Why You’ll Love This Recipe
Chocolate Ganache is a rich, silky-smooth blend of just chocolate and cream. This versatile 2-ingredient recipe can be used as a glaze, frosting, filling, or even truffles. It’s incredibly easy to make and adds a touch of elegance and decadence to any dessert.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
high-quality chocolate (semi-sweet, bittersweet, or dark)heavy cream
directions
Chop the chocolate finely and place it in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not boil.
Pour the hot cream over the chopped chocolate.
Let it sit for 2–3 minutes to soften the chocolate.
Whisk or stir gently until the mixture becomes smooth and glossy.
Use immediately for a glaze, or let cool slightly for a thicker spread or frosting.
Cool completely and chill for a scoopable truffle base.
Servings and timing
This recipe yields approximately 1 cup of ganache.Preparation time: 5 minutesResting and mixing time: 5 minutesTotal time: 10 minutes
Variations
Add a splash of vanilla, espresso, or liqueur for flavor depth.
Use milk chocolate for a sweeter version.
Chill and whip the ganache to make chocolate mousse or whipped frosting.
Use coconut cream for a dairy-free alternative.
Adjust the ratio of cream to chocolate for different consistencies.
storage/reheating
Store ganache in an airtight container in the refrigerator for up to 1 week.Reheat gently in the microwave or over a double boiler to soften. For longer storage, freeze up to 1 month and thaw in the fridge.
FAQs
What chocolate works best?
Use high-quality chocolate bars (not chips) for best texture and flavor.
Can I use milk instead of cream?
Not recommended—milk lacks the fat content for a smooth, rich ganache.
Can I reheat ganache?
Yes, gently warm and stir to restore smoothness.
How do I make a thicker ganache?
Use more chocolate or chill to firm up.
Is ganache the same as frosting?
It can be—whip it after cooling to use as a frosting.
Can I use white chocolate?
Yes, but use a 3:1 ratio (chocolate to cream) for best results.
Can I make it vegan?
Yes, use dairy-free chocolate and full-fat coconut cream.
Does it harden?
Yes, it thickens as it cools and will set when chilled.
Can I use it for drips on cake?
Absolutely—use slightly warm, pourable ganache for perfect drips.
Can I flavor ganache?
Yes—add extracts, liqueurs, or zest after melting for custom flavors.
Conclusion
Chocolate Ganache is a luxurious and easy-to-make topping that elevates any dessert with minimal effort. Whether you’re pouring it over a cake, whipping it into frosting, or rolling it into truffles, this 2-ingredient recipe delivers smooth, rich chocolate flavor every time.
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How to Make Chocolate Ganache {2 Ingredients}
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1.5 cups
- Category: Dessert
- Method: No-Bake
- Cuisine: French
- Diet: Vegetarian
Description
Chocolate ganache is a rich, smooth, and glossy mixture made with just two ingredients: chocolate and heavy cream. It’s perfect for glazing cakes, making truffles, or using as a decadent filling or frosting.
Ingredients
- 8 oz semi-sweet or dark chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes to soften the chocolate.
- Stir the mixture slowly and gently until the chocolate is completely melted and the ganache is smooth and glossy.
- Let it cool slightly before using as a glaze, or allow it to cool completely and thicken for use as a frosting or filling.
Notes
- Use a 1:1 ratio for glaze or pourable ganache; use less cream for a thicker consistency.
- You can use milk or white chocolate, but adjust the cream ratio accordingly.
- Let it chill in the fridge for 1–2 hours if using to make truffles.
- Ganache can be stored in the fridge for up to a week and gently reheated as needed.