Easy White Chocolate Sauce (2-ingredient ganache!)
This smooth, rich sauce is perfect for glazing a cake, whipping up a white chocolate mocha, or topping your favorite ice cream sundae- and it's ready in just 10 minutes!
Add ingredients to a microwave-safe bowl: add chocolate and cream to a microwave-safe glass pitcher or bowl with plenty of room to stir.
Microwave Round 1: microwave bowl for 1 minute on 50% power. Stir briefly to blend with a fork (chocolate will only be a little melted).
Microwave Round 2: microwave for 30 seconds at 50% power. Stir vigorously for at least 30 seconds with a fork until liquid and chocolate come together into a smooth, shiny, uniform glaze. It works best to stir in the center of the bowl, and then as you see the ingredients combining, start widening your stirs out to the edge of the bowl.
Microwave Round 3(optional): if any chocolate chunks still remain after a really good mixing, continue microwaving in 15-second intervals at 50% power, stirring well after each round until all chocolate has fully melted.
Transfer and store: once your mixture is fully blended, smooth, and uniform, transfer to a storage container. Feel free to use your sauce right away, or to let it thicken up in the fridge once fully cooled (about 1 - 1 ½ hours to fully set up). Sauce will last for up to 1 month in the fridge.
Enjoy: this sauce is designed to be used directly from the fridge and will be thin enough to mix into your coffee, but thick enough to be used as a topping or glaze as well. Avoid microwaving in an attempt to thin, as it can quickly break the ganache and make it unusable.
Notes
Microwave strength: the times listed in this recipe were what worked for my microwave, which is 1150 watts.If your microwave has a higher wattage, your sauce may be fully melted faster, and if it has lower wattage, you may need a few of those extra 15 second intervals to finish up your sauce.
Don’t combine cook times! I know it's tempting to just add all the times together for the few microwave rounds, but you must resist! If you blast your chocolate for too long in one round, or use it at full power, the white chocolate will burn, and then you'll have to throw away that batch and start over.
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow