Chocolate ganache, in its simplest form, is nothing more than a mixture of chocolate and cream. If you wish to add extra flavor, you can include a wide range of other ingredients, such as orange zest, crushed raspberries, vanilla extract or lemon juice. You can use ganache for glazing or as a filling for pastries or truffles. If you cannot use your ganache within a few days, store it in the freezer to preserve its quality for future projects.
Cover the ganache tightly with plastic wrap. Make sure there are no gaps that would allow air or moisture to come into contact with the ganache, as this can lead to discoloration or a change in texture. If you are freezing relatively firm ganache, you can simply wrap it in plastic wrap. If you are freezing softer ganache, you may need to put it in a freezer-safe container and lay a sheet of plastic wrap over the ganache.
Place the ganache into your freezer. You can keep the ganache frozen for up to approximately nine months.
Thaw the frozen ganache by unwrapping it and placing it into a metal bowl. Put the bowl into the top of a saucepan containing about an inch of simmering water. Stir the ganache regularly as it begins to melt.