If you enjoy chocolate, there is no way you haven’t tried or made ganache, one of the best inventions of the Parisians, at least once. Unfortunately, whenever I prepare it, I always worry there won’t be enough and eat a sizable portion. So tell us how long ganache keeps in the fridge and what to do with any leftovers.
Once cooled, the ganache can be kept in the refrigerator for up to two days or in the freezer for months. It’s best to store the ganache in an airtight plastic container, such as a Ziploc bag. If the ganache is too soft to wrap, you should place it in a freezer-safe container. Then, wrap it tightly with plastic wrap or saran wrap. You can also use a layer of foil to protect the ganache from freezer burn.
How Long does Ganache Last in the Fridge?
The shelf life of ganache is two weeks in the refrigerator, two days at room temperature, and three months when frozen. Ganache can be used repeatedly for other recipes if stored properly and remains safe to eat.
Defining the shelf-life of a ganache might be a little challenging without considering several other factors. You may already be aware that chocolate has a very long shelf life.
When combined with other ingredients, the shelf life may vary depending on factors like the makeup of the other product or the preparation method utilized in the recipe.
However, I have demonstrated from all the testimonials of those who prepare it frequently that it can last up to 2 weeks if kept in the refrigerator.
Of course, we are not scientists. Researchers have established that the shelf life is directly correlated to the final mass’s water activity, with higher water activity indicating a shorter shelf life and vice versa. And in theory, even very little water action can last longer than six months. Therefore, it is difficult to determine how much water is in our ganache.
How is Chocolate Ganache Kept?
As I mentioned, there are two methods to keep chocolate ganache: under refrigeration or at room temperature. However, consider that each person’s body temperature may vary, causing room temperature to fluctuate appropriately.
The bowl in which the ganache has been placed must be covered with clear paper before placing it in the refrigerator. By doing this, you will prevent any bacteria or microorganisms from getting to your ganache.
Place it deep in the refrigerator to ensure the ganache is kept at the coolest possible temperature. The ganache may become harder due to this process, but you can rewarm it in the microwave or chill it at room temperature for a few hours if you wish to use it again.
There is still the option of freezing it. Again, it’s crucial to place the food in an airtight bowl. We don’t want the smell of fish or meat to be overpowering in that section of the fridge.
Can Ganache be Refrigerated and Used Again?
If it isn’t already combined with the dessert, I usually opt to put it in the fridge right away after completing it as a food expert who places the highest value on food quality. I think preventing bacterial growth from the start is better than endangering the product’s quality.
You can use the ganache again for other uses as long as it is maintained in cooler refrigerator temperatures, has been covered, and the appearance is in good condition. I wouldn’t advise reheating it more than once, though. The heating, cooling, and then heating cycle is no longer safe. However, if you only reheat it once, you can utilize it without a doubt.
Can Ganache be Left Outside Overnight?
What I said above does not imply that the ganache will deteriorate if you don’t properly follow it. On the other hand, if the room is not too warm, it will last two full days without the fridge. But keep in mind that refrigeration is necessary to maintain the food’s safety in our homes for every meal you prepare.
How can You Tell if Ganache is Bad?
You may tell when things aren’t going well for your ganache by looking at:
Ganache typically has a glossy appearance at its best and a smooth, creamy consistency. You must, however, keep an eye out for any texture changes as the days go by.
There may be certain clues, such as when the color changes or the bulk separates and becomes heterogeneous.
A crucial point to remember is that once anything has been defrosted, it cannot be kept in the refrigerator any longer; you must either consume it or discard it.
The most crucial indicator is when the mold is visible on the ganache’s surface. If the moldy surface is removed, some hard foods, such as cheese, may still be safe to consume. This is very crucial to remember: this is not the case. If you notice even a tiny bit of mold in the ganache, discard it. The ganache contains moisture, which allows for faster bacterial penetration.
How can Leftover Ganache be Used?
So, where do I start with my ideas for utilizing leftover ganache? There are countless delicious and simple recipes available. However, given that preparing ganache implies that you previously had a substantial and complete dessert, let’s look at some straightforward suggestions that you can use as portable, year-round snacks:
Ice cream is one of the simplest and least expensive summer sweets that I like to make. I prepare the ice cream by whipping heavy whipping cream for three to five minutes in a large bowl, adding the ganache, mixing once more, and freezing for at least six hours.
Do you still have any cookies in your kitchen that aren’t quite as fresh? Give them a chance by topping them with coconut flakes or sprinkles, ganache, and ganache.
If you truly adore chocolate and ganache, you can combine the two and eat it straight up with some baked almonds or hazelnuts.
Ganache is often the finishing touch for desserts like chocolate oat pudding or no-bake handmade cookies.
Hot chocolate made with ganache is delicious in the wintertime with hot milk, marshmallows, and cookie crumbs.
Produce brownies! A few teaspoons of flour, baking powder, a little salt, and one tablespoon of sugar should be incorporated into the ganache. As you stir the ingredients, adjust the texture as necessary. Place the pan with the mixture, and bake for about 25 minutes at 375 °F.
How to Make Chocolate Ganache?
- Put chocolate that has been finely chopped into a heat-resistant glass or metal bowl.
- On the stovetop, heat cream until it barely begins to simmer. If the cream is boiling, it is too hot, and risking burning the chocolate if it separates. Turn off the heat as soon as you notice a few little simmers around the borders, and then pour the heated cream over the chocolate right away.
- Before stirring, let the two sit for a while. Until smooth, stir.
- Use the ganache immediately away as a fruit dip or top cakes, cupcakes, pound cakes, ice cream, and more after stirring the chocolate and warm cream together. However, the ganache can be scooped with a spoon if you wait about two hours and let it cool fully.
Chocolate Ganache Piping
Choose chocolate ganache if you’re in the mood for a dessert with only a chocolate topping. Once it has cooled and hardened, you may pipe it onto your favorite foods, such as chocolate cupcakes. Extremely complex piping tips are not recommended. My preferred piping tips for chocolate ganache are the Wilton 1M and Ateco 844.
Let’s go one step further with the chocolate ganache. Did you know that ganache can be beaten into the consistency of frosting? Consider whipped buttercream but without the sweetness or weight.
When the chocolate ganache has cooled fully, whisk it for 4 minutes on medium-high speed to make it fluffy and light in color. Now, you can have a luscious frosting that resembles mousse without adding extra sugar. Delicious!
These two techniques simplify the preparation of chocolate ganache.
Make the chocolate as finely chopped as you can. The chocolate melts with the cream more quickly the finer it is chopped. Large bits of chocolate will prevent them from melting completely. Refer to Troubleshooting Chocolate Ganache below if the chocolate is not melting.
Before swirling, pour the warm cream over the chopped chocolate. Allow the warm heavy cream to lie on top of the chopped chocolate for a few minutes. You won’t need to stir the chocolate too much during this period because it will soften and melt. Spending more time doing nothing is preferable to spending more time stirring unmelting chocolate. Would you not?
To keep the ganache longer, you should use airtight containers. Ziplock freezer bags are great for this. They seal tightly and prevent moisture from evaporating. Also, make sure you place the jar in a cool area. This prevents the ganache from condensing inside the container, affecting the texture.
The ganache will remain edible for two to three days when it’s refrigerated. It will begin to show signs of spoilage after that. However, keeping a jar in the freezer will retain its quality for up to six months. It’s also easy to reuse leftover chocolate ganache. However, remember that the ganache becomes stiff when refrigerated, so you should allow it to reach room temperature before using it.