Crème ganache was conceived by Paul Siraudin, confectioner and former playwright, and introduced into the Parisine food scene in 1870. Ganache is one of those delicious inventions that don’t require much preparation. Dark bittersweet chocolate and cream are basically all the ingredients you need. Although you’ve probably already tried it on pastries and chocolate cakes, you can also scoop it and eat it as a standalone dessert or snack. It has that velvety texture that melts in your mouth and can easily raise your blood sugar if you’re not careful! Dark chocolate, nonetheless, also has lots of health benefits, so a couple of spoons from time to time won’t hurt. If you’re into the home bakery business, you’ve probably run into a situation where you have too much ganache on the counter and want to use it on future cakes. The questions may have come to your mind. Can you freeze chocolate ganache? How long does it last in the fridge?
Yes, you can freeze chocolate ganache, especially if you wish to preserve it for longer than 2 weeks. Ganache freezes surprisingly well, considering it’s a dairy-based recipe. And freezing it doesn’t require much work. It will get a bit trickier once you decide to defrost it. But you’ll be able to use it, provided you follow the steps to a tee.
All you need to do is portion out the cooled-down ganache (preferably cooled in the fridge) into single-serving sizes and transfer them into individual airtight freezer bags or containers, squeeze out all the air and seal them. Afterward, store them in the freezer and close the door.
If you’re using a freezer-friendly Tupperware, cover the ganache surface with a layer of cling film to avoid a skin formation, which could ruin its texture.
It’s very important that you wait until the ganache has cooled down, as the vapor will fill your container with moisture, which will transform into ice crystals and cause the ganache to deteriorate in quality. Also, the hot ganache could accidentally affect the freezer temperature momentarily, slightly thawing food items stored there.
Freezing ganache will likely not affect its taste at all, even when dairy products in principle tend to separate into layers upon freezing. It might need some minor tweaks to restore its consistency. However, if the ganache has added ingredients, you could find more noticeable differences. Likewise, white chocolate ganache is prone to become grainier upon thawing, so it might need a bit more effort to restore it.
Ganache is one of those food items that don’t refreeze well, since the moisture released when thawed will transform into ice crystals, destroying its peachy texture.
Ganache can last from 2 weeks to 1 month in a fridge set to temperatures of 40º F or below. After that time has passed, it will start showing spoilage signs.
In the freezer set to 0º F or below, it won’t go bad, but it might turn a bit irksome after a period of 3 months.
Ganache cannot be defrosted the fast way. It’s the unfortunate price you must pay to preserve it beyond its “best by” date. To correctly thaw ganache, it has to be done in the slowest way possible. Thus, you should make sure to prepare beforehand, in order not to miss any deadline.
To achieve correct thawing, transfer the ganache into a bowl and pop it into the fridge for several hours. Afterward, leave it for a couple of hours until it melts and is able to be stirred. Next, proceed to mix the ganache by stirring constantly and firmly and, if possible, use a blender. That way, you’ll dissolve any grainy portions and restore its smoothness. Finally, you can use it in your pastry or dessert.
Unless a recipe is designed for this purpose, ganache simply should not be baked or cooked while frozen, since it will definitely acquire a faulty texture that is difficult or next-to-impossible to fix. After you’ve thawed it using the method outlined above, you’re able to cook lots of recipes with it, such as cakes, truffles, brownies, cookies, or donuts. You can also use it for non-baked recipes like tiramisu or ice cream.