I have always been under the impression that the same reciped for dark chocolate ganache should be the same. However, whenever I make milk or white chocolate ganache I have to alter the recipe and use less heavy cream. If I use the same recipe the ganache will not set up completely. I am able to do this by sight...however I woud really like to find a ratio that works for both the white and the milk. Has anyone had this same problem? Does anyone know the ratio for white and milk chocolate ganache???

Here is a link to an excellent article all about ganache, it explains every possible question:

www.globalgourmet.com/food/ild/2004/0204/ganache.html

HTH ("

Same here. I've had trouble but only with white. However, my tip is to add a little powdered sugar. Good luck.

2:1 ratio of dark chocolate to cream
3:1 ratio of milk or white chocolate to cream

Thanks for that tip!

Exactly what I wanted to know. Thanks everyone!!!!