Chocolatey, decadent and oh so delicious…
I don’t know about you but those are the first words that come to mind for me when I think about ganache.
Most of the time when you whip up a fresh batch of ganache, it’s not long before you’re digging in and savoring that first rich, smooth bite.
But sometimes, life gets in the way and for whatever reason, you’re in a hurry to finish it or maybe save it for a later date by using the refrigerator or freezer.
No matter the reason, there are bound to be lots of questions about how long you can expect to last and the best ways to go about it. We’re going to be covering all that for you but for anyone in a hurry, the answer is pretty straightforward.
Room temperature ganache will usually last 2-3 days. If you’ve refrigerated it, you can expect it to last for up to two weeks. Last, if you freeze ganache, it should last for up to three months.
Now that you know, let’s discuss all the other ways you get the most out of the delicious dessert you’ve worked so hard to create – whether it’s now or later!
Ganache and Refrigeration
There are a few different reasons you might want to consider refrigeration with your ganache. Those range from helping to set more quickly to keeping it to eat later.
Can You Put Ganache in the Refrigerator to Set?
Fresh ganache will set well in the refrigerator and should thicken nicely.
Keep in mind that when you’ve just made it, it will naturally be thinner than after it’s had a chance to rest in the refrigerator for a while. As a general rule of thumb, an hour should be sufficient but it may take more or less time depending on how warm it is when you put in the refrigerator.
Ideally, you should either cover it with plastic wrap or place it inside an airtight container and remove it every 30 minutes to stir it and check the consistency.
That said, it’s possible that your ganache will not harden much at all even in the refrigerator. If you’ve found that to be the case, it’s possible that you’ll need to add additional chocolate to the mix to help it thicken up.
| Aspect | Description |
|---|---|
| Setting method | In the refrigerator |
| Initial consistency | Thinner than after resting in the refrigerator |
| Setting time | Generally an hour, but may vary depending on temperature |
| Stirring frequency | Every 30 minutes |
| Additional ingredients | Additional chocolate may be needed for thicker consistency |
How Long Does Ganache Last in the Refrigerator?
As mentioned earlier, ganache can last in the refrigerator for a couple of weeks. To be certain that you’re giving it the best chance to remain fresh, considering transferring it to the refrigerator if you don’t plan on using it or eating it right away.
Before doing so, either transfer the ganache to an airtight container or cover the container holding the ganache with plastic wrap. If using plastic wrap, ensure that the seal is as tight as possible to prevent any external moisture from entering and possibly altering the texture of the ganache.
| Aspect | Description |
|---|---|
| Shelf life in the refrigerator | Couple of weeks |
| Storage recommendation | In airtight container or covered with plastic wrap |
| Plastic wrap note | Ensure a tight seal to prevent external moisture |
Freezing Ganache
There are some instances where it makes sense to freeze ganache and still others where it’s not recommended.
Can You Put Ganache in the Freezer to Set?
You can put ganache in the freezer to set but it’s not recommended. A better idea is to put it in the refrigerator instead. The reason is that ganache will harden quickly and if you leave in the freezer for too long, you will need to reheat it which might mean making alterations to the recipe.
| Aspect | Description |
|---|---|
| Setting | Not recommended |
| Setting time | Quickly |
How Long Does Ganache Last in the Freezer?
Earlier we mentioned that ganache can be frozen for several months.
However, to make sure that you give it the best chance to remain as delicious as the day you made it, you’ll want to store it properly.
The best way to do this is to place in an airtight container. Doing so will prevent the ganache from absorbing any unwanted odors and also protect it from freezer burn. As additional precaution, consider wrapping the container in plastic wrap as well.
| Aspect | Description |
|---|---|
| Shelf life | Several months |
| Storage recommendation | In airtight container wrapped in plastic wrap |
How Do You Know if Ganache Has Gone Bad?
Of course, we’d all like to avoid this scenario, but life happens so it’s best to be on the lookout for the signs.
As with most other foods, ganache is susceptible to microbial contamination. While microbes are unavoidable, it’s important to understand the role they play in the spoilage of ganache.
Microbes find their home in the water portion of ganache. While many think of water as detrimental to ganache, it is necessary but only the portion of it that is bound up by other ingredients. What isn’t is bound is leftover, and that’s where the microbes do their damage.
It’s an almost undetectable process so here are a few things you can look for:
- Check for any signs of discoloration on the surface of the ganache
- A noticeable change in texture from the smoothness of fresh ganache to a grainy and unpleasant one.
- Last, if the taste is off for any reason, it’s probably a good idea to assume you’re better off putting in the trash instead of your mouth!
| Aspect | Description |
|---|---|
| Causes of spoilage | Microbial contamination, specifically in the unbound water portion of the ganache |
| Signs of spoilage | Discoloration on the surface, change in texture from smooth to grainy and unpleasant, off taste |
| Detection | Check for discoloration, texture change and off taste |
| Prevention | Proper storage in airtight container, avoiding contamination from external sources, consuming the ganache within the recommended shelf life |
How Do You Extend the Shelf Life of Ganache?
While most of us will opt for either refrigeration or freezing our ganache, there are some ingredient changes you can make which may help to extend its shelf life.
As discussed in this excellent article, by adding either liquid glucose or invert sugar to your cream when it’s boiling, it can help to reduce the available water in the ganache.
If you’ll recall, we discussed earlier that an excess of water is one of the main factors contributing to microbial growth and increasing the rate at which spoilage speeds up. The key is to find the right balance of liquid or invert sugar to include.
The article I mentioned covers it in great detail so be sure and check it out!