5 Minute Chocolate Ganache
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 and make a decadent chocolate frosting or truffles!
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.
This recipe makes about ¾ cup of chocolate ganache.
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 extra pieces of cake.
It's best to pour the ganache over the cake in one go and cover the entire cake all at once.
Piped Chocolate Frosting
Once the chocolate ganache has completely cooled at room temperature, 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 light and fluffy, about 3 - 4 minutes.
Refrigerate any leftovers 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.
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.
- 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.
Calories: 181kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 11mg | Potassium: 150mg | Fiber: 2g | Sugar: 5g | Vitamin A: 292IU | Calcium: 27mg | Iron: 2mg