Servings: 0.75 cup
Equipment
Ingredients
- 4.5 oz milk chocolate ~127g
- 1/3 cups heavy cream 80g
- 2 tsp honey ~15g
- 4 tbsp butter ~57g
- 1/8 tsp salt more to taste, skip if using salted butter
Instructions
Make Brown Butter:
- Melt the butter. Cube the butter and melt it in a saucepan over medium heat, stirring occasionally.4 tbsp butter
- Listen for the sizzle. As it heats, the butter will sizzle around the edges. Keep stirring occasionally, especially if it foams.
- Crackling stage. The sizzle will turn into a sharper crackling sound. Keep going (and stirring regularly).
- Quiet phase. The crackling will fade and things will turn quiet. You're close.
- Check for browning. Stir and look for lots of brown specks at the bottom. A rich, nutty aroma means it’s ready.
- Remove from heat. Once browned, take it off the heat.
- (Optional) Strain the butter. If you prefer a smoother texture, pour the brown butter through a fine-mesh sieve. I typically skip this step.
Make Ganache:
- Prep Chocolate. Chop the milk chocolate.4.5 oz milk chocolate
- Warm Cream. Heat the heavy cream until just below boiling (small bubbles at the edges). Stir in the hot brown butter (including the dark bits) and cook until it bubbles. Remove from heat.1/3 cups heavy cream
- Combine with Chocolate. Add the chopped chocolate and let it rest for a minute. Stir until fully melted. If needed, return the pot to low heat and stir until everything melts.
- (Optional) Blend. For a super-smooth texture, blend with an immersion blender for 10–20 seconds, keeping the blade below the surface to avoid air bubbles.
- Add Honey & Salt. Stir in honey and salt (omit if you used salted butter). Taste and adjust salt if needed.2 tsp honey, 1/8 tsp salt
- Cool. Let the ganache sit at room temperature, stirring occasionally, until it reaches the consistency you prefer. To cool faster, set the pot in cold water and stir.
- Refrigerate or Use. When it’s at the desired consistency, use immediately or transfer to the fridge for later.
Notes
This recipe was inspired by Matt Adlard's recipe: https://mattadlard.com/recipes/brown-butter-milk-chocolate-ganache. The main difference is that mine is a regular ganache instead of whipped ganache, which means different ingredient ratios and slightly different use.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!