5 Minute Chocolate Ganache

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If you’ve never had Chocolate Ganache before, you need to!  Ganache is a lush, rich and chocolatey dessert topping that sounds fancy and tastes fancy…  but the great thing is that ganache so easy to make!

Ganache is the Ultimate Dessert Topping

You are literally just 2 ingredients and 5 minutes away from this amazingness.  Once the ganache is whisked, it can be immediately poured over a dessert (like Cookie Dough Brownies or Chocolate Orange Pie) for a silky covering.  If you let it sit at room temperature it can also be piped for an amazingly rich dessert topping!

Chocolate Ganache piped on top of chocolate cupcake

What is Chocolate Ganache?

Chocolate Ganache is a rich and lush dessert topping, almost like a glaze.  The difference between a ganache and a glaze is the ingredients (and flavor).  Chocolate ganache needs just two ingredients (cream and chocolate) although some bakers add a bit of butter as well.

Once combined, the result is very silky and rich and can be poured, piped or spread over your favorite Chocolate Cakes.

How to Make Chocolate Ganache

This topping couldn’t be easier to make!

  1. Combine chocolate and hot cream. Allow to sit undisturbed for a few minutes.
  2. Whisk until smooth.
  3. Pour or pipe onto desserts.  Easy right?

If you are pouring the ganache, you are going to want to let it cool at room temperature for at least 30 minutes before refrigerating.  This helps keep it nice and shiny. Chocolate ganache can also be whipped with a hand mixer to make an amazing Chocolate frosting!

Chocolate cupcake with ganache

How to Pipe Chocolate Ganache

Once your ganache has cooled to room temperature, it can be piped.  Check the consistency by using a spoon and scooping little bit out, if it will hold a peak, it’s ready.

Place the ganache into a piping bag and simply pipe onto your desserts.  If you’d prefer a fluffy ganache frosting, mix it with a hand mixer.

Can You Freeze Chocolate Ganache?

Yes, you can freeze chocolate ganache.  I would suggest placing a layer of plastic wrap on the surface.  Cover or seal it tightly and freeze.  Chocolate Ganache should be defrosted in the fridge overnight and then allow it to sit at room temperature for a few hours before using. 

More Chocolate Recipes You’ll Love

5-minute chocolate ganache recipe
Print Recipe
5 from 7 votes
Servings: 18 servings
Chocolate Ganache
Prep Time:
2 mins
Cook Time:
3 mins
Total Time:
5 mins
 
Author: Holly
Course: Dessert
Cuisine: American
Keyword: CHOCOLATE GANACHE

If you’ve never had Chocolate Ganache before, you need to! It is a lush, rich and chocolatey dessert topping that sounds fancy and tastes fancy… but the great thing is that it’s so easy to make!

Ingredients
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  • 1 cup heavy cream
  • 12 oz semi-sweet chocolate chips
Instructions
  1. Heat heavy cream to boiling. Pour over chocolate chips and let sit for 4 minutes without stirring. Whisk until the mixture becomes dark and thick.
  2. Ganache can immediately be poured over squares or cakes or it can be cooled to room temperature and piped.
Nutrition Information
Calories: 155, Fat: 12g, Saturated Fat: 7g, Cholesterol: 19mg, Sodium: 6mg, Potassium: 117mg, Carbohydrates: 10g, Fiber: 1g, Sugar: 6g, Protein: 1g, Vitamin A: 4.1%, Vitamin C: 0.1%, Calcium: 2%, Iron: 6.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Chocolate Ganache is one of the easiest and most luscious dessert toppings! It takes just TWO ingredients and 5 minutes! Ganache can be poured over cakes and pies or cooled and piped.

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

23 comments on “5 Minute Chocolate Ganache”

  1. Can 2% milk be used instead of heavy cream.  Or will this change the consistency.  I want to pour or drizzle over a chocolate devil  Food cake .

    • I haven’t tried making ganache with milk before. Since you’re just using it as a drizzle, it might work (as it doesn’t need to set up). Let us know how it goes!

  2. Super easy and I love how versatile ganache is .. you can add this to just about any dessert you want and it will be perfect!

  3. Ummmm… say no more. 5 minute. Chocolate. Ganache. I am trying this ASAP!

  4. I can’t tell you how many time I’m making cupcakes and I wish I had an easy chocolate ganache recipe to make instead of buttercream. Saving this recipe for later!

  5. Oh my goodness, that looks so decadent and delicious. I can’t believe it’s that easy!! The perfect adornment to that pretty cupcake. ;-D

  6. So I’ve never made ganache before but 2 ingredients?! You cant beat that!! I’ll have to give this recipe a try!!

  7. I love your chocolate ganache! It is a perfect way to top so many dessert recipes and make a dessert extra special! 2 ingredients and just a few minutes prep for a delicious sauce!

  8. DID YOU SAY CHOCOLATE GANACHE OVER COOKIE DOUGH BROWNIES.  Sold.  I’m so sold.  This ganache looks awesome – and so insanely easy.  I can’t wait to try it out!!

  9. I love how deceptively easy ganache is to whip up! Such a perfect topping for cupcakes too beacuase yours look moist and heavenly!

  10. If I can make ganache in 5 minutes, I will make it everyday! Thanks for sharing.

  11. I don’t think a week goes by that I’m not making a batch of ganache – it somehow winds up in or on so many of the desserts I make! I am, admittedly, not even a chocolate fan, but my husband sure loves to lick the bowl!

  12. Ganache always looks so luxurious, and your cupcakes look fabulous with it piled high! Thanks for the tips on keeping it nice and shiny. This looks so delicious!

  13. I guess I can’t use the excuse that I don’t have enough time to make it when it comes to this ganache! Also, I am all over anything chocolate ;)

  14. Hi, can ganache be used to cover cake pops? The cany melts Crack over my pops. Maybe adding heavy cream to the candy mixture may prevent that?

    • Ganache is much softer and won’t work for cake pops. I add a little bit of vegetable oil to my chocolate when coating strawberries. This keeps it from cracking.

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