All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream. For example: 2:1 White Chocolate Ganache 454g (16oz) white chocolate 227g (1 c) heavy cream 1.5:1 (3:2) Milk Chocolate Ganache 340g (12oz) milk chocolate 227g (1 c) heavy cream 1:1 Dark Chocolate Ganache: 227g (8oz) dark chocolate 227g (1 c) heavy cream 1. Heat the heavy cream over medium heat until it comes to just below a boil. 2. Add the hot cream to the chocolate and let sit for two minutes. 3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.