Hi! I finally made chocolate ganash over the weekend. It tastes heavenly! I can't seem to find information on storage though. I whipped it up and used it as an icing and covered a chocolate fudge cake with it. Does the cake need to be refrigerated because of the ganash now? It tastes too good to let it go bad!

Thanks
Debbie

would you believe I forgot to take a picture

Ganache is pure heaven! I have only used it as a filling or a glaze. I put the filled cake in the fridge. My books say you can leave ganache out for around 2 days. I am thinking about covering my dh's bday cake in ganache frosting, but am a little chicken. (BAWK!)

What recipe did you use?

You can freeze it, no problem. BUT it isn't very happy if you try to re-whip it all over again...and it splits easily. We freeze leftovers and use it to fill little cakes or just piped on top of brownies or something.

Ganache can be revived by re melting it slowly over barely simmering water. It will return to the liquid state, then you can cool it and re-whip it, if you want. The leftovers of ganache are basically truffles.

It will be fine on the counter. If you refrigerate it, it will set more firm and lose some of it's shine, but will be perfectly delicious! Of course if you whipped it and used it for frosting, it won't be shiny anyway.

I read somewhere that someone used a blowdryer to barely warm the surface pf poured ganache andd made it shiny again, but the non-shine nevered bothered me. It is the taste that really matters.

JoAnn

Thanks everyone!

I used the recipe from The Well Decorated Cake by Toba Garrett. It's just chocolate and heavy whipping cream. Very easy to make and very delicious!

There are a lot of great recipes out there but most of them don't tell you how to store it after you've made it!

Thanks again
Debbie

beware reheating ganache if it has sat in the fridge or freezer uncovered, as any condensation that has formed may cause the ganache to seize.

because the cream has been boiled, ganache can sit out for a couple of days (or more in a cooler indoor environment) without any problems.

ganache keeps well in the fridge or freezer, but do cover as well as you can to prevent condensation and absorption of off odours and flavours. an air-tight food storage bag is a good way to keep it.

i think there are few recipes with storage instructions as few can imagine there there would be any leftover ganache or cake...doesn't it all get gobbled up straight away? i once used some leftover truffle ganache to fill the cavity in the big wilton stand-up bear mold for my sister's birthday...it was sooooo good.

Thanks aunt-judy!

Oh - and it is delicious!

Debbie

Thanks for the storage info! I also tried it for the first time on Sunday for my birthday cake and I whipped it. SO GOOD!! I'm not a fan of icing so this was perfect. And it smoothed on like butter.