Chocolate ganache is a rich mixture of double cream and chocolate used for cake filling and decorating. The high fat content and proportion of sugar keep mould at bay when stored at room temperature, according to Baking 911. Butter, milk and other ingredients introduce water, which provides a moist environment for mould formation at room temperature; these chocolate ganache variations require a different storage location for safety.
Transfer the prepared chocolate ganache to an airtight container.
Store chocolate ganache at room temperature for two to three days only if the recipe used nothing but double cream and chocolate.
Refrigerate ganache for up to two weeks if you need longer storage or the recipe had added butter, milk products or other ingredients besides double cream and chocolate.
Freeze ganache for six months if you need to extend the storage time of any chocolate ganache recipe.
Thaw the chocolate ganache in the microwave in 15 second increments on high power or until pourable.