2-Ingredient Chocolate Ganache Recipe

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A silky 2-ingredient chocolate ganache you can pour, spread, or whip — perfect for cakes, truffles, and more.

Prep Time5

Cook Time0

Course: Dessert

Cuisine: French

Servings:

Warm the cream: Heat heavy cream in a small saucepan until it’s steaming and small bubbles form around the edges. Do not let it boil.
Pour over chocolate: Place chocolate in a heatproof bowl and pour the hot cream over it. Make sure all the chocolate is covered.
Let it rest: Allow the mixture to sit for 1–2 minutes so the heat softens the chocolate.
Stir gently: Starting from the center, stir outward until the mixture becomes silky and fully combined. Avoid whisking too hard, which can cause splitting.
Cool to desired texture: Use warm for a glaze, cool until spreadable for frosting, or chill until firm for truffles.

Chocolate choice matters: Use high-quality bars or chips. Lower-quality chocolate can have stabilizers that affect texture and flavor.

Room-temperature tools: A cold mixing bowl can cause the chocolate to seize, so use a room-temp bowl.

Flavor boosters: Add a splash of vanilla, espresso powder, or a pinch of sea salt to deepen the chocolate flavor without changing texture.

Cooling tip: For an even set, cover the surface of cooling ganache with plastic wrap to prevent a skin from forming.