2 Ingredient Chocolate Ganache Recipe

A super easy chocolate ganache recipe made using just 2 ingredients – chocolate and cream! Plus step-by-step instructions for making perfect ganache in a microwave, on a stove-top or in a Thermomix.

Need an easy and foolproof chocolate ganache recipe to use with your favourite cakes, cupcakes and desserts? Then you’ve come to the right place!

My 2 ingredient ganache recipe couldn’t be easier to make or more delicious to eat!

2 Ingredient Chocolate Ganache

My super simple (and completely fool-proof!) chocolate ganache recipe is made using just 2 ingredients:

• Chocolate – I recommend using a good quality cooking chocolate as it melts easier than regular chocolate (I like Lindt, Nestle and Cadbury brands)
• Cream – use a thickened cream, heavy cream or whipping cream

Uses For Chocolate Ganache

Chocolate ganache has countless uses in your baking! Here’s just a few of my favourite ways to use ganache:

• As a frosting for chocolate cupcakes or chocolate mud cake
• Icing for regular brownies or gluten-free brownies
• Icing for chocolate slice or chocolate coconut slice
• Topping for chocolate cake or flourless chocolate cake
• Dip on a chocolate grazing platter or dessert platter
• Frosting on chocolate caramel tarts, Twix cookies, or chocolate caramel tart
• drizzled over ice-cream

Types Of Ganache

Ganache can be thin and glossy or whipped and creamy. It all depends on your ratio of chocolate vs cream. 

Thick Ganache

This is the most popular type of ganache and is perfect for spreading over cakes.

It’s made using a ratio of 1:1 chocolate and cream (equal parts).

For example:

• To cover the top of 1 X 23cm round cake, use 100g chocolate and 100g cream
• Increase the amount if covering more than 1 cake – 200g chocolate and 200g cream etc.
• Use immediately

Truffle Ganache

When making thick ganache for chocolate truffles (that can be moulded into balls), you’ll need to change the ratio to:

• 2:1 – that is, two parts chocolate to one part cream
• For example: 200g chocolate and 100g cream
• Increase the amount if making large batches of truffles
• Once prepared, place the ganache into the fridge and stir every 5 minutes so that it sets nice and evenly
• As soon as it starts to firm up, remove from the fridge and roll into truffle balls
• Return to the fridge until needed

Thin Ganache

This is a glossy pourable ganache glaze that is quite runny. Perfect for pouring over the top of cakes or desserts.

For thin ganache, use the following ratio:

• 1:2 – that is one part chocolate to two parts cream
• For example: 100g chocolate and 200g cream
• Increase the amount as required
• Use immediately

Whipped Ganache

This type of ganache is perfect for using between layers of cakes.

• Use the thick ganache ratio (1:1 chocolate and cream) when preparing the ganache
• Allow it to cool and then beat with a handheld or stand mixer for 2 minutes or until light and fluffy

Methods For Making Chocolate Ganache

There are three different methods for making chocolate ganache – microwave, stove-top and Thermomix.

Microwave Method

• Break the cooking chocolate into a small bowl and set aside
• In a microwave-safe bowl, heat the cream on HIGH for 1 minute. Check if it’s hot and slightly bubbling – if so, it’s ready!
• Pour the hot cream over the chocolate and stir continuously until the chocolate has melted and the ganache is smooth.
• Use immediately or store in the fridge.

Stove-Top Method

• Break the cooking chocolate into a small bowl and set aside
• Bring the cream gently to a gentle simmer/just below the boil and then remove from the heat and pour over the chocolate
• Stir continuously until the chocolate has melted and the ganache is smooth and completely melted

Thermomix Method

• Place the cooking chocolate into the Thermomix bowl and grate on Speed 8, 10 seconds
• Add the cream and heat for 2 minutes, 50 degrees, Speed 3
• Allow ganache to thicken slightly as it cools

Tips For Making Perfect Chocolate Ganache

While it’s super simple to make ganache, there are a few extra tips to getting it just right:

• Use couverture chocolate – if this isn’t possible, use a good quality chocolate instead (like Lindt, Nestle or Cadbury)
• You can use dark, milk or white chocolate
• Chop, break or grate your chocolate into very small pieces so that it will melt evenly
• There’s no need to boil the cream, simply bring it to a low simmer
• Use a thickened cream, heavy cream or whipping cream
• The better quality the cream and the chocolate you use, the better your ganache will be.

Storing Ganache

Ganache can be stored:

• At room temperature (cool temperatures only) for up to 2 days
• In the fridge for up to 1 month (allow to come to room temperature before using)
• Frozen for up to 1 month (allow to defrost in the fridge before using)

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