Chocolate Ganache

Yes. Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To use chilled ganache, let it sit at room temperature for 15 minutes, or gently warm it over a double boiler until it reaches the right consistency.

A glaze ganache uses a 1:1 ratio of chocolate to cream (like this recipe), making it pourable and glossy when warm. A frosting ganache uses 2:1 chocolate to cream, creating a thicker consistency that can be spread or piped when cooled.

Over-whisking incorporates too much air and can cause the emulsion to break, making the ganache grainy and dull instead of smooth and glossy. Whisk gently and stop as soon as it looks uniform and shiny.

Yes, though milk chocolate will make a sweeter, lighter ganache. Use the same proportions—it will still set properly. White chocolate also works but needs slightly less cream (about 5 fl oz per 6 oz chocolate) because it's more sensitive to heat.

Temperature controls consistency: use it immediately while warm for a pourable glaze, or let it cool to room temperature (60 to 70 minutes) for a spreadable frosting. Chilling in the refrigerator (30 to 45 minutes) creates a scoopable texture for truffles.

Yes. Place it in a microwave-safe bowl and heat in 10-second bursts, stirring between each, until it reaches the consistency you need. Alternatively, place the bowl over a pot of barely simmering water (a double boiler) and stir gently until smooth and pourable.