Yes, you can make chocolate ganache in advance.
Here's a breakdown of how to do it and what to consider:
Making Ganache Ahead of Time:
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Prepare the Ganache: Follow your ganache recipe instructions completely. This usually involves heating cream and then pouring it over chocolate, allowing it to melt, and then stirring until smooth.
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Cooling: Let the ganache cool slightly at room temperature.
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Storage: Transfer the ganache to an airtight container. Press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming.
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Refrigeration: Refrigerate the ganache for up to a few days.
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Bringing Back to Room Temperature: Before using, remove the ganache from the refrigerator and allow it to come to room temperature. This may take several hours.
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Re-whipping (if necessary): Depending on the desired consistency, you may need to re-whip the ganache with an electric mixer to restore its original texture. If it's too thick, you can gently warm it in the microwave in short intervals (5-10 seconds) or over a double boiler, stirring frequently, until it reaches the desired consistency. Be careful not to overheat it.
Important Considerations:
- Temperature Sensitivity: Ganache can be sensitive to temperature changes, so refrigerating it can sometimes affect its texture.
- Freshness: Some bakers prefer to use ganache fresh for optimal results. While refrigerating is perfectly acceptable, be mindful of any potential texture changes.
- Type of Ganache: The ratio of chocolate to cream affects how firm the ganache becomes when chilled. A ganache with more chocolate will be firmer. Adjust accordingly if you plan to refrigerate it.
In summary, making ganache in advance is a time-saving strategy. Just store it properly and adjust the consistency as needed before use.
