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Malted Chocolate Ganache


Use to make ABC Kitchen pastry chef Cindy Bearman's Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting.

  • Yield: Makes enough for one 9-inch layer cake

Source: The Martha Stewart Show, February 2011


  • 1 cup heavy cream
  • 3/4 cup malted milk powder
  • 1 cup chopped milk chocolate
  • 1 1/2 cups chopped dark chocolate


  1. In a small saucepan whisk together heavy cream and malted milk powder; bring to a boil over medium-high heat.

  2. Place both chocolates in a medium heatproof bowl. Pour boiling cream over chocolate and let stand until melted, about 1 minute. Using an immersion blender, blend until smooth. Let stand at least 6 hours and up to overnight before using.

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