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Dress up your desserts with our Chocolate Ganache recipe in just 5 minutes and with only two ingredients. This incredibly easy recipe is bound to secure a top spot on your list of favorites.
This chocolate ganache is perfect to drizzle over your cake, dip fruits, or create irresistible truffles. Perfect for any occasion, it’s an excellent choice for gatherings, parties, or those lazy days.
Smooth and Glossy Chocolate Ganache
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Why This Will Be Your New Obsession
This two-ingredient chocolate ganache is a combination of tastes and sensations that can compete with even the most complicated desserts, showcasing the strength of simplicity.
Impress your guests with minimal effort. You can pour it, spread it, glaze it, or shape it into beautiful truffles; the possibilities are endless.
Need a last-minute dessert upgrade? This ganache comes to the rescue. In just a few minutes, you’ll have a luxurious topping that elevates any treat to a new level of sophistication.
From intimate gatherings to grand celebrations, this ganache effortlessly dresses up any dessert table. It’s the secret ingredient that turns ordinary moments into extraordinary memories.
If you intend to use the ganache within the next few days, you can store it in an airtight container in the refrigerator. Make sure the ganache is at room temperature before refrigerating it to prevent condensation from forming on the surface.
To use it again, gently warm the ganache by microwaving it in short intervals or by placing the container in a bowl of warm water. Stir until it’s smooth and creamy before using.
If you want to store ganache for a longer period of time, you can portion it into smaller quantities and freeze it. Place the ganache in an airtight container or sealable plastic bag. Squeeze out as much air as possible before sealing.
When you’re ready to use the frozen ganache, transfer it to the refrigerator to thaw slowly. Once it’s thawed, you can gently warm it, as mentioned above, to restore its smooth consistency.
Opt for high-quality chocolate with a good cocoa content for the best results. The flavor and texture of your ganache depend on the quality of the chocolate you use.
If you’re using chocolate bars or chunks, chop them into small, even-sized pieces. This helps the chocolate melt uniformly and prevents uneven heating.
When heating the cream, avoid boiling it. Heat it until it’s just about to simmer, then remove it from the heat source. This prevents scorching and maintains the cream’s smooth texture.
When stirring the chocolate and cream mixture, do so gently and slowly. Avoid vigorous stirring, as it can introduce air bubbles and affect the smoothness of the ganache.
If your ganache turns out too thick, you can add a small amount of warm cream and gently stir to achieve the desired consistency. If it’s too thin, you can chill it briefly to help it thicken.
Pour warm ganache over cakes for a glossy, decadent finish. Let it cascade down the sides for an elegant look.
Dip the tops of the cupcakes into the ganache or drizzle it over them for an eye-catching touch.
Immerse fresh fruits like strawberries, bananas, or orange segments into ganache for an irresistible treat.
Warm ganache can be poured over ice cream to create a rich, decadent coating.
Let the ganache set at room temperature, then roll it into balls and coat them in cocoa powder, crushed nuts, or melted chocolate for homemade truffles.
Frequently Asked Questions
Yes, you can use dark, semi-sweet, milk, or white chocolate. Keep in mind that the type of chocolate you use will affect the flavor and sweetness of the ganache.
Sure! More chocolate will result in a thicker ganache, while more cream will make it thinner. Adjust the ratio based on your desired consistency.
Absolutely! You can add flavorings like vanilla extract, coffee, or liqueurs to enhance the ganache’s taste. Just be cautious not to add too much liquid, as it can affect the ganache’s texture.
Yes, you can make ganache in advance and store it in the refrigerator or freezer. Be sure to bring it to room temperature before using it, and you might need to re-whip or reheat it if necessary.
Another interesting myth claims that a 19th-century apprentice in a French patisserie accidentally dropped boiling cream into a bowl of chocolate. His angry manager referred to him as “un ganache,” which means an “idiot or a fool,” but after tasting the new product, he saw that a new recipe was born.
Ingredients for the 2 ingredient Chocolate Ganache
- Heavy Cream
(Scroll down for recipe details.)
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2-Ingredient Chocolate Ganache
- 8 ounces chocolate, dark, semi-sweet, milk ,or white chocolate
- 1 cup heavy cream, (240ml)
- In a bowl, finely chop the chocolate into small, even-sized pieces and set aside.
- In a microwave-safe bowl, heat the cream on the max temperature for 1 minute or until slightly simmering.
- Pour the hot cream over the chocolate and stir continuously until the chocolate has completely melted and the ganache is smooth.
- Opt for high-quality chocolate with a good cocoa content for the best results.
- If you’re using chocolate bars or chunks, chop them into small, even-sized pieces.
- When heating the cream, avoid boiling it. Heat it until it’s just about to simmer, then remove it from the heat source.
- When stirring the chocolate and cream mixture, do so gently and slowly.
- If your ganache turns out too thick, you can add a small amount of warm cream and gently stir to achieve the desired consistency. If it’s too thin, you can chill it briefly to help it thicken.