Easy Chocolate Ganache (Just 2 Ingredients!)

Cook Time 1 minute
Total Time 1 minute

Chocolate Ganache is the perfect chocolate topping to any dessert and it only takes one minute and two ingredients to dress up any dessert!

We love adding chocolate to our favorite homemade desserts along with Whipped Cream and Vanilla Ice Cream for the perfect dessert add-ons.

Chocolate Ganache Recipe Chocolate Ganache Recipe

Chocolate Sauce is one of the easiest “recipes” you’ll ever make and the first time you read this one you’ll have it memorized permanently because it really is that easy. The thing about this recipe is that it was the first one I ever used as a dinner party trick to impress clients as a trained chef.

How to Make Chocolate Ganache

Want to know how to make clients ooh and ahhh? Take some chocolate disks, add some heavy cream (also known as whipping cream) and microwave it for one minute. Let them sit for one minute, whisk the hot cream for 30 seconds and you have the silkiest, smoothest chocolate sauce you’ve ever made.

I promise, you will never buy bottled chocolate sauce again.

Ganache Recipe

The recipe is just a ratio of chocolate to whipping cream. 1:1 ratio. If you let the ganache cool completely and harden in a refrigerator it would be a slightly less hard version of my recipe for Chocolate Truffles without the cocoa powder that I roll them in.

You can use a double boiler to make the ganache as well, the microwave is just easier and doesn’t require ensuring you have a heatproof bowl that won’t crack over the small saucepan.


  1. Top Vanilla Ice Cream with it, let’s enjoy classics for a second.
  2. Make a banana split with Strawberry Topping and Pineapple Topping.
  3. Dip Strawberries in it, using any kind of chocolate you’d like, dark chocolate, milk chocolate, semi-sweet or even white chocolate.
  4. Let it come to room temperature, then whip in a stand mixer for 3-4 minutes until light and fluffy for a frosting.
  5. Whip softened cream cheese and pipe it between two Chocolate Chip Cookies.
  6. Add it to a layer cake, like Chocolate Cake as a filling.
  7. Dip fondue dessert favorites in it like graham crackers, marshmallows or pound cake.
  8. Add ¼ cup of peanut butter to the mixture and whisk well, the chocolate peanut butter mixture when warm will drizzle perfectly.
  9. Pour into a small pan and let cool in the fridge to enjoy like a fudge! You can add toppings too!
  10. Dip candies or caramels in it and let it harden in the fridge.
  11. Add milk to it for Chocolate milk or add warmed milk to it for hot chocolate!

Chocolate Sauce Recipe

I have successfully done this with white chocolate, milk chocolate, semi-sweet chocolate, bittersweet chocolate and even unsweetened chocolate (for a more complicated dessert recipe that involved adding other sweetened ingredients later).

IF you somehow end up with grainy sort of broken sauce (think like an oil based salad dressing) do not add more cream. Add 1 tablespoon of water to it and keep whisking over low heat. If still not emulsified try a second tablespoon.

Add 12 ounces of your favorite chocolate to a bowl. Add 12 ounces of heavy cream on top.

Microwave for 1 minute. Now just let it hang out for 5 minutes. Argh I know, I promised you one minute but should this time really count? We’re not even doing anything, just I don’t know, scooping out our ice cream while it all melts?

All done now, whisk together. Boom. Best Chocolate Sauce ever.

I have successfully done this with white chocolate, milk chocolate, semi-sweet chocolate, bittersweet chocolate and even unsweetened chocolate (for a more complicated dessert recipe that involved adding other sweetened ingredients later).

How to Save broken Chocolate Ganache:

IF you somehow end up with grainy sort of broken sauce (think like an oil based salad dressing) do not add more cream. Add 1 tablespoon of water to it and keep whisking. If still not emulsified try a second tablespoon.

Pin this recipe now to remember it later

Pin Recipe

Rich Chocolate Ganache (1 Minute & 2 Ingredients!)

Heavy Cream and Chocolate come together to make the most indulgent, rich Chocolate Ganache and it only takes one minute of cooking time!
Yield 12
Cook Time 1 minute
Total Time 1 minute
Course Dessert
Cuisine French-ish
Author Sabrina Snyder


  • 12 ounces chocolate (your choice for the type, I normally use bittersweet Guittard discs)
  • 12 ounces heavy cream


  • Add chocolate and heavy cream to a bowl and microwave for 1 minute then let sit for 1 minute.
  • Now let it hang out for 1 minute, then whisk together for 30 seconds.


Calories: 241kcal | Carbohydrates: 17g | Protein: 1g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 38mg | Sodium: 15mg | Potassium: 103mg | Fiber: 1g | Sugar: 14g | Vitamin A: 415IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.8mg

Easy Chocolate Ganache

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Sounded too good to be true, but it wasn’t. Had success making it every time in different quantities and have used it several different ways.

    I’ve been using a super-duper low wattage microwave and I just nuke it longer in 1 minute or shorter increments, until the bottom of the bowl feels like the cream is hot enough to melt the chocolate.

    This really is easy & delicious!

  2. Can you help with instructions for those who don’t have a microwave? How long on the stove? Bain-marie style or in the oven? For how long?

  3. Looks beautiful and I know it is delicious! Do I need to adjust recipe to make it shinny and thick like fudge? Actually, I want to gift it like fudge candy with nuts! Should I add butter?
    Thank you.

    PS I have made and enjoyed many of your recipes!

  4. If I make this the evening before a get together, will it harden and need to be softened up before serving after refrigerating? I want to make a cheesecake with the ganache, but have so many things to do, last minute. It would be so helpful if I can make this the day before along with my cheesecake.

    1. This recipe is so quick that I’ve always made it fresh. It can be stored in the fridge though but will harden up due to the cold. Just allow it to sit out and come to room temperature before using. Enjoy!

    1. Yes, use chips, they’ll work just fine! Yes I pour this on cakes all the time (remember to refrigerate since it contains dairy).

  5. I have a question! I plan to make this as an accompaniment to a raspberry cheesecake I am making for a friend. I just want to give her a squeeze-bottle filled with it. My questions are: 1. Will it be thin enough to go through a squeeze-bottle top; and, 2. If I make it the day before, will it harden or be just as runny the next day? (I assume to leave it out of fridge)

    1. What a sweet gesture for your friend! It is thin enough to go through a squeeze bottle but you really don’t want to make it too far ahead of time otherwise it will harden up. If you want to make it thinner, you could always add more cream.

  6. Glad I found this simple ganache recipe, I am going to attempt to make ganache for the first time ever next weekend for a friend’s bridal shower cupcakes

  7. This ganache is heavenly!! I can eat it on pretty much anything, from bacon to cupcakes! Yum!

  8. This looks like a perfect recipe – simple and delicious. I think I love your strawberry idea best. Yum!

  9. that chocolate looks amazing. wow. I cant believe you can make something that looks so amazing in 1 minutes. This is a def must try.

  10. This is so easy to make i do not know why i have never tried making it before. It is so delicious i am going to make some this weekend.

  11. This looks so delicious. I can think of a few great recipes i can use this in. I am excited to give it a try.

  12. I have never tried making this before. I will have to get the ingredients together so i can make this delicious recipe.

  13. Can I just choose all 10 of the ways you suggested to use the Ganache? Yum! I am sure the strawberries dipped in it would be especially delightful!

  14. You just gotta love a ganache that is ready before you can sneeze! wow love the shiny color, and all that melted chocolate makes me really hungry! Pinned!

  15. This is such a dangerous technique to know! I foresee multiple batches of microwaved ganache appearing in my kitchen and multiple pounds appearing on my bathroom scale!

  16. Oh my goodness, this is so super-simple… how have I not made this before. Thanks so much for the recipe. I will be making this the next time I have a party. It would be perfect for just about everything.

  17. Oh this is too easy! I have got to try this! Shared and pinned for a later date! Can’t wait to eat this up!

  18. Oh my gosh all that chocolate looks heavenly! I love how easy this is to make I am going to have to try it out.

  19. I feel like I make this AT LEAST once a week. We try to keep a tub on hand for last minute projects too- it’s delicious!