Lesson 2 of 5 · Chocolate Essentials

Ganache ratios

  • Free video
  • Intermediate
  • Chocolate & Confections
  • 9 min
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Video by The Stay At Home Chef on YouTube: “Ultimate Guide to Chocolate Ganache” Watch on YouTube ↗

What you'll learn

Lesson 2 of 5

Use simple chocolate-to-cream ratios to make ganache for drizzling, whipping, filling or truffles, and fix it when it splits.

  • Equal parts by weight makes a pourable ganache
  • More chocolate makes it firmer
  • Milk and white chocolate need more chocolate than dark

Ingredients for this lesson

Madagascar Vanilla Extract, 2 oz BottleVanillaGoods$13.00
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Madagascar Vanilla Beans, Grade B, 5 BeansVanillaGoods$12.00
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Lesson notes from VanillaGoods

Ratios by weight (chocolate to cream)

  • 1:1 for drizzles, glazes and soft fillings
  • 1:1 chilled and whipped for a light, frosting-like ganache
  • 2:1 for firm ganache, truffles and tart fillings
  • Milk and white chocolate are softer, so use roughly 2:1 to 3:1 for similar results

Method

Chop the chocolate finely, pour just-simmering cream over it, wait 2–5 minutes, then stir from the center outward until glossy.

Troubleshooting

  • Grainy or oily: whisk in a splash of warm cream, or blend briefly with an immersion blender
  • Too thin: add more chopped chocolate or chill
  • Too thick: warm gently and stir in a little cream
← Lesson 1Next: Rolling truffles →

Tools for this lesson

The equipment that makes this easier. VanillaGoods vanilla is always our own; these tools are from Amazon.

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit what you're learning.

Put it into practice

Bake along with a VanillaGoods recipe that uses this technique.

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