Easy 2-Ingredient Chocolate Ganache – Tutti Dolci Baking Recipes

Made with high quality chocolate and heavy cream, pure chocolate ganache comes together in less than 5 minutes and makes the perfect topping or drizzle for your favorite chocolate desserts. Use this ganache for cake, cupcakes, and more!

Smooth and glossy chocolate ganache is my favorite way to dress up a chocolate loaf cake or homemade cupcakes. It’s rich, decadent, and absolutely delicious!

I love making ganache from scratch because I can pick and choose the chocolate I use based on the flavor profile I’m going for: rich and smooth or dark and bold.

High quality semisweet baking bars or bittersweet chocolate (60% cacao) both work well. I don’t recommend using chocolate chips because they contain added stabilizers that prevent them from melting completely (and our goal is a perfectly smooth ganache!).

Step by Step: Chocolate Ganache

Start by chopping up a 4 ounce (113 gram) chocolate bar (I use and love Ghirardelli semi-sweet baking bars). For ease, you’ll want to use a very sharp knife or a serrated knife to finely chop the chocolate.

Place the chopped chocolate and a pinch of salt (to bring out the flavor!) in a medium heat proof bowl.

Next, bring heavy cream to a simmer in a small saucepan over medium-low heat. Watch for small bubbles forming at the edge of the pan (do not boil or overheat the cream).

Immediately pour the warm heavy cream over the chopped chocolate. Cover the bowl with a plate and let stand for 1 to 2 minutes to allow the cream to soften and warm through the chocolate.

Stir mixture gently with a rubber spatula until chocolate is completely melted and the mixture is smooth.

You can use the warm ganache immediately as a topping, or let it stand at room temperature for about 20 minutes to thicken slightly before using as a drizzle.

How to Use Chocolate Ganache

Did you try this Chocolate Ganache Recipe? Let me know by leaving a comment and rating below!

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