I am curious about ganache ratios. I am always struggling with the best ratio for poured vs. for filling. I would have assumed more cream would make a thinner ganache, better for pouring and more chocolate would produce a thicker, stiffer ganache. However, some recipes I have looked at seem to say otherwise.

I guess I don't get it. advice?

I just use 1:1, not matter what. When I need to pour it, I will do so while it's still hot, if I need to fill or frost a cake, I will wait until it has cooled and thickened to a spreadable consistency. Of course if I need whipped ganashe, the ratio is different with much more cream.