3-Ingredient Chocolate Ganache (Easy 5-Minute Recipe!)
Creamy 3-ingredient chocolate ganache ready in 5 minutes—ideal for cakes, pancakes, or spooning straight from the bowl!
Servings: 4
Calories: 222kcal
Ingredients
- 50 g unsalted butter
- 150 ml double cream
- 3 heaped tablespoons Nutella or 60g chocolate
Instructions
- In a small saucepan, add the butter, double cream, and Nutella. Heat gently over medium heat, stirring until the butter melts and everything comes together into a smooth, glossy ganache—this takes about 2–3 minutes.50 g unsalted butter, 150 ml double cream, 3 heaped tablespoons Nutella
- Alternative method: Heat the double cream in a microwave-safe container for 30 seconds to 1 minute, or until hot. Add the chopped chocolate and melted butter, then stir until smooth and creamy.
- Once done, let it cool slightly. It should be thick enough to coat the pancakes but still pourable.
Video
Notes
- Cooling Time Matters: The ganache thickens as it cools. For a pourable consistency, use it warm. For frosting/dipping, let it cool 10–15 minutes.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat gently (microwave in 10-second bursts or stovetop with 1 teaspoon cream).
- Too Thick? Stir in 1 teaspoon warm cream at a time until smooth.
- Too Thin? Chill for 5–10 minutes or add a bit more melted chocolate.
- Best Chocolate: High-quality chocolate (bars, not chips) gives the smoothest texture. Chips contain stabilizers that can make ganache grainy.
- Dairy-Free Swap: Use coconut cream + vegan butter for a plant-based version.
- Double Batch? This recipe scales perfectly—just use equal parts cream to chocolate by weight.
Nutrition
Calories: 222kcal | Carbohydrates: 2g | Protein: 1g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 12mg | Potassium: 42mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 867IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.1mg
