Simple  Chocolate Ganache

This 2-ingredient chocolate ganache recipe shares a simple method that gives perfect results every time! Use it for cakes, cupcakes, or any other desserts!


– 6.8 oz. – Hershey Dark Chocolate Bar – ¼ cup – whole milk + 2 tbsp



1 servings

7 minutes

Step 1

Start by pouring water into a small saucepan about ¼ full. Next, place a heat-proof bowl over the pan.

Step 2

Now, use a serrated knife to chop the chocolate bar to small pieces (or break the chocolate bar into large chunks as shown in the picture) and add it into a bowl and then pour milk into the bowl.

Step 3

Place the small saucepan with water on the stovetop and place the heatproof bowl over it. Turn the heat up to high and bring the water in the pot to a boil. It's best to use this method instead of a microwave since the microwave doesn't heat the milk evenly.

Step 4

Reduce the heat to low and start mixing the milk with chocolate constantly until it becomes smooth in texture with no lumps.

Step 5

Remove the bowl carefully from the saucepan and set aside for the ganache to cool.

Step 6

Once the ganache is cool add 2 tbsp. more warm milk and then mix well again. You can add more milk or less it depends on what thickness you need for your topping decoration.

Step 7

Ganache can be used immediately as a drizzle or left to cool and thicken at room temperature. It will be completely cool in 2 hours.

Step 8

This can be sped up by placing the ganache in the refrigerator, but it will not cool evenly. It is important to give it a few stirs every so often while it is setting in the refrigerator to ensure that it stays even and smooth.

Step 9

Once the ganache is completely cool and thick, it can be piped or scooped with a piping tip or a spoon.