An easy two-ingredient chocolate ganache ready in about five minutes. Use this silky ganache as a glaze, drip, dip, or let it set to make frosting or truffles.
This quick chocolate ganache is a versatile sauce for many desserts. With just bittersweet chocolate and heavy cream, you can make a smooth, glossy ganache in minutes that works for glazing cakes, dipping fruit, creating drip cakes, or setting into frosting and truffles.
Start with good-quality chocolate for the best results. High-quality chocolate typically has a short ingredient list, a glossy finish, and a clean snap when broken. Choose dark, bittersweet, or semisweet chocolate for a richer, more intense flavor.
How to Make 5 Minute Chocolate Ganache
Break the chocolate into small, uniform pieces and place them in a microwave-safe bowl. Pour the heavy cream over the chocolate.
Microwave in 20-second intervals, stirring thoroughly between each interval. Depending on your microwave, you may need three to four intervals. When the chocolate has mostly melted, stop microwaving and stir until the mixture becomes smooth and homogeneous.
The finished ganache should flow smoothly off a spoon with no unmelted pieces. If it cools and thickens too much, gently reheat it or stir in a teaspoon of cream at a time to thin it to the desired consistency.
Ways to Use Chocolate Ganache
Ganache can be used warm and pourable or cooled and firm. Common uses include:
- Melted (warm and silky) – ideal for:
- Glazing cakes, cupcakes, and pastries
- Dipping strawberries, fruit, cookies, pretzels, marshmallows, and cake pops
- Drip effects on layered cakes
- Hardened (cooled or chilled) – ideal for:
- Truffles – roll set ganache into balls and coat with cocoa, nuts, or sprinkles
- Chocolate frosting – pipeable or whipped into a thicker frosting
Glazing
To glaze a cake, set the cake on a wire rack over a baking sheet to catch drips. Make sure the ganache is pourable — if it has set, warm it until it flows smoothly. Test on a scrap piece of cake to check consistency, then pour the ganache over the cake in one motion to cover evenly.
Dipping
- Dip strawberries and other fresh or dried fruits
- Coat pretzels, marshmallows, cake pops, or cookies
- Use for cookie decoration once it firms slightly
Drip Cakes
For drip cakes, transfer warm ganache to a squeeze bottle or use a small spoon to apply the drips around the cake edge. Test a drip first: rewarm briefly if too thick, or chill until slightly firmer if too thin.
Chocolate Ganache Truffles
To make truffles, chill the ganache until firm, scoop or shape into balls, and roll in cocoa, chopped nuts, powdered sugar, or sprinkles.
Piped Chocolate Frosting
Let ganache cool and set completely, then pipe it using a pastry bag and tip for a dense, elegant frosting.
Whipped Chocolate Frosting
After the ganache has fully cooled, whip it with a whisk attachment on medium-high until light and fluffy, about 3–4 minutes, to make a lighter frosting suitable for cupcakes and cakes.
Common Questions
How do you make chocolate ganache thicker?
To thicken ganache, let it cool at room temperature or chill in the refrigerator. As it cools it will firm up. Avoid stirring while it cools to prevent lumpiness. To thicken quickly, add small pieces of unmelted chocolate and gently heat in short bursts, stirring until smooth.
Does ganache need to be refrigerated?
Store leftovers in an airtight container in the refrigerator with plastic wrap pressed over the surface to prevent a skin from forming. Use within a week. To reheat, warm in a microwave-safe bowl for short intervals (about 10 seconds), stirring between each until you reach the desired consistency.
What is the difference between ganache and frosting?
Ganache is made from chocolate and cream and is typically less sweet and richer than traditional frosting, which usually relies on butter and powdered sugar. Ganache can be used as a frosting when cooled and whipped or piped, but its flavor and texture differ from classic buttercream.
I hope you enjoy this simple 5 minute chocolate ganache. Leave a comment or question — I’d love to hear how you use it.
Want more? Try these other recipes.
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5 Minute Chocolate Ganache
Ingredients
- 4 oz bittersweet chocolate bar
- ½ cup heavy creamOptional: additional 1–3 teaspoons for a thinner consistency
Instructions
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Break the chocolate into small, uniform pieces and place in a microwave-safe bowl with the heavy cream. Microwave for 20 seconds at a time, stirring well after each interval. Repeat as needed until mostly melted.
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When the chocolate has melted into small pieces, stop microwaving and stir until the mixture is smooth and silky. It should flow smoothly from a spoon with no unmelted bits. See notes below for uses and storage.
Notes
Yields about 3/4 cup of ganache.
Glazing a Cake
Ensure the ganache is pourable; warm gently if it has set. Test on a scrap piece of cake to confirm the consistency. Pour over the cake in one motion for an even glaze.
Piped Chocolate Frosting
Allow ganache to cool at room temperature until firm, then transfer to a pastry bag and pipe as a dense, decadent frosting.
Whipped Chocolate Frosting
Once fully cooled, whip the ganache on medium-high with a whisk attachment until light and fluffy, about 3–4 minutes.
Tips:
- Ganache thickens as it cools. Reheat briefly in short bursts to make it pourable again.
- To firm ganache faster, chill it in the refrigerator; it also firms at room temperature.
Storing Leftovers:
Store in an airtight container with plastic wrap pressed on the surface to prevent drying. Keep refrigerated and use within a week. Reheat in short intervals, stirring between each, until you reach the desired texture.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
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