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Apr 6, 2006 01:58 PM

Skim-milk ganache?

  • a

Can you make ganache - or a ganache-like substance - with skim milk instead of cream?

My husband is on a very low cholesterol diet, but he's craving chocolatey treats. (So am I!) I'd like to make him a cake or cookies frosted with dark chocolate ganache, but without the cream or butter.

Any advice?


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  1. I'm not sure about ganache, but how about tempering some chocolate and dipping some dried fruit or strawberries (even ginger)? That way, it's pure chocolate and you also get the benefit of the fruit..just an idea

    1. You can do it, but there are a few caveats...
      The milk solids/fat in cream are what act as emulsifiers in the recipe. Therefore, you'll need to mix it alot more than normal (I even recommend a whisk) to get the ingredients to come together. You can also add some canola oil (healthy no cholesterol fat) and that should help.
      The mixture will be thinner, and therefore can't be used right away. If you let it sit for 30 minutes or so, it should thicken enough to use it, but again, you need to whisk it occasionally during that period to keep it emulsified.
      Hope that helps.

      4 Replies
      1. re: Aaron

        You may want to check out this article from the Wall Street Journal about canola oil (not so healthy):

        1. re: Babette

          how can that article be from the wall street journal? it is not a journalistic article at all. i am cautious about canola oil (i only eat it in annie's dressings and when i eat food prepared by others), but i am a sceptic about this hype.

          1. re: epicure-us

            That article seemed like it was from the bizarro WSJ, not the real thing - so I did a little research. Turns out there is a real article in the real WSJ by Amal Kumar Naj (not Maj) -- same date and page as cited in the bizarro version, but it is actually about the potential cancer-causing effects of the *vapors* from *unrefined* rapeseed oil on cooks in Chinese kitchens, where the oil is heated to 240-280 degrees Celsius.

            The study cited in the article does suggest that further research should be done on the refined canola oil used in the US, but there's definitely nothing in it about apple chips, balding calves, or, uh, arms "splitting open."

            1. re: epicure-us

              That article is pretty funny stuff! Incoherent, rambling, and just plain bizarre.

              Best of all is the "proof" that canola oil is bad for you: it's made from (gasp!) rape seed, and an oil spot on clothing didn't wash out. By that last criterion, even olive oil is deadly.

              Just goes to show that you can't trust everything you read on the Internet.


        2. Skim milk would work, although it might be a little watery. I'd beef it up with a little bit of powdered non-fat milk.

          A tastier option would be coconut milk/coconut oil. Although coconut oil has gotten a bad rap in recent years, the perception has shifted and experts now view it as heart healthy.

          1 Reply
          1. re: scott123

            It's not entirely that cut and dry. Many experts are still holding out about coconut oil, as nearly all the promising research has been funded by the tropical oil industry itself. Jury's still out, despite the media's desperate attempts to cling onto reembracing tropical oils.

          2. Use no-fat condensed/evaporated milk instead. I've done it and it works pretty much exactly like cream.

            3 Replies
            1. re: Jacquilynne

              Great idea. Do you use the unsweetened or sweetened variety? I would prefer the unsweetened if it works, just to cut the sugar calories.
              Thanks, p.j.

              1. re: p.j.

                I've used both. It makes no difference to the consistency of the ganache that I've noticed. But I normally add sugar to my ganache so using the sweet stuff just removes a step from the process.

            2. b
              babette feasts

              You can make a simple glaze with water or coffee or probably any other liquid. How thick it ends up being depends of course on your chocolate ratio, and you can sweeten or not. Cream is definitely not mandatory!