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dark, milk and white chocolate ganache spread out into swirls as a gradient
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How to Make Chocolate Ganache (Any Ratio)

prep 5 minutes
1 hour
total 1 hour 5 minutes
This recipe is ratio-based and can be scaled to any quantity. See the chart in the post for additional ratios and explanations.

Equipment

Ingredients

Dark Chocolate Ganache (thin consistency)

  • 200 g dark chocolate
  • 200 g heavy cream, use 100 g for a thick consistency

Milk Chocolate Ganache (thin consistency)

  • 200 g milk chocolate
  • 100 g heavy cream, use 67 g for a thick consistency

White Chocolate Ganache (thin consistency)

  • 200 g white chocolate
  • 67 g heavy cream, use 50 g for a thick consistency

Method

  1. Place the cream in a small saucepan over medium heat and bring heat until it's steaming/simmering but not boiling.
    200 g heavy cream use 100 g for a thick consistency, 100 g heavy cream use 67 g for a thick consistency, 67 g heavy cream use 50 g for a thick consistency
  2. Place the chocolate in a medium bowl and pour over the hot cream on top of the chocolate.
    200 g dark chocolate, 200 g milk chocolate, 200 g white chocolate
  3. Cover the bowl and let sit 1–2 minutes.
  4. Stir slowly from the center outward until the ganache is smooth and glossy.
  5. Let it rest at room temperature until desired consistency is reached.
  6. Use as a glaze, filling, or chill and whip if desired.

Notes

This is a ratio-based recipe. Refer to the chart in the blog post to determine the correct chocolate-to-cream proportion for your intended use.
Feel free to scale the measurements as needed for desired amount but make sure to keep the ratios correct. 
To keep the ratios intact and to be able to scale up and down, I do not recommend measuring with cups.