soft ganache?

.red.

Hi folks,
Im looking to make a very soft ganache from white and milk chocolate. Ive done it as a frosting a few times and used a 3 part choc for 1 part cream and it was lovely but too hard for what i want now.
What i want this time tho is to make something like a cheesecake, digestive and butter base with a soft layer of white ganache, then a soft layer of mlk choc ganache.
The idea then is to put a little of each mixture into the freezer to harden it a little, roll it into small balls then dip it in melted choc to form something like a lindt chocolate to top the cake which will be served in glass ramakins.
Would a mix of 50/50 be ok? I dont want to be messing with the mixture for the day trying to get the right consistency.
Its for friends who are calling for dinner tomorrow. It will probably be a bit heavy and filling but they both love chocolate and it is easter after all.
Thanks in advance for any help or tips.

fiachraX

I'd say 50:50 sounds about right.

This site (www.thekitchn.com/how-to-make-ganache-cooking-lessons-from-the-kitchn-41099) suggests the following:

Chocolate Ganache Proportions
These proportions are based on weight. For example, a 1:1 ratio means 4 ounces chocolate to 4 ounces cream.
Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
Chocolate truffles: 2:1, two parts chocolate to one part cream.
Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream.

Dessert sounds luscious by the way!