Do you need to refrigerate ganache?

Ganache made with chocolate and heavy cream should be refrigerated to maintain its firmness and prevent spoilage. Due to its dairy content, leaving ganache at room temperature for an extended period can lead to the growth of bacteria, compromising its safety. When ganache is cooled and refrigerated, it becomes thicker, allowing it to be used for various applications, such as filling, frosting, and dipping. Refrigeration ensures that the ganache remains stable, fresh, and ready to be used when needed.