Has anyone frozen ganache? How long did you keep it?

Chocolate doesn't take kindly to freezing. Has anyone tried this?

I use whipped ganache (choc & 35% whipping cream only.) It does freeze, but you have to rewhip it SO carefully when you take it from the freezer that it is usually more of a pain than it is worth.

If you haven't whipped it, it actually thaws pretty well.

No, I have not whipped it. I used it for a shower cake in mid-November. So it is almost 2 months old and was wanting/needing to use it. I thought I read that it could be frozen but I could not find where the time was for how long it could keep. I am using it this Friday.

Thanks!

does anyone know if i can make truffles now and keep then in the fridge then use them on a cake mid-feb. i have cream that i dont want to go to waste and i want to use it for my little cousins cake in feb. most of my customers are not willing to spend the extra$$ on truffles

I have read on another site that ganache filled cakes can be frozen for up to 3 months.

So I went on that to know if I could use my ganache that I froze back in November.

I thawed it yesterday and it was great!

I am guessing here but if you are going to make truffles. I would make the ganache and freeze it. Then thaw it when you are ready for it and then coat with chocolate. I am not sure what the chocolate would look like after freezing if you made the whole truffle and froze it. I am guessing it may not be as shiny. The ganache I have is still just like I just made it. I did put a piece of plastic wrap on the top surface of it to make sure it did not form a skin.