How long is fresh ganache good for?
i made ganache the other night, just a combo of fresh whipped cream (non homogonized heavy cream) and melted (tempered) chocolate.
I have it currently in a plastic pastry bag, with saran wrap sealing both ends and in the fridge. Tonight will be 48 hours since I made it. Is it good for at least 72 hours? The cream was just bought and the expiration was for the 22nd of Jan, so I have to think that its freshness should not be a factor but I'm not sure what happens when you mix in warm melted chocolate to the whipped cream.