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–+ servings
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 6 votes
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Course: Dessert
Cuisine: French, western
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10 serves
Calories: 85kcal
Author: Lucy - Bake Play Smile

Equipment

  • Microwave, stove-top or Thermomix

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