Perfect Ganache Ratios
1 : 1
Chocolate : Cream (by weight)
200g chocolate + 200ml cream
Classic ratio for truffles & glaze
Ganache Ratio Guide
1 : 2 Ratio
Chocolate : Cream
100g chocolate + 200ml cream
- Texture: Thin, pourable
- Uses: Hot chocolate sauce, drizzle
- Setting: Stays liquid/soft
1 : 1 Ratio ⭐
Chocolate : Cream
200g chocolate + 200ml cream
- Texture: Thick, glossy
- Uses: Truffles, glaze, filling
- Setting: Firm but scoopable
2 : 1 Ratio
Chocolate : Cream
300g chocolate + 150ml cream
- Texture: Very thick, pipeable
- Uses: Frosting, piping
- Setting: Firm, holds shape
Classic 1:1 Ganache Recipe
Ingredients
- Dark chocolate (chopped) 200g (7 oz)
- Heavy cream 200ml (¾ cup + 1 tbsp)
- Butter (optional) 1 tbsp
- Vanilla extract 1 tsp
Chocolate Types:
Dark (60-70%): Rich, intense
Milk: Sweet, creamy
White: Delicate (use 3:1 ratio)
Instructions
- 1. Chop chocolate finely. Place in heatproof bowl.
- 2. Heat cream until just simmering (don't boil!).
- 3. Pour hot cream over chocolate. Let sit 2 min.
- 4. Stir gently from center outward until smooth.
- 5. Add butter + vanilla. Stir until glossy.
- 6. Use warm for glaze, or chill for truffles/frosting.
🍫 Don't Whisk Too Hard!
Vigorous whisking adds air bubbles = dull, grainy ganache. Gentle stirring = smooth, shiny perfection. Patience is key!
Ganache by Use Case
| Use | Ratio | Example | Temp/Consistency |
|---|---|---|---|
| Pourable glaze | 1:1 | 200g chocolate + 200ml cream | Use at 90°F, warm |
| Truffle filling | 1:1 or 2:1 | 200g + 200ml or 200g + 100ml | Chill 2-4 hrs, scoopable |
| Cake frosting | 2:1 | 300g chocolate + 150ml cream | Cool to spreadable |
| Whipped ganache | 1:1 | 200g chocolate + 200ml cream | Chill, then whip to peaks |
| Tart filling | 1:1 | 200g chocolate + 200ml cream | Pour warm, chill to set |
| Hot fudge sauce | 1:2 | 100g chocolate + 200ml cream | Serve warm, pourable |