Twoingredient Dreamy Chocolate Ganache

TwoIngredient Chocolate Ganache Easiest Recipe Ever

By Emily CollinsSeptember 15, 2025

Table of Contents

Recipe Introduction

Fancy making something utterly lush? Okay, right then! Let's get our "Bake Off" on. This chocolate ganache recipe is ridiculously easy. Honestly, it's so simple, even I can't mess it up.

Two-Ingredient Magic!

This is proper easy chocolate ganache recipe . It uses only two ingredients. That's it! It’s rich, decadent, and ready in minutes.

This amazing recipe hails from France. This two-ingredient version is crazy simple and fast. I promise it’ll become your go-to for everything sweet.

It's dead easy. Expect to spend only about 7 minutes, plus 30 if you chill it. This recipe makes about 1 1/2 cups of pure chocolate bliss.

Why You'll Love This Ganache

This dark chocolate ganache is surprisingly good for you. It has antioxidants. It's perfect for a fancy dessert or a cheeky weekday treat.

This recipe is special because it's so versatile. You can use it for anything. It’s great as a chocolate ganache frosting , a glaze, or even truffles.

Seriously, the possibilities are endless. Imagine it on a cake, drizzled over ice cream, or even eaten straight from the spoon.

Who are we kidding. I've done that!

The Star Ingredients

To make this chocolate ganache glaze , you only need two things. You'll need quality dark chocolate (about 8 ounces) and some heavy cream (1 cup).

Seriously, that’s it! Now, let's dive into the ingredients and get this show on the road!

Ingredients & Equipment: Ganache Goodness!

Okay, right then! Let's get our "Bake Off" on and whip up some chocolate ganache that even Mary Berry would approve of.

We're diving into a two-ingredient wonder today. Honestly, this recipe is so simple, it's almost embarrassing! I've made this easy chocolate ganache recipe more times than I can count.

Trust me, it's a game changer.

Main Ingredients for Your Chocolate Ganache

8 ounces (225g) high-quality dark chocolate, finely chopped. Aim for chocolate with 60-70% cacao for that perfect balance. The better the chocolate, the better the ganache!
1 cup (240ml) heavy cream, with a minimum of 36% milk fat. In the UK, that's your trusty double cream.

Quality counts. Splurge on decent chocolate. It's the star, after all! This is a dark chocolate ganache recipe. If you fancy milk chocolate, just be prepared for a sweeter result.

Seasoning Notes for the Best Ganache Ever

Seriously, with just two ingredients, there's not much seasoning to talk about. But consider a pinch of sea salt to enhance the sweetness of the chocolate ganache .

Also, you can add in something with the cream like 1-2 tablespoons of instant espresso powder to the cream before heating.

For a richer chocolate ganache frosting , sometimes a little vanilla extract doesn't hurt either.

Equipment Needed for Chocolate Ganache

A heat safe bowl (glass or stainless steel). I usually just use pyrex.
A small saucepan.
A whisk.
Optional: A rubber spatula is nice to scrape every last bit.

Essential tools only here, folks. You don't need fancy gadgets to make amazing chocolate ganache . If you don't have a whisk, a fork will do in a pinch.

I've been there! It can even be used to make ganache for truffles .

The Secret's Out: Two-Ingredient Chocolate Ganache!

Okay, right then! Let's get our "Bake Off" on. I'm about to let you in on a major secret. You know that super fancy, glossy chocolate ganache you see on Bake Off? Well, you can make it at home and it only needs two ingredients .

Yes, you read that right. TWO.

Prep Steps: Get Your Ducks in a Row

First things first: the mise en place! Before you even think about switching on the hob, chop up 8 ounces (225g) of your best dark chocolate I'm talking the good stuff, 60-70% cacao is perfect.

Get 1 cup (240ml) heavy cream ready too. This needs to be proper heavy cream, the type with at least 36% milk fat .

Honestly, skimping here is just sad.

step-by-step to Ganache Glory

Pop that chopped chocolate into a heat safe bowl. Glass or stainless steel works a treat.
Heat your heavy cream in a small saucepan over medium heat. Watch it like a hawk!
As soon as it starts to simmer tiny bubbles around the edge, do not boil , take it off the heat.
Immediately pour that hot cream over the chocolate. Then... wait! Resist the urge to stir. Give it 1 minute to work its magic.
After 1 minute , gently whisk from the center outwards until smooth and glossy.

Pro Tips: Level Up Your Ganache Game

Honestly, the biggest mistake people make is not using quality chocolate. It's worth the extra few quid.

Want to make it even easier? You can heat the cream in the microwave. Do it in 30-second bursts though, so it doesn't explode.

For a thicker ganache, like if you're using it as chocolate ganache frosting , chill it in the fridge for at least 30 minutes .

Or you can even make this chocolate ganache ahead of time. It keeps well in the fridge for a few days.

Recipe Notes: Ganache Gold!

Okay, right then! Let's get our "Bake Off" on and chat about some ganache. This easy chocolate ganache recipe is a winner, but here are a few extra bits.

Serving Suggestions: Pretty as a Picture

Honestly, the possibilities are endless! For a super simple but stunning dessert, just pour it warm over a freshly baked cake.

Let the chocolate ganache glaze drip down the sides. So posh. Try serving this with fresh raspberries for an extra touch .

You know? Or chill it, roll it into little balls, and bam ganache for truffles ! Dust them with cocoa, and ta-dah! It's way easier than you think.

Storage Tips: Keepin' it Fresh

If you have any leftovers (unlikely, I know!), pop it in an airtight container. Stick it in the fridge for up to 3 days.

To reheat, just microwave it in short bursts. Give it 15 seconds at a time. Stir in between until it's smooth again.

Freezing? Not really recommended, tbh. The texture might change. It's better to make it fresh.

Variations: Mix it Up!

Fancy a change? Make a dairy-free chocolate ganache ! Use full fat coconut cream instead of the double cream. It gives it a lovely, subtle coconutty taste! Amazing.

For a seasonal twist, try adding a pinch of cinnamon or nutmeg during the winter. Or, in summer, add some orange zest.

It'll be divine!

Nutrition Basics: The Good Stuff (Kinda)

Two ingredient ganache is delicious, there’s no denying it, but let's be real, it’s a treat. Think of it as a splurge.

Each serving has around 150-200 calories, but who’s counting when it tastes this good? The dark chocolate does have some antioxidants.

That’s a win, right?

So there you have it! Everything you need to know to make perfect dark chocolate ganache . Don't be afraid to experiment and make it your own. Get baking! You’ve got this!

Frequently Asked Questions

Why did my chocolate ganache turn out grainy? Oh crumbs!

A grainy chocolate ganache is usually caused by overheating the chocolate or not allowing the hot cream to sit long enough before whisking. The key is gentle melting let the cream work its magic for a minute before you start whisking.

If it seizes, try adding a tablespoon of warm cream at a time and gently stirring until it smooths out. Think of it like rescuing a sticky situation with a cuppa patience is key!

Can I make chocolate ganache with something other than dark chocolate?

Absolutely! While dark chocolate is a classic, you can definitely use milk chocolate or white chocolate. Just be mindful that milk and white chocolate are sweeter, so you might want to adjust the recipe slightly. For white chocolate, a pinch of salt can really balance the sweetness.

It's like adding a dash of Marmite to a cheese toastie unexpectedly brilliant!

How do I store leftover chocolate ganache, and how long does it last?

Leftover chocolate ganache can be stored in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature or gently warm it up to your desired consistency.

You can even freeze it for longer storage (up to 2 months), just be aware that the texture might change slightly upon thawing. It's like having emergency chocolate rations always a good plan!

My chocolate ganache is too thin! What can I do?

If your chocolate ganache is too thin, don't despair! Pop it in the fridge for about 30 minutes to an hour, and it should thicken up nicely. The colder it gets, the firmer it will become, so keep an eye on it. If it's still too thin, you can gently melt a little extra chocolate and whisk it in.

Think of it as giving it a little extra "oomph" to reach the perfect consistency.

What's the best way to use chocolate ganache? Give us some ideas!

Oh, the possibilities are endless! You can use chocolate ganache as a glaze for cakes, a filling for pastries, or even roll it into truffles. It's also delicious served with fresh fruit, like strawberries, for a simple yet elegant dessert. Feeling adventurous?

Add a dollop to your morning porridge for a truly decadent start to the day you deserve it!

Can I make a dairy-free chocolate ganache?

Yes, you can! For a dairy-free chocolate ganache, simply substitute the heavy cream with full fat coconut cream. Make sure to use the thick part from the top of the can for the best results. The flavour is subtly different, but still incredibly rich and delicious.

It's a great option for vegans or anyone with a dairy intolerance everyone deserves a bit of chocolatey goodness, right?