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The Ultimate Easy 2-Ingredient Chocolate Ganache: Ratios for Frosting, Drip, and Truffle Consistency

A spoonful of rich, dark chocolate ganache drips onto a white plate, showing its perfect consistency.
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Make rich, silky chocolate ganache at home using just two ingredients. This simple recipe gives you the exact ratios you need to achieve a perfect consistency for frosting, a glossy drip, or firm truffle filling.

Ingredients

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  • 1 cup heavy cream
  • 8 ounces semi-sweet or dark chocolate, finely chopped

Instructions

  1. Place the finely chopped chocolate in a medium, heat-safe bowl.
  2. Pour the heavy cream into a small saucepan. Heat the cream over medium heat until it just begins to simmer around the edges. Do not let it boil rapidly.
  3. Immediately remove the hot cream from the heat. Pour the hot cream directly over the chopped chocolate in the bowl.
  4. Let the mixture sit undisturbed for 5 minutes. This allows the heat to melt the chocolate thoroughly.
  5. After 5 minutes, gently whisk the mixture starting from the center and working outward until the ganache is completely smooth, glossy, and uniform.
  6. Use immediately for a pourable glaze or let it cool to reach a thicker consistency for frosting or filling.

Notes

  • For a thinner, pourable ganache drip, use a 1:1 ratio of chocolate to cream by weight.
  • For a thick, spreadable chocolate cake frosting, use a 2:1 ratio of chocolate to cream by weight (e.g., 12 oz chocolate to 6 oz cream).
  • For firm chocolate truffle base, use a 3:1 ratio of chocolate to cream by weight (e.g., 12 oz chocolate to 4 oz cream).
  • If the ganache does not come together, gently reheat the mixture over a double boiler for a few seconds and whisk again.

Nutrition

Find it online: https://fooddexterity.com/chocolate-ganache-easy-recipe-ratios/