The Easiest, Most Decadent Chocolate Ganache

Just two simple ingredients are all you need for a rich, velvety chocolate ganache. This recipe is the secret to a decadent, professional-looking drizzle or a rich, spreadable frosting.

If you're looking for pure, unadulterated luxury, this is it. Ganache is a terribly fancy word for what is, quite possibly, the easiest and most impressive trick in the kitchen. It’s just two ingredients, but the result? Oh, heavens. It's rich, it's velvety, and it makes any dessert look like it came from a high-end pastry shop.

What You'll Need:

• 4 ounces (about 1/2 cup) Heavy Cream

• 4 ounces Good-Quality Semi-Sweet Chocolate (chips or a chopped bar will do)

That's it! The golden rule is a 1:1 ratio by weight. Want a thicker, more fudge-like ganache? Use 8 ounces of chocolate to 4 ounces of cream.

How to Make the Magic:

1. Prepare Your Chocolate: Place your chocolate chips or chopped chocolate into a heatproof bowl.

2. Heat Your Cream: Pour the heavy cream into a small saucepan. Heat it over medium heat just until it begins to simmer gently around the edges. Don't let it come to a rolling boil!

3. The Magic "Wait": As soon as you see those simmers, pour the hot cream directly over the chocolate in the bowl. And now... don't touch it! Let it sit for 5 full minutes. This is the secret. It allows the hot cream to gently melt the chocolate from the inside out.

4. Stir to Perfection: After 5 minutes, take a small whisk or spatula and begin to stir gently from the very center of the bowl, working your way out in slow, widening circles. Suddenly, it will all come together into a single, glossy, dark river of chocolate.

5. How to Use It:

   • For a Drip: Let it cool for about 10-15 minutes, then pour it over your chilled cheesecake.

   • For a Frosting: Let it cool at room temperature for an hour or two (or in the fridge, stirring every 15 minutes) until it's thick and spreadable, like peanut butter.