Easy 2 Ingredient Chocolate Ganache

Chocolate ganache is one of my most used and most loved ingredients.  I love how versatile it is – when it’s not set yet and pourable, I use it for my “drip cakes”, and when it’s thickened, I can use it to fill cakes, macarons, or even make truffles!

Today I’m sharing a very simple chocolate ganache recipe that you will easily memorize since it’s just 2 ingredients.

Chocolate Ganache Recipe:

1/3 cup chocolate chips or chopped chocolate (semi-sweet or milk)

1/4 cup heavy whipping cream

Place both ingredients in a microwave safe bowl and heat in 10 second increments, stirring in between each session. Usually this will take about 2-3 times in the microwave.  You want the chocolate chips to be melted and fully incorporated with the cream, but you do not want to burn and seize the chocolate.  If this happens, the chocolate will harden and you will not have a smooth ganache.

A few ways to use your ganache:

For drip cakes 

Chill the cake that you will be using.  Make sure your chocolate ganache is not too runny or too thick.  You should not use it right out of the microwave; let it cool down to room temperature.  You can test the ganache by spooning it over the edge of your cake to see how it drips down.  If you like the drip to be a little thicker so that it doesn’t run all the way down the side of the cake, you can leave the ganache out a bit to thicken up. I like to start at the edge of the cake and then fill the middle in at the end.

With this recipe, you can use it as a drip for a 6 or 8 inch cake.  You can also use this consistency to pour over your desserts as well, or drizzle on top of cupcakes for instance.

To fill cakes/macarons/etc 

Let the ganache set until it’s thick, or you can place in the refrigerator to speed up the process.  I like to give it a mix with a spatula before using.  You can fill a pastry bag and pipe your ganache, or you can spoon it onto whatever you desire.

To make truffles  

Make sure your ganache has completely set, and is chilled in the refrigerator.  I like to use gloves when making truffles for 2 reasons: it’s a lot cleaner, and direct contact with your hands may melt the chocolate more easily.  Using a spoon or melon baller, scoop the ganache and form it into a ball with your hands.  Then you can roll your truffle in anything from cocoa powder to coconut shavings to crushed nuts.  Place your truffle on a baking pan lined with parchment paper and let it set in the freezer or refrigerator for about half an hour.


Wrap your bowl with saran wrap, and let the saran wrap touch the top of the ganache to prevent a sugary crust from forming.  You can leave it outside at room temperature for 2-3 days or in the refrigerator for 2-3 weeks.

You can also easily adjust this recipe to your liking – double or triple the ratios to get more ganache, add more cream, less cream!

Comment below if you have any questions!  If you try this out, share on social media by tagging #justbakecause