The Best Chocolate Ganache Recipe (Silky, Rich & Only 2 Ingredients)

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes (plus 2 hours cooling) | Servings: 12 (about 1½ cups) | Calories: 140 kcal per serving (2 tablespoons)

Chocolate ganache is one of those things that sounds fancy but is ridiculously easy to make. Two ingredients, five minutes of actual work, and you have the most luxurious, silky chocolate sauce or frosting you have ever tasted.

This is the kind of recipe that makes people think you are a baking genius when really you just melted chocolate and cream together. That is the secret. That is the whole thing.

Once you know how to make ganache, you will put it on everything. Cakes, cupcakes, cookies, fruit, spoons — everything.

Why You Will Love This Recipe

Chocolate ganache is a baker’s secret weapon. Here is why this recipe is non-negotiable.

It is just two ingredients. Heavy cream and chocolate. That is literally it. No butter, no corn syrup, no stabilisers. Just pure, simple, delicious chocolate.

It is incredibly versatile. Use it as a glaze, a frosting, a filling, a drip, a truffle base, or just eat it with a spoon. One recipe, a dozen different uses.

The texture is perfection. It is smooth, glossy, and has that melt-in-your-mouth quality that only real chocolate can give you. No grittiness, no grease, no weird aftertaste.

It looks professional. A chocolate ganache drip on a cake instantly makes it look like it came from a bakery. People will be impressed even though you barely did anything.

It keeps beautifully. Make it ahead and store it in the fridge for up to two weeks. Reheat it gently when you need it and it is good as new.

Ingredients

• 8 oz (225g) good quality dark chocolate, finely chopped (or chocolate chips)
• 1 cup (240ml) heavy cream

Equipment Needed

• Medium heatproof bowl
• Small saucepan
• Whisk or rubber spatula
• Measuring cup
• Sharp knife and cutting board (if using a chocolate bar)

Instructions

Step 1: Chop the chocolate into small, even pieces. If you are using chocolate chips, you can skip this step. The smaller the pieces, the more evenly the chocolate will melt.

Step 2: Place the chopped chocolate in a heatproof bowl. Set it aside.

Step 3: Pour the heavy cream into a small saucepan. Heat it over medium heat, stirring occasionally, until it just starts to simmer. You will see small bubbles forming around the edges. Do not let it boil.

Step 4: As soon as the cream starts to simmer, remove it from the heat. Pour the hot cream over the chopped chocolate.

Step 5: Let it sit for 1–2 minutes without touching it. This gives the chocolate time to start melting from the residual heat.

Step 6: After 2 minutes, start whisking gently from the centre outward. Keep whisking until the chocolate is completely melted and the mixture is smooth and glossy.

Step 7: At this point, you have ganache. What you do next depends on how you want to use it.

For a pourable glaze: Use it immediately while it is still warm and fluid.

For a spreadable frosting: Let it cool at room temperature for 1–2 hours, stirring occasionally, until it thickens to a spreadable consistency.

For whipped ganache: Refrigerate it for 2 hours until firm, then whip it with an electric mixer until light and fluffy.

For truffles: Refrigerate it for 2–3 hours until firm enough to scoop and roll into balls.

@thetoastykitchen

Substitutes & Swaps

Dark chocolate: Semi-sweet chocolate, milk chocolate, or white chocolate all work. The ratio stays the same but the sweetness level will change. Dark chocolate gives you the richest, most intense flavour.

Heavy cream: Whipping cream works perfectly. For dairy-free, use full-fat coconut cream (the thick part from a chilled can). The flavour will have a subtle coconut note but it is delicious.

Chocolate bars vs chocolate chips: Bars are better. They melt more smoothly and give a glossier finish. Chocolate chips contain stabilisers that stop them from melting as easily. If you use chips, the ganache may not be quite as smooth.

Variations

Flavoured Ganache: Add 1 teaspoon of vanilla extract, peppermint extract, or almond extract to the finished ganache. Stir it in after the chocolate has melted. A tablespoon of liqueur (Grand Marnier, Kahlua, or Bailey’s) also works beautifully.

Salted Caramel Ganache: Stir in 2 tablespoons of caramel sauce and a pinch of flaky sea salt after the chocolate has melted. Swirl it through for a marbled effect.

Coffee Ganache: Add 1 tablespoon of instant espresso powder to the cream before heating. The coffee intensifies the chocolate flavour without making it taste like coffee.

Spiced Ganache: Add a pinch of cinnamon, cayenne pepper, or cardamom to the cream before heating. Strain the cream before pouring it over the chocolate if you used whole spices.

White Chocolate Ganache: Use white chocolate instead of dark. Reduce the cream slightly to ¾ cup (180ml) because white chocolate has more cocoa butter and needs less liquid.

Tips & Tricks

Use good quality chocolate. This recipe is only two ingredients. The chocolate is the star. Use the best you can afford. It makes a massive difference to the flavour and texture.

Chop the chocolate finely. Small pieces melt faster and more evenly. Big chunks can leave you with lumps of unmelted chocolate.

Do not boil the cream. As soon as you see bubbles forming around the edges, take it off the heat. Boiling cream can curdle or scorch, which ruins the ganache.

Let it sit before whisking. Give the chocolate a minute or two to absorb the heat from the cream. If you start whisking immediately, it will not melt properly.

Whisk gently. You are not trying to incorporate air here. You just want to combine the chocolate and cream into a smooth emulsion. Too much whisking can make it grainy.

Adjust the ratio for different consistencies. For a thicker ganache, use less cream. For a thinner ganache, use more cream. The classic 1:1 ratio (equal parts chocolate and cream by weight) gives you a versatile middle ground.

Reheat it gently. If your ganache gets too thick or cold, warm it in 10-second bursts in the microwave or over a double boiler, stirring between each burst. Do not overheat or it will split.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	140 kcal
Total Fat	11g
Saturated Fat	7g
Carbohydrates	12g
Fibre	1g
Sugars	10g
Protein	1g
Sodium	10mg

Nutrition is approximate and based on 1 serving (2 tablespoons). Calculated using dark chocolate (60–70% cocoa) and heavy cream.

Frequently Asked Questions (FAQs)

What is the difference between ganache and frosting? Ganache is made from just chocolate and cream. Frosting is usually made from butter, sugar, and flavourings. Ganache is richer, smoother, and more intensely chocolate. Frosting is sweeter and fluffier.

Why is my ganache grainy? The chocolate seized. This happens when water or steam gets into the mixture, or when the chocolate overheats. To fix it, whisk in a tablespoon of warm cream until it smooths out.

Can I make ganache ahead of time? Yes. Store it in an airtight container in the fridge for up to 2 weeks. Bring it to room temperature or reheat it gently before using.

How do I fix split ganache? If your ganache looks oily and separated, it has split. Whisk in a tablespoon of warm cream, one at a time, until it comes back together. You can also blend it with an immersion blender.

What ratio should I use for different consistencies? For a thin glaze: 1 part chocolate to 1.5 parts cream. For frosting: 1 part chocolate to 1 part cream (this recipe). For truffles: 2 parts chocolate to 1 part cream.

Can I freeze ganache? Yes. Freeze it in an airtight container for up to 3 months. Thaw it in the fridge overnight, then bring it to room temperature and stir well before using.

Why did my ganache turn out too thick? You either used too much chocolate or let it cool too long. Warm it gently and whisk in a tablespoon or two of warm cream to thin it out.

Two Ingredients, Infinite Possibilities

Some of the best recipes are the simplest ones. Chocolate ganache proves that you do not need a long ingredient list or complicated techniques to make something absolutely spectacular.