Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I made some chocolate cream frosting / ganache (basically just double / heavy cream with plain / bittersweet chocolate, melted and whipped up).

I ended up with twice as much as I need. Can I freeze it or will I simply have to eat it all (oh, the hardship)?

share|improve this question

1 Answer 1

up vote 6 down vote accepted

You may absolutely freeze chocolate ganache and most other chocolate preparations. It should keep for up to a year without any noticeable change in quality.

Try to get a tight seal so it doesn't pick up other freezer odours. Use a small freezer bag if you can, and maybe put that in a hard sealable container as well. The freezing itself won't hurt the ganache at all but if it catches a whiff of those tuna casserole leftovers then you won't want to use it!

share|improve this answer
    
Thank you! (But I was slightly hoping you'd say I had to eat it all now :-)) –  Vicky Jan 2 '11 at 10:24
    
@Vicky: I know it's tempting but it'll be even better once it goes inside some truffles and cream puffs. –  Aaronut Jan 2 '11 at 15:53
2  
When you take it out of the freezer, warm it slowly if possible and don't break the seal until it is at room temperature. –  Computerish Jan 2 '11 at 18:13

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.