This ganache, reminiscent of a chocolate bar, is for the many milk chocolate lovers. It makes a luscious, creamy filling for the Milk Chocolate Caramel Tart and is also excellent to use to frost a cake, but will require the larger amount of heavy cream for a spreadable consistency.
Mise en Place for this recipe:
• Into a food processor, break the chocolate into pieces.
• Into a 2 cup glass measure with a spout or into a small saucepan, weigh or measure the cream.
• Have a fine-mesh strainer suspended over a medium glass bowl.
—Rose Levy Beranbaum
MILK CHOCOLATE GANACHE is excerpted from Rose’s Baking Basics © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.