ganache: rescue mission

I just witnessed bittersweet chocolate ganache go from an unmentionable state to something resembling edible. Nina and I are working on the makings for our momma's birthday cake and a chocolate ganache filling between layers is a critical piece. Problem: Melted the chocolate into the heavy whipping cream/corn syrup mixture over heat. While stirring in the chocolate, the cocoa butter oils separated from the chocolaty substance resulting in an oily mess.

This time's solution: Pour oily disaster into a mixing bowl. Add more chilled cream to the bowl and whisk thoroughly. It will bring your ganache back to life!

Next time's solution: Always remove the pot from heat before stirring in the chocolate. The chocolate will melt into the warm cream without any flame beneath.

Reports to come on how it tastes. For now, it looks good.