I have several cups of bittersweet chocolate ganache leftover from a cake recipe, and of course don’t want to waste it. Can it be frozen? And if so, for how long, and what’s the best method to thaw it (in fridge or on counter)? Any tips would be appreciated!

Yep, you sure can… I do it all the time.  I just let it thaw in the fridge or on the counter until it’s the temp I want it to be.  TCB says it can be frozen for up to 6 months, but who could let it stay frozen for that long???

I’ll go stick it in the freezer now. Thanks so much!

I just wish I had the willpower to freeze it. Leftover ganache ends in a number of places here, beginning by coffee (mocha!) and cookies…I have to learn from you!

marina - 20 June 2008 09:26 AM

I just wish I had the willpower to freeze it. Leftover ganache ends in a number of places here, beginning by coffee (mocha!) and cookies…I have to learn from you!

shhhh… I didn’t mention how much of it mysteriously disappears before it actually makes it to the frezzer

YES, and here is the proof!

http://www.hectorwong.com/roselevy/TripleChocolateCake7-5-3-inch.html

and the discussion is under

http://www.realbakingwithrose.com/2008/05/king_of_biscuits_has_feet_of_c.html

Very cool! Thanks so much. (And I have the same sifter—I feel so ‘with it,’ for once!)