There is absolutely nothing worse than the realisation that your ganache has split, heartbreaking stuff, I have been close to tears on the occasion and have released quite the stream of expletives much to the amusement of himself on another.
So I came across two ways to help rescue your goo formerly known as ganache.
1. Firstly, using an electric hand-whisk try and emulsify the mixture. Just do it at a low speed for a minute or two keeping an eye on the texture. When you should see it recover its smooth glossy sheen – stop mixing.
2. If the above fails, like it did for me the second time, try this. Heat up some cream in a saucepan – half the amount of the cream you used in the ganache. Working very slowly, gently stir this into your ganache a little at a time. If you made your ganache by adding the chocolate to the cream, then add the ganache to your hot cream and stir gently. I made mine by adding the cream to the chocolate so this is why I attempted to fix it in the same order. This worked a treat for me – insert huge sigh of relief here!!!