2-ingredient chocolate ganache - perfect as a filling or for glazing desserts such as cakes |

Chocolate Ganache

Make 1/2 of this recipe if you want to drizzle the ganache onto the top of a 9-inch or 10-inch round cake or bundt cake.
YIELD 1 and ¾ cups


  • 230 g/8 oz. semisweet or bittersweet chocolate , finely chopped
  • 1 cup (240 ml) heavy cream
  • 1-3 teaspoons alcohol such as brandy or liquor of your choice , optional


  1. Place chocolate in a medium heat-proof bowl. Set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for 1-2 minutes. Then, whisk mixture gently until completely melted and smooth. Add alcohol, if using, and whisk to combine.
  2. Ganache can be kept in the fridge, covered, for up to a week. Reheat gently (to avoid burning) in the microwave.