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How to Make Ganache

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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8
Course: Dessert
Cuisine: French
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 8 ounces semi-sweet chocolate, chopped (or chocolate chips)
  • 1 cup heavy cream

Equipment

  • Small saucepan
  • Heatproof bowl
  • Spatula or whisk

Method
 

  1. Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer. Do not allow it to boil.
  2. Place chopped chocolate in a heatproof bowl.
  3. Pour the hot cream over the chocolate and let it sit undisturbed for 3–5 minutes.
  4. Stir slowly from the center outward until the mixture becomes smooth and glossy.
  5. Use immediately as a glaze or allow it to cool and thicken for frosting or truffles.
    6. 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.