Easy Chocolate Ganache (2‑Ingredient Method)
Learn how to make ganache with this easy 2‑ingredient method using chocolate and heavy cream. This smooth, glossy chocolate ganache is perfect for cake drips, glazes, truffles, and frosting.
Servings: 8
Calories: 180kcal
Equipment
- Small saucepan
- Heatproof bowl
- Spatula or whisk
Ingredients
- 8 ounces semi-sweet chocolate, chopped (or chocolate chips)
- 1 cup heavy cream
Instructions
- Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer. Do not allow it to boil.
- Place chopped chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate and let it sit undisturbed for 3–5 minutes.
- Stir slowly from the center outward until the mixture becomes smooth and glossy.
- Use immediately as a glaze or allow it to cool and thicken for frosting or truffles.
For thicker ganache (truffles or frosting), use a 2:1 chocolate-to-cream ratio.
For thinner ganache (pourable sauce), increase the cream slightly.
If ganache separates, gently reheat and stir slowly until smooth.
Store leftovers in an airtight container in the refrigerator for up to 5 days.