I freeze left over ganache all the time. I put cooled ganache in a container, cover surface of ganache with plastic wrap put on the lid and freeze. When I remove it from the freezer I remove the lid and plastic wrap, which removes and ice build up. Then I just let it come to room temperature, warm it and use it. I’ve never had a problem.
Teri, Ontario, Canada http://www.TeriLovesCake.ca
