Ganache Ratio Calculator
How much cream to melt with your chocolate for a firm, standard or pourable ganache.
How it works
cream = chocolate × ratio factor · firm 2:1 → ×0.5 · standard 1:1 → ×1 · pourable 1:2 → ×2 (all by weight)
Ganache is an emulsion of chocolate and cream, and its firmness is set entirely by the ratio of the two by weight. More chocolate means a firmer set: 2:1 chocolate-to-cream holds a truffle shape, 1:1 is the versatile all-rounder that spreads or whips, and 1:2 stays pourable for glazes and drips. These ratios suit dark chocolate; milk and white chocolate are softer and contain more sugar and fat, so they need proportionally less cream to reach the same firmness.
Worked example
200 g of dark chocolate at a standard 1:1 ratio takes 200 g of cream, for 400 g of ganache — enough to fill and coat a layer cake. Want truffles instead? The same 200 g of chocolate at 2:1 needs just 100 g of cream.
Frequently asked questions
Do milk and white chocolate use the same ratios?
No — they are softer and sweeter, so they need less cream. As a rule, use about 2:1 (chocolate:cream) for milk chocolate and 3:1 for white to match what 1:1 gives you with dark. Otherwise the ganache stays too loose to set.
My ganache split and looks greasy — can I fix it?
Usually, yes. A broken emulsion re-forms if you whisk in a splash of warm milk or cream a little at a time, or blitz it with an immersion blender. Splitting comes from cream that was too hot, chocolate that seized, or stirring too vigorously early on.
How do I get whipped ganache?
Use the 1:1 ratio, let it cool to room temperature until thick, then whip with a mixer until it lightens in color and holds soft peaks. Do not over-whip or it turns grainy. Whipped ganache is a lighter, airier frosting than the poured kind.
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This calculator is for educational purposes. Double-check important results before acting on them.