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.

A slice of rich chocolate cake with chocolate ganache and raspberries served with a gold fork.

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:

A slice of chocolate mousse cake with ganache and raspberries.

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
A slice of rich chocolate dessert with a fork mark in it topped with chocolate ganache and raspberries.

Methods For Making Chocolate Ganache

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

Cream being poured onto dark chocolate melts.
Cream and chocolate being mixed in a glass bowl.
Chocolate mixture in a glass bowl.

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
An overhead shot of a chocolate ganache covered dessert cake with fresh raspberries.

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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A slice of rich chocolate cake with chocolate ganache and raspberries.

2 Ingredient Chocolate Ganache Recipe

A simple chocolate ganache recipe made using chocolate and cream!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: French, western
Keyword: chocolate ganache
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10 serves
Calories: 85kcal

Ingredients

  • 100 g cooking chocolate
  • 100 g cream thickened, heavy or whipping

Instructions

Microwave Method

  • Break the cooking chocolate into a small bowl and set asideIn a microwave-safe bowl, heat the cream on HIGH for 1 minute or until slightly simmering.
  • Pour the hot cream over the chocolate and stir continuously until the chocolate has melted and the ganache is smooth.

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 as it cools slightly.

Notes

RECIPE NOTES & TIPS
Ingredients Info:
  • 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
Recipe Tips:
Please refer to my tips in the post above for making thick, thin, whipped and truffle ganache variations.
  • 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:
  • 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)

Nutrition

Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 5mg | Potassium: 37mg | Fiber: 1g | Sugar: 5g | Vitamin A: 147IU | Calcium: 9mg | Iron: 1mg
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23 Comments
  1. Danielle l says:

    What isn’t made better with chocolate ganache! Great tips, but I tend to be lazy and do mine in the microwave!

  2. peregrinationgourmande says:

    HEy dear, you can add that the method 2 is the french bakery method that all studients learn at bakery school. I think it’s saud to be better because of the mixing of ingredients. It’s easier. And we use chocolate in little pieces like money, we call them “pistoles”. Sorry to bring my knowledge that’s a bit show off haha! xx

  3. Joanne Southwell says:

    I do the melt in a bowl over heat with cream method – I’m too impatient to grate it all first!

  4. Hugzilla says:

    You are amazing. Seriously. You blow me away with your clever, beautifully-styled food. As someone who struggles with the basics of baking, I’m in awe of how good you are at this.

  5. THE HUNGRY MUM says:

    chocolate ganache rocks my world! I have been known to eat it straight from the tupperware after I have made it 😉

    1. Bake Play Smile says:

      Hahaha that sounds perfect!

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