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.
Ganache tends to go hard in the fridge, so you need to bring it back to a spreadable texture.
In this article, I’ll be taking you through the three different ways to reheat chocolate ganache.
My goal was to restore it to its smooth, silky state and prevent it from splitting.
Along the way, I also discovered the best way to store ganache to retain its quality, flavor, and texture.
A note on my experiment
After making and decorating a big batch of cupcakes, I found I had quite a bit of chocolate ganache I hadn’t used.
I decided to store it in the fridge until the baking bug bit me again, which of course, didn’t take very long.
I had a freshly baked cake ready in a matter of days that I just knew I had to slather with ganache.
What better time to experiment with no less than three different ways to reheat it?
I tried:
- Reheating ganache in a warm place (best method overall)
- Reheating ganache in the microwave (quickest and potential for great results, but risky)
- Reheating ganache in a double boiler (good results and lower risk than the microwave)
Reheating it in a warm water bath turned out to be the most effective method.
The result was a smooth, easy-to-spread ganache that tasted pretty much as good as new.
The microwave method was touch-and-go, and I only achieved a good result on my second try.
As for the double boiler method, getting the temperature right was tricky, but I was pleased with the end result.
Note: 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
Place your desired portion of chocolate ganache in a bowl. Rest it in a bigger bowl of lukewarm water. Do not let any water touch the ganache. Stir occasionally as the texture starts to soften, replacing the water if it gets cold. The ganache is ready once it has reached your ideal consistency.
A bowl of warm water 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.
How to reheat ganache in a warm place:
- 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.
In some cases, it may not be necessary to employ a warm water bath at all.
Instead, you can leave your ganache near a warm spot or bring it to room temperature, occasionally stirring to check how spreadable it is.
My verdict
This is now my go-to method for warming ganache, purely because there is 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
Place a portion of ganache in a microwave-safe bowl. On medium heat (50%), warm it in 5- to 10-second intervals. Stir your ganache gently at each stop to loosen up the texture. It is ready to be used once it has reached your desired consistency.
Opt for 5-second warming intervals with white chocolate ganache as it warms and loosens up the fastest.
How to reheat ganache in the microwave:
- Place your ganache in a microwave-safe bowl.
- Warm it on medium heat (50% power) in 5- to 10-second intervals.
- Stir it gently at each stop.
- Once it is suitably spreadable, use as desired.
It’s crucial that you stir the ganache at each interval as it may look hard but will loosen as you go.
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.
My verdict
I found this method to be the riskiest, and it took me two attempts 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.
However, I wouldn’t recommend the microwave method unless you’ve got extra to practice with first.
A mere matter of seconds can mean the difference between a delightful ganache or a grainy mess.
Reheating ganache in a double boiler
Heat water in a pot on the stove until it reaches boiling point. Turn off the heat and let the water settle to a low simmer. Rest your bowl of ganache over the water (but not touching it). Stir gently as the ganache softens. Once melted, remove from the double boiler and use as desired.
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.
Err on the side of lower heat over a longer period.
How to reheat ganache in a double boiler:
- Heat water to boiling point in a pot on the stove.
- Turn off the heat and let the water reduce in temperature to a low simmer.
- 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.
- Stir the ganache gently as it starts to soften.
- Once it has reached the correct consistency, remove and use.
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. Dark chocolate may take a little longer to reach a spreadable texture.
My verdict
This method worked decently for me, and the resulting ganache was pleasant and useable (but could have been smoother).
Getting the water temperature exactly right is not always easy, and there is potential for this method to go wrong.
If you use a warm water bath, there’s no risk of splitting the ganache.
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 serve to split it further.
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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 weeks 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 keep 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:
- Cool your ganache to room temperature.
- Split your leftovers into usable portion sizes.
- 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.
- 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.
- 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 long does ganache last?
If you want to prepare ganache in advance or keep your leftovers to use at a later stage, the following guidelines will assist you with storing it safely.
Room temperature: You can store classic ganache in an airtight container at room temperature (in a cool place) for two days (but I don’t recommend this).
Refrigerated: You can keep ganache in the fridge for up to two weeks, and some say even a month. Check your ganache after two weeks for any sign that it may be spoiling. Bad ganache will show changes in taste and texture.
Frozen: Ganache that is properly stored will retain its best quality in the freezer for up to six months.
The BEST Way To Reheat Chocolate Ganache
Equipment
- Small bowl
- Larger bowl
Ingredients
- 1 portion chocolate ganache
Instructions
- 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.
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