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Exactly How To Reheat Ganache – I Test 3 Methods [Pics]

Ever been on a bit of a baking spree and ended up with leftover chocolate ganache? Fortunately, it’s reasonably simple to reheat and reuse if you’ve made too much.

I tested three different ways of reheating chocolate ganache to see which one restored it to a smooth, silky state without it splitting.

The best way to reheat chocolate ganache is by softening it in a warm water bath. Simply place your bowl of ganache in a bigger bowl filled with warm water, and stir it every so often until it becomes spreadable.

How I Tested Reheating Chocolate Ganache

After making and decorating a big batch of cupcakes, I had quite a bit of chocolate ganache leftover. So I decided to store it in the fridge until the baking bug bit me again, which of course, didn’t take very long.

Then I tested reheating the ganache in:

  • A warm place: Very gentle and perfect ganache.
  • In the microwave: Quickest method but can split the ganache if you’re not careful.
  • In a double boiler: Good results and lower risk than the microwave.

Ganache reheating tips

White chocolate ganache softens most easily, followed by milk chocolate and then dark chocolate.

If you have some time, you can also just leave your ganache at room temperature until it softens. But this can be pretty slow depending on your climate and the season.

Reheating ganache in a warm place

Time: 5-10 minutes

  1. Place a portion of ganache in an appropriately sized bowl.
  2. Rest the bowl in a larger bowl of lukewarm water.
  3. Stir the ganache as it starts to soften until it reaches your desired consistency.
  4. Remove the ganache from the water bath, and it’s ready to use.

A bowl of warm water (not hot!) is just one example of a warm place. Other warm places you could use include on top of a warm oven, near a heater, in a sunny spot, or on top of the fridge.

Gentle, indirect heat is the key to preventing your ganache from splitting – slow and steady does the trick. And depending on your ganache’s cream-to-chocolate ratio, the time it takes to soften will vary.

Results: This is now my go-to method for warming ganache, purely because there’s very little chance of ruining it with the low, indirect heat. It’s the slowest method I tried but the gentlest and safest by far. My ganache retained all of its original flavor and silky-smooth texture.

Reheating ganache in the microwave

Time: 20-30 seconds

  1. Place your ganache in a microwave-safe bowl.
  2. Warm it on medium heat (50% power) in 5- to 10-second intervals.
  3. Stir it gently at each stop.
  4. Once it is suitably spreadable, use as desired.

Opt for 5-second warming intervals with white chocolate ganache as it warms and loosens up the fastest.

It’s crucial that you stir the ganache at each interval because it may look hard but will loosen as you stir it. Failing to mix it may result in scorched or split overheated ganache.

It’s very easy to ruin ganache in the microwave so stick to shorter time periods with plenty of stirring in between.

Results: The microwave is definitely the riskiest method, and it took two attempts for me to get it right. On my first try, I overheated the ganache and ended up with a grainy, unpleasant texture.

It didn’t impact the taste, but it was far from its original texture.

On my second try, I used shorter timeframes in the microwave and stirred it thoroughly at each interval. This worked great and was quick and convenient.

Reheating ganache in a double boiler

Time: 5-10 minutes

  1. Heat a pot of water to boiling point in a pot on the stove.
  2. Turn off the heat and let the water reduce in temperature to a low simmer.
  3. Place a portion of ganache in a heat-proof bowl and rest it over the water. Ensure the bottom of the bowl doesn’t touch the hot water.
  4. Stir the ganache gently as it starts to soften.
  5. Once it has reached the correct consistency, remove and use.

The steam from the water will rise up and hit the bowl,  slowly warming it and softening the ganache. But too much steam will split your ganache, so don’t be hasty. 

I always make sure there’s a pretty big gap between the hot water and my bowl. This helps to provide some insurance against the bowl heating too fast. If you think the ganache is getting too hot, take the bowl off the heat immediately and stir the ganache until it cools down.

For white chocolate ganache, keep your heat as low as possible.

Results: This method worked decently for me, and the resulting ganache was pleasant and useable (but could have been smoother). But getting the water temperature exactly right is not always easy, and there’s potential for this method to go wrong.

How to fix a split ganache

The signature texture of ganache results from the emulsion of the fat and water contents in cream and chocolate. Depending on your chocolate-to-cream ratio, the texture can differ from thick and almost chewy to a smooth and silky glaze.

A ganache splits when the fat separates from the liquid component of the mixture, causing a grainy or curdled texture.

To fix a split ganache, first, try whipping it vigorously over a warm water bath. This may be sufficient to bring it back to the correct texture. If this doesn’t work, add a small amount of liquid, like milk or liqueur, and whip it by hand until it reaches the right consistency. Don’t add extra cream, as additional fat will only cause it to split it further.

You Might Like: What To Do With Undercooked Brownies (including a ganache-esqe use!)

How to store ganache

Classic ganache can be left out at room temperature for up to 2 days, but I always recommend playing it safe and refrigerating it. Either cover your mixing bowl with plastic wrap or transfer the ganache to an airtight container. Ganache can last up to 2 weeks in the fridge. 

It’s important to keep the ganache in an airtight environment because otherwise, it can absorb odors from the fridge.

The two-week shelf life I stated above is more guidance rather than a hard and fast rule. Each ganache is different, and there is no set date by which it will go off. The best thing to do is to test your ganache regularly (and definitely after two weeks). If it starts to taste or smell funny, then it’s time to throw it out. But if it tastes fine, go ahead and use it. Even if it’s been in the fridge for a month!

If you know you want to keep the ganache for a long time, you can always freeze it.

Why can you leave ganache at room temperature? 

Ganache contains cream, so it seems surprising that it doesn’t need to be refrigerated. 

You can leave ganache at room temperature for up to 2 days because of its high fat and sugar content. The sugar and fat molecules bind to all the water and make it unavailable for microorganisms. This means bacteria can’t survive, and the ganache won’t go bad. 

However, your ganache needs to use a high-fat cream and have just the right ratio of fat and sugar to water to ensure no water is available. Most home cooks can’t be 100% sure of this, so keeping the ganache in the fridge is always safer.

The fridge doesn’t harm the ganache in any way, but keeping it out might mean the ganache spoils prematurely. 

Can you freeze ganache?

Ganache is a stable mixture that freezes really well. You can keep it in an airtight container in the freezer to use when you need it. If it is a thick mixture, you can also transfer it into a zip-lock freezer bag and flatten it for freezing. It will remain at its best quality for 6-9 months.

Before freezing ganache, always ensure it’s cooled to room temperature first.

This prevents a build-up of condensation inside the container that can damage the integrity of the ganache’s texture.

How to freeze ganache

  1. Cool your ganache to room temperature.
  2. Split your leftovers into usable portion sizes.
  3. Place your leftover ganache in an airtight container or a zip-lock freezer bag. If your ganache is firm enough, you can also just wrap it tightly in plastic wrap and foil.
  4. If you’re using an airtight container, cover the surface of the ganache with a sheet of plastic wrap. If you’re using a freezer bag, squeeze any excess air out before sealing it.
  5. Store it in the freezer and use it within six months.

Protecting the ganache from excess air in the freezer is a critical step in protecting it from freezer burn.

To thaw frozen ganache, leave it in the fridge overnight until it is no longer frozen. You can then warm it (either in the bag or the airtight container) in a warm water bath until it reaches your desired consistency.

Once thawed, do not refreeze ganache.

How To Reheat Chocolate Ganache [Tested Methods]

I experimented with 3 different ways to reheat chocolate ganache.
4.50 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Keyword: chocolate ganache, how to reheat chocolate ganache
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 1 person
Calories: 526kcal


  • Small bowl
  • Larger bowl


  • 1 portion chocolate ganache


  • Place a portion of ganache in an appropriately sized bowl.
  • Rest the bowl in a larger bowl of lukewarm water.
  • Stir the ganache as it starts to soften until it reaches your desired consistency.
  • Remove the ganache from the water bath, and it’s ready to use.


Use warm water, never hot. Slow and steady does the trick.
Depending on your ganache’s cream to chocolate ratio, the time it takes to soften may vary.
It is also important to note that white chocolate ganache melts most easily, followed by milk chocolate and then dark chocolate.


Serving: 100g | Calories: 526kcal

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