I'm not sure freezing was the best idea. But ganache can definitely be
reused once chilled.

What you can do is let it thaw and make truffles out of it. Use a
small spoon or small ice cream scoop to scoop out the truffles. Roll
until round in your hands and chill until firm again. Then toss them
in confectioner's sugar, regular sugar, cocoa powder, chopped roasted
nuts, or redip in melted chocolate or ganache. Should work fine even
if it was a 50% ratio. They'll just be softer than normal.

Ciao,
T.

Denise Lane > wrote in message >...
> I made a load of this for a cake a while back & froze the leftovers. I
> had TONS left over. First time, so I didn't know how much I needed.
>
> Is it possible to thaw, melt & re-use? Will it set up like it should?
>
> BTW, I used a 50/50 recipe of cream & bittersweet.