2-Ingredient Chocolate Ganache — Firm and Perfect for Cakes & Layered Desserts
A rich, silky ganache made with just two ingredients that sets beautifully firm — ideal for filling layer cakes, trifles, and pastries. Choose from dark, milk, or white chocolate to match any recipe.
🛒 Ingredients
4 servings
- — Dark Chocolate Ganache —
- 200 g dark chocolate (min. 60% cocoa)
- 200 g heavy cream, at room temperature
- — Milk Chocolate Ganache —
- 200 g milk chocolate
- 150 g heavy cream, at room temperature
- — White Chocolate Ganache —
- 200 g white chocolate
- 100 g heavy cream, at room temperature
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Directions
- 1
Finely chop the chocolate with a knife or use chocolate chips for more even melting.
- 2
Melt the chocolate in a double boiler or microwave in 20-second bursts, stirring well between each interval until fully melted.
- 3
Allow the melted chocolate to cool slightly at room temperature for a few minutes.
- 4
Pour the room-temperature cream over the chocolate and blend with an immersion blender until the ganache is smooth and glossy.
- 5
Press plastic wrap directly onto the surface of the ganache to prevent a skin from forming.
- 6
Refrigerate for at least 2 hours, or overnight, until completely set and firm.
💡 Chef's Tip
The chocolate-to-cream ratio controls the firmness — more chocolate means a denser ganache. For a whipped, airy version, let the ganache set fully in the fridge, then beat with an electric mixer until light and fluffy before using.
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