Ed Engoron aka "Doctor Chocolate," shares his famous milk chocolate ganache butter recipe with Bay Area People viewers. Enjoy!

Step 1: Velvety Smooth Milk Chocolate Ganache

Milton Hershey popularized milk chocolate in America. He felt so strongly about his conviction to blend great chocolate and fresh milk that he built his factory adjacent to the cow pastures in Western Pennsylvania. This basic milk chocolate ganache is designed to be rich and creamy to satisfy North American preferences.  Just a tablespoon or two is a wonderful addition to store bought chocolate cakes mixes, and to brownies.

Makes about 2 pounds of Ganache

Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 2 hours
Chilling Time: 3 to 4 hours
Level: *

Special Toolbox:

• large, heavy saucepan (3 quarts or larger)
• plastic sealable storage container
• 1 ½ cups heavy cream
• 1 ½ pounds milk chocolate (at least 32 percent), chopped

1. In a large, heavy saucepan, bring the cream to a boil over medium-high heat. Remove the pan from the heat.
2. Immediately add the chocolate to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.
4. ChefSecret: Cream doubles in size when it is brought to a boil; be sure to use a large enough saucepan. For 1 ½ cups of cream you will need a 3-quart saucepan or larger.

Step 2: Milk Chocolate Ganache Butter

I love butter, but I love chocolate butter even more. At no time was this truer than when I prepared breakfast one day for an event at the Arid Club in Boise, Idaho. The croissants provided by the club’s supplier were a little stale and flavorless, so I crisped them up in the oven and slathered them with rich, whipped European-style butter. Oops! A little chocolate ganache found its way into the butter (how did that happen?), and the result was a treat the Boise residents gobbled up. Now, whether I am in Beverly Hills, Boise, Berlin, or Bangkok, chocolate butter is always on my breakfast table.

Makes about 2/3 cup

Prep Time: 5 minutes
Level: *

Special Toolbox:

• Electric stand mixer, bowl, and whisk
• ¼  pound (1 stick) unsalted butter, at room temperature
• 3 tablespoons Velvety Smooth Milk Chocolate Ganache
• 1 teaspoon confectioners’ sugar
• Pinch of salt

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the butter on medium-high speed until lightened, about 3 minutes. Add the Velvety Smooth Milk Chocolate Ganache, 1 tablespoon at a time, and beat until thoroughly combined.
2. Stop the mixer, scrape down the sides of the bowl, and add the confectioners’ sugar  and salt. Beat on medium speed until very light and fluffy, 6 – 8 minutes.
3. Use immediately or transfer to a tightly covered container and refrigerate for up to one month. Let the butter sit at room temperature for at least 1 hour before using to make it easier to spread.