Ganache Ratio Calculator
Find the chocolate-to-cream ratio for glaze, truffles, or whipped ganache and the grams of each.
Chocolate you'll need
150 g
A 1:1 glaze ganache. Warm the cream, pour over chopped chocolate, wait a minute, then stir smooth.
Chocolate
150 g
Cream
150 g
How it works
Ganache is nothing more than chocolate and cream, and the ratio between them by weight decides everything about how it behaves. More chocolate sets firmer; more cream stays looser. Get the ratio right and the same two ingredients become a glossy pour, a scoopable truffle center, or a light frosting.
The three ratios worth knowing are 1:1 for a glaze you can pour over a cake, 2:1 for firm truffles you can roll, and 1:2 for a soft ganache you whip into frosting. Pick your use and the calculator splits your total weight into the right share of chocolate and cream.
Weight is what matters here, not volume, so a kitchen scale beats measuring cups every time. The method is the same whichever ratio you choose: heat the cream until it just steams, pour it over finely chopped chocolate, let it sit a minute, then stir from the middle out until it turns smooth and shiny.
Frequently asked questions
What is the ratio for a pourable chocolate glaze?
Equal parts by weight — 1:1. For 300 grams of glaze you'd melt 150 grams of chocolate into 150 grams of cream. It pours while warm and firms to a soft, sliceable coat as it cools.
How do I make ganache firm enough for truffles?
Use twice as much chocolate as cream, a 2:1 ratio. The extra chocolate sets firm once chilled, so you can scoop and roll it. Dark chocolate holds its shape best; milk and white are softer and may need a touch more chocolate.
Can I whip ganache into frosting?
Yes. Make it cream-heavy at 1:2, let it cool to room temperature, then whip it until it lightens and holds soft peaks. Don't overdo it — whipping too far can make it grainy.