Ganache Ratio Calculator
Ganache is the foundation of truffles, chocolate glazes, cake fillings, and whipped chocolate frostings. The ratio of chocolate to cream determines the final texture: more chocolate produces a firmer ganache used for truffles and molded chocolates, while more cream produces a softer, more pourable ganache suitable for glazing cakes or making chocolate sauce. The type of chocolate also matters significantly: milk and white chocolate have less cocoa butter and more sugar, so they need less cream to reach the same consistency as dark chocolate. This calculator shows you the exact weights of chocolate and cream for any application and chocolate type, scaled to any total batch size you need.
Ganache ratio formula
Base choc:cream ratios (dark): glaze 1:1, truffle 2:1, frosting 1:1.5, whipped 1:2
Milk chocolate cream multiplier: 0.75 (25% less cream)
White chocolate cream multiplier: 0.65 (35% less cream)
Chocolate (g) = total * choc_parts / (choc_parts + cream_parts)
Cream (g) = total - chocolate
Making ganache - method
- Chop chocolate finely. Smaller pieces melt more evenly and reduce the risk of burning.
- Heat cream to just below boiling (180-190 F). Do not boil or the fat may separate.
- Pour hot cream over chocolate. Wait 1-2 minutes, then stir gently from the center outward.
- Use an immersion blender for the smoothest result on large batches.
- For whipped ganache, allow to cool to room temperature then refrigerate until firm, then whip with a mixer.
Ganache: frequently asked questions
What is the standard ganache ratio?
For a pourable dark chocolate ganache glaze, a 1:1 ratio by weight (1 part chocolate to 1 part heavy cream) is standard. For truffles that need to hold their shape, use 2:1 (2 parts chocolate to 1 part cream). For a lighter whipped ganache, use 1:2 (1 part chocolate to 2 parts cream).
Does the type of chocolate change the ratio?
Yes. Milk chocolate and white chocolate have more sugar and milk solids and less cocoa butter than dark chocolate. They require less cream to achieve the same consistency. For milk chocolate ganache, reduce cream by about 25%. For white chocolate, reduce by about 30-35%.
How do I fix broken or grainy ganache?
Broken ganache (where fat separates) can often be saved by adding 1-2 tablespoons of warm cream and stirring vigorously from the center. Grainy ganache may have been stirred too vigorously while hot; gentle stirring from the center helps reform the emulsion.
Can I use milk instead of heavy cream?
Heavy cream (36%+ fat) is standard for ganache. Whole milk can substitute but produces a thinner, less stable ganache with a shorter shelf life. Half-and-half works as a compromise. Do not use low-fat milks as the ganache may not emulsify properly.
How long does ganache last?
At room temperature: 2-3 days for unflavored ganache. In the refrigerator: up to 2 weeks. Frozen: up to 3 months. Ganache with added flavorings (fruit purees, alcohol) may have a shorter shelf life due to the additional water content.
Official sources
- USDA Agricultural Research Service: FoodData Central - Chocolate and Cream.
- FDA: Overview of Food Ingredients.
Reviewed by the CalculatorHub team, edited by James Graham, 14 June 2026. See our methodology.