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Chocolate Ganache Ratio Calculator – Online Truffle Center

Calculator Cooking & Fermentation ganache ratio truffle
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Chocolate Ganache Ratio Calculator

Calculate the perfect chocolate-to-cream ratio for silky glazes, decadent truffles, whipped ganache, and more. Built for home bakers and pastry pros.

Dark Chocolate
Truffle Filling
2 : 1
Dark Chocolate
Glaze & Dip
1 : 1
Dark Chocolate
Firm Truffle
2.5 : 1
Milk Chocolate
Truffle Filling
2.5 : 1
Milk Chocolate
Glaze & Dip
2 : 1
White Chocolate
Truffle Filling
3 : 1
White Chocolate
Glaze & Dip
2.5 : 1
Custom
Set Your Own
Adjustable
Calculator

Active preset: Dark Chocolate Truffle Filling — Ratio 2 : 1

Chocolate 2 parts Cream 1 parts
Calculate based on:
g
Primary input — edit to recalculate
g
g
Your Recipe
200 g chocolate
100 g heavy cream
Total: 300 g

Cream volume: ~0.42 cups (approx.)

Estimated Truffle Yield
15 truffles (based on ~ g each)
Quick Method
  1. Finely chop 200g of chocolate.
  2. Heat 100g heavy cream until just simmering (small bubbles at edge).
  3. Pour hot cream over chopped chocolate. Let sit 1–2 minutes.
  4. Stir gently from the center outward until smooth and glossy.
  5. For truffles: chill 2–3 hours, then scoop and roll into balls.

Frequently Asked Questions

What is chocolate ganache?
Ganache is a rich mixture of chocolate and heavy cream, emulsified into a smooth, velvety blend. It's the foundation for truffles, cake glazes, fillings, and whipped frostings. The ratio of chocolate to cream determines its consistency—from pourable glaze to firm truffle centers.
Why do ratios differ between dark, milk, and white chocolate?
Dark chocolate has a high percentage of cocoa solids and cocoa butter (typically 50–70%), which helps it set firmly. Milk chocolate contains milk solids and less cocoa butter, making it softer—so it needs more chocolate relative to cream. White chocolate has no cocoa solids at all (only cocoa butter, milk, and sugar), so it requires the highest chocolate-to-cream ratio to achieve a stable ganache.
What cream should I use for ganache?
Always use heavy cream (also labeled heavy whipping cream) with at least 35–40% fat content. Lower-fat creams (like half-and-half or single cream) won't emulsify properly and can cause the ganache to split. For a dairy-free alternative, full-fat canned coconut milk works well—use the thick coconut cream portion.
How do I fix split or grainy ganache?
If your ganache looks oily or grainy, it has "broken" (the fat separated from the emulsion). Don't panic! Warm 1–2 tablespoons of heavy cream and whisk it in a little at a time until the mixture comes back together. Alternatively, use an immersion blender to re-emulsify. Avoid adding water, which makes splitting worse.
How long does ganache last and can I freeze it?
Refrigerator: Ganache keeps well for up to 2 weeks in an airtight container. Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before using. You may need to gently re-whip or stir to restore its silky texture. Truffles can also be frozen after shaping—just coat them after thawing.
What's the best chocolate for truffles?
Use high-quality couverture chocolate or a good bar chocolate with at least 50–70% cocoa solids for dark chocolate truffles. Avoid chocolate chips—they contain stabilizers that prevent smooth melting. Brands like Valrhona, Callebaut, Guittard, or Lindt Excellence bars are excellent choices. The better the chocolate, the better your truffles.
Can I add flavorings or liqueurs to ganache?
Absolutely! Add 1–2 teaspoons of vanilla extract, orange zest, espresso powder, or spices per 300g of ganache. For liqueurs (Grand Marnier, rum, Baileys, etc.), add up to 1 tablespoon. Add flavorings after the ganache is emulsified. Be careful not to add too much liquid, as it can throw off the ratio and cause splitting.
What is the ideal ratio for whipped ganache?
Whipped ganache (used as a mousse-like frosting) works best with a 1:1 ratio for dark chocolate. For milk or white chocolate, use 1.5:1 or 2:1 (chocolate to cream) to compensate for the lower cocoa content. Chill the ganache until firm but not hard (about 1–2 hours), then whip with a mixer until light and fluffy—it doubles in volume!
Pro Tips & Key Ratios at a Glance
Chocolate Type Use Case Choc : Cream Texture Best For
Dark (50-70%)Glaze / Dip1 : 1Pourable when warmCake drip, éclairs, fondue
Dark (50-70%)Truffle2 : 1Firm when chilledClassic rolled truffles
Dark (50-70%)Firm Truffle2.5 : 1Very firmShelf-stable truffles
Milk ChocolateGlaze / Dip2 : 1Soft setDoughnuts, petit fours
Milk ChocolateTruffle2.5 : 1Firm when chilledCreamy truffles
White ChocolateGlaze / Dip2.5 : 1Soft setDrip cakes, fruit dip
White ChocolateTruffle3 : 1Firm when chilledRich white truffles

Ratios are by weight, not volume. Always use a kitchen scale for best results.

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