or larger microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).

With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth, scraping down the sides of the bowl as needed. Press the ganache through the strainer and let it sit for 1 hour. Cover it with plastic wrap and let it cool for 2 to 3 hours, or until the mixture reaches soft frosting consistency (70° to 75°F/21° to 24°C).

The ganache keeps in an airtight container for 3 days at cool room temperature, 2 weeks refrigerated, or 6 months frozen. To restore to frosting consistency, defrost, if frozen, and reheat in a microwave with 3 second bursts, or in a double boiler set over hot, not simmering, water (do not let the bottom of the container touch the water), stirring gently to ensure that it does not overheat or incorporate any air.

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