How to Make Chocolate Ganache with Just 2 Ingredients

If you’re looking for a rich, creamy topping for your desserts, Chocolate Ganache is a must-have in your kitchen repertoire. This versatile chocolate mixture can be used as a filling, frosting, or drizzle for cakes, pies, and other sweet treats. With only two simple ingredients—chocolate and coconut milk—you can whip up a batch of this decadent ganache in just minutes.

Why You’ll Love This Recipe

Easy and Quick: With just two ingredients and a few simple steps, this ganache is incredibly easy to prepare.

Versatile: You can use it for cakes, pies, cupcakes, cookies, and more. It’s also great as a dip for fruits or cookies!
Dairy-Free Option: Made with coconut milk instead of cream, this recipe is perfect for those looking for a dairy-free or vegan ganache.

Ingredients

400 grams (14.10 oz) of milk chocolate (or semi-sweet chocolate)

200 ml (6.76 fl oz) of coconut milk

Step-by-Step Instructions

Step 1: Prepare the Chocolate

Start by breaking the 400 grams of chocolate into small pieces. You can also grate the chocolate if you prefer, which will help it melt faster. Place the chocolate in a heatproof bowl and set it aside.

Step 2: Heat the Coconut Milk

In a small saucepan, pour 200 ml of coconut milk and heat it over medium heat. Warm the coconut milk until it’s hot, but not boiling. Once you see steam rising from the surface and small bubbles forming around the edges, turn off the heat.

Step 3: Combine the Chocolate and Coconut Milk

Pour the warm coconut milk over the chocolate pieces in the bowl. Let it sit for about 1-2 minutes to allow the chocolate to begin melting. After that, gently stir the mixture until all the chocolate has melted and the ganache is smooth and creamy.

Step 4: Use as Desired

Your Chocolate Ganache is now ready! You can use it immediately to drizzle over cakes, pies, or other desserts, or let it cool slightly to thicken if you plan to use it as a filling or frosting.

Pro Tips for Perfect Ganache

Chop Chocolate Evenly: The smaller and more evenly you chop the chocolate, the quicker and more smoothly it will melt when combined with the warm coconut milk.

Avoid Overheating: When heating the coconut milk, avoid boiling it. Boiling can cause the ganache to split, leading to a grainy texture.
Let It Sit: Letting the coconut milk sit on the chocolate for a minute before stirring ensures the chocolate starts to melt evenly without requiring too much agitation.
Cool for Frosting: If you’re using the ganache as a frosting or filling, allow it to cool at room temperature until it thickens to your desired consistency.

Serving Suggestions

This Chocolate Ganache is perfect for a variety of uses. Here are some ideas:

Cake Filling or Frosting: Use it between layers of cake or as a smooth, shiny frosting for the outside.
Pie Topping: Pour it over pies like chocolate or fruit pies for an extra layer of indulgence.
Dessert Drizzle: Drizzle over ice cream, brownies, or cookies for a rich finishing touch.
Fruit Dip: Serve the ganache as a warm dip for fresh strawberries, bananas, or apple slices.

Variations

Dark Chocolate Ganache: Swap out the milk or semi-sweet chocolate for dark chocolate to create a more intense, bittersweet ganache.
Flavored Ganache: Add a splash of vanilla extract, a pinch of sea salt, or even a few drops of peppermint or orange extract for a flavored twist.
Coconut Chocolate Ganache: Enhance the coconut flavor by adding a spoonful of shredded coconut to the ganache before it cools.

FAQs

Can I use a different type of milk instead of coconut milk?

Yes, you can use heavy cream if you prefer a more traditional ganache. However, the coconut milk adds a subtle flavor that complements the chocolate beautifully and makes it dairy-free.

Can I use white chocolate for this ganache?

Yes, white chocolate works well, but since it’s sweeter and more delicate than milk or dark chocolate, reduce the amount of coconut milk slightly to avoid a runny consistency.

How long does ganache last?

Store the ganache in an airtight container in the refrigerator for up to 5 days. To use, gently reheat it in a saucepan or microwave until it reaches your desired consistency.

Can I freeze ganache?

Yes, you can freeze ganache for up to 3 months. To thaw, leave it in the refrigerator overnight, and then warm it slightly before using.

What can I do if my ganache is too thin?

If your ganache is too thin, let it cool at room temperature or refrigerate it for 15-30 minutes to thicken up. If it’s still too thin, try adding more melted chocolate.

Conclusion

This easy Chocolate Ganache recipe is a must-have for any dessert lover. With just two ingredients, you can create a silky, luxurious ganache that enhances everything from cakes to pies to ice cream. Plus, it’s versatile enough for various flavors and dietary needs. Whether you’re looking for a simple drizzle or a rich frosting, this recipe has you covered!