You can find in this post all you need to know about chocolate ganache ratios for fillings and frostings. Chocolate ganaches are so delicious, easy to make and can be used in so many ways to fill, frost or decorate cakes. You can use the ratios below as a general rule to make whatever amount of ganache you need for your cakes. A ratio of 2:1 means two parts chocolate and one part whipping cream; or twice as much chocolate as whipping cream. 

Note that the whipped cream should have min. 32% fat content. Also, use a good-quality baking or couverture chocolate. The higher cocoa butter content in this kind of chocolate will make your ganache very smooth and silky.

Chocolate Ganache Ratios for Fillings and Frostings:

Unwhipped Ganache / Firm Frosting (chocolate to whipping cream ratio)

• Semi-sweet / dark chocolate – 2:1 
• Milk chocolate – 2.5:1
• White chocolate – 3:1

I cover cakes with this ganache to smooth out the surface before covering them with fondant. Watch the video below to see how this is done.

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Unwhipped Ganache / Filling (chocolate to whipping cream ratio)

• Semi-sweet / dark chocolate – 1:1 
• Milk chocolate – 1.25:1
• White chocolate – 2:1

I use this as a thin layer of a soft and rich filling, in combination with other fillings (mascarpone filling, fruit mousses). For the dark/milk chocolate ganache, you can add in some almond extract or a bit of hazelnut spread/Nutella for an extra rich flavour.

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Whipped Ganache / Filling (chocolate to whipping cream ratio)

• Semi-sweet / dark chocolate – 1:2 
• Milk chocolate – 1:1.5
• White chocolate – 1:1

I use this as the main filling for chocolate or walnut cakes. Usually I throw in some rum extract and ground walnuts.

Directions:

If you are using large chocolate bars, shred or chop your chocolate into small pieces.

Heat the whipping cream in a heavy-bottomed saucepan (or in a bowl over a pot of boiling water) until it almost comes to a boil. Add the chocolate and let it sit for 5 minutes before stirring it slowly with a spoon or spatula. Stir slowly until all the chocolate is melted. 

Note that white chocolate ganache is trickier to make than the dark chocolate one. If your ganache looks greasy or curdled, don’t panic—this can be fixed. Insert the immersion blender into the ganache and blend on low to medium speed. Move it around the bowl to fully emulsify the chocolate and cream. The ganache should quickly become smooth and glossy again.

Place some plastic foil directly on the ganache so that there is no air trapped inside which will cause a skin to form on top. 

For the unwhipped ganache, let it cool until it has a thick pouring consistency. 

For the whipped ganache, chill it in the fridge until cold, at least 2 hours or overnight. Using an electric mixer beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted. Don’t over whip!