An easy 2 ingredient chocolate ganache recipe ready in just 5 minutes! Use this silky chocolate ganache for cakes, glazes, dips & drips! Or let it harden to make a decadent chocolate frosting or truffles!
This easy 5 minute chocolate ganache is a delicious and versatile chocolate sauce you can use on any desserts! This is a simple, two ingredient recipe, made with just bittersweet chocolate and heavy cream!
The key to making good chocolate ganache is to start with a good quality chocolate. Good quality chocolate has just a few ingredients, easily melts in your mouth, and has a shiny, glossy finish. It should ‘snap’ when you break it apart which is a sign of properly tempered chocolate.
Use a dark, bittersweet, or semisweet chocolate for a deeper, more intense chocolate flavor.
How to Make 5 Minute Chocolate Ganache
Start by breaking up the chocolate into small, uniform pieces. Add it to a microwavable bowl and pour in the heavy cream.
Next, microwave it for 20 seconds at a time, stirring thoroughly after each time. Depending on the strength of your microwave, you may need to repeat this 3 to 4 times.
When the chocolate has melted into small pieces, stop microwaving it, and keep stirring until you end up with a smooth, homogenous, silky chocolate sauce.
The chocolate ganache should flow smoothly off your spoon and there should be no unmelted pieces of chocolate.
If you want it to be thinner, it may need to be reheated as it thickens as it cools. If it’s still too thick, add more heavy cream a teaspoon at a time and stir it to combine.
Ways to Use Chocolate Ganache
You can use this 5 minute chocolate ganache in its melted state or its hardened state. Here are the following ways you can use chocolate ganache:
- Melted state – thin, silky, still warm. Use this for:
- glazing – cakes, cupcakes, other pastries
- dipping – cookies, fresh and dried fruits
- drip effects on cakes, i.e. drip cakes
- Hardened state – solid, cold or room temperature
- truffles – use as a base for truffles
- chocolate frosting – piped or whipped
Use chocolate ganache to glaze cakes, like in this Chocolate Swiss Roll Cake. Place your cake on a wire rack and then place it on top of a baking sheet to catch the run off.
When glazing a cake, make sure the ganache is the right consistency and is easily pourable. If it has hardened, warm it up until it flows smoothly off a spoon. Test the consistency by pouring a small amount over some scrap pieces of cake.
It’s best to pour the ganache over the cake in one go and cover the entire cake all at once.
- make chocolate dipped strawberries for Valentine’s Day
- dip other fresh or dried fruits
- dip pretzels, cake pops, marshmallows
- perfect for coating cookies such as these soft cut out sugar cookies:
For drip cakes, transfer the chocolate ganache into a squeeze bottle or use a small spoon to slowly pour the ganache over the edge of the cake.
Do a test drip to see if it’s the right consistency. If it’s too thick, warm it up 5 seconds at a time in the microwave. If it’s too thin, let it harden a bit more in the fridge or at room temperature.
Chocolate Ganache Truffles
Use this 5 minute chocolate ganache recipe to make chocolate truffles. Truffles are essentially hardened chocolate ganache that’s then shaped into balls and rolled into different toppings.
Piped Chocolate Frosting
Once the chocolate ganache has completely cooled and set, transfer it to a pastry bag with a piping tip. Use this as a thick, decadent chocolate frosting for cupcakes, cakes, and other pastries.
Whipped Chocolate Frosting
Wait for the chocolate to completely cool and then whip it on medium high speed with a whisk attachment using a stand mixer or a hand beater.
Whip it until it becomes lighter and fluffy, about 3 – 4 minutes.
How do you make chocolate ganache thicker?
Chocolate ganache can be made thicker by allowing it to harden or adding more chocolate:
- To harden, allow it to cool at room temperature or in the refrigerator. It will naturally harden up and get thicker as it cools. Do not mix the ganache as it cools because this will make it lumpy.
- Add small pieces of unmelted chocolate bit by bit to thicken up the ganache. You will most likely need to heat it back up to melt the chocolate. Microwave for 7 seconds at a time and give it a good stir after each time until you end up with a smooth, thicker chocolate sauce.
Does ganache need to be refrigerated?
Refrigerate any leftover by placing it in an airtight container. Place a piece of plastic wrap over the surface of the ganache so it doesn’t dry out. Use it within a week of refrigeration.
To reheat, remove the plastic wrap and place it in a microwave safe bowl. Heat it for 10 seconds at a time, stirring after each time until it reaches your desired consistency.
What is the difference between ganache and frosting?
Ganache is a mixture of chocolate and cream whereas frosting is typically made with buttercream and powdered sugar.
Though ganache can be used as a frosting for cupcakes or cakes, it’s different from frosting because it’s less sweet than a traditional frosting and isn’t made with butter and sugar, which make up the primary ingredients in a frosting.
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5 Minute Chocolate Ganache
- 4 oz bar of bittersweet chocolate
- ½ cup heavy cream Optional: additional 1 – 3 teaspoons depending on desired thinness
- Break up the chocolate into small, uniform pieces and add it into microwave safe bowl along with the heavy cream. Microwave for 20 seconds at a time, stirring well after each time. Depending on the strength of your microwave, you may need to repeat this 3 to 4 times.
- Once the chocolate has melted into small pieces, stop microwaving and keep stirring it until you end up with a smooth, homogenous, silky chocolate ganache. It should flow smoothly off your spoon and there should be no unmelted pieces of chocolate. See notes below for ways to use chocolate ganache.
- Chocolate ganache hardens as it cools. Reheat for 7 seconds at a time in the microwave to melt the ganache and get a thinner consistency.
- Harden chocolate ganache by placing it in the refrigerator to thicken and cool. You can also harden it at room temperature.