If you need a creamy chocolate ganache recipe that can be used as a filling for peanut butter cookies, a frosting or drips for cakes to swoon over, stop your search! This super easy ganache has only 2 ingredients and can be made with or without a double-boiler. Plus, all the tips needed to thin, thicken, store and freeze it!
Dontchya just love a recipe with barely any ingredients (2!) that can be used in so many different ways? Chocolate ganache is one of them. Using 2 ingredients and 2 simple steps, you can have a creamy chocolate ganache for cakes, cookies, drips and dips.
In case you can’t wait, you can make a batch in about 10 minutes and use it in mint chocolate chip ice cream cake, these peanut butter pretzel bars or as a sandwich filling between my pretty famous chewy peanut butter cookies.
Two ganache ingredients
- Chocolate. Your chocolate can come in many forms. There are some purists who will say don’t use chocolate chips. I have used them successfully as shown here but I do prefer bittersweet chocolate (usually 70%).
- Heavy cream. You can use anything labeled heavy whipping cream or whipping cream.
Ganache Chocolate:Cream Ratio
2:1 – two parts chocolate to 1 part cream – for a thick, fudge-like filling
1:1 – equal parts chocolate and cream for drips that run down the sides of cakes
See below for tips for how to make chocolate ganache without cream!
How to make chocolate ganache, step by step instructions
- In a saucepan, bring a small amount of water to a simmer or low to medium-low heat.
- Set a heatproof bowl over the pan so that the edges rest on the sides of the pan and the bottom of the pan is just above the simmering water.
- Add chocolate to the bowl and stir until completely melted.
- Pour warm heavy cream over the melted chocolate and completely whisk. You can also heat the cream right in the double boiler with the chocolate and whisk the whole time.
- Warm heavy cream in a microwave-safe glass measuring cup until small bubbles form on the edges about 30 seconds to 1 minute.
- Pour warm cream over chocolate and whisk until the chocolate is completely melted and smooth.
How to make chocolate ganache without cream
I ran a little test on making chocolate ganache with 2% milk and another batch using half-and-half.
Ganache without heavy cream
To make ganache using milk or half-and-half, use a 2:1 ratio of chocolate to milk.
- Ganache with 2% milk: Creamy but slightly less chocolatey. Sets up quicker than fuller fat ganache made with cream or half-and-half. Good for a cookie filling.
- Half-and-half ganache: Better for frosting when a richer flavor is desired. Excellent for a cookie filling.
How long can chocolate ganache last in the fridge?
You can refrigerate chocolate ganache for up to 7 days.
Can I freeze chocolate ganache?
Absolutely! Freeze ganache in a freezer-safe bag or container for up to 3 months and thaw in the fridge. Whisk before using.
NOTE: If for some reason you end up with freezer crystals, do not mix them into the chocolate. Blot them off the top of the chocolate before whisking or you risk the chocolate seizing.
How to Make Creamy and Thick Chocolate Ganache for Filling and Frosting
- Place chocolate chips in a heatproof glass bowl.
- Heat 1 cup of the whipping cream in a small saucepan over medium heat until you get small bubbles on the edge of the pan and a slight skim on top of the cream.
- Pour heated cream over chocolate chips and whip with a whisk until you get a smooth, creamy ganache.
- Pour ganache (or store-bought topping) over cooled crust and evenly spread out with a spatula over the whole crust.