Glad it wasn’t wasted!  Googled ‘how to fix oily ganache and found this quoted

Fortunately, it was easily fixed, thanks to the advice in Chocolates and Confections. First, we tried simply re-warming it and stirring. When that failed, we added some warm milk, bit by bit, to increase the amount of water in the mix. Slowly, the ganache came back together. When it no longer seemed oily, we poured it into a frame and continued with the recipe. It worked perfectly, providing further proof that a broken emulsion isn’t the end of the world!

It is always good to learn from someone else’s mistakes.  I will watch carefully how I heat the cream!

Don’t worry..drained off the surface oil as out it freezer for a bit..now perfect!! Phew!!

Thank you. I did think about adding milk at the time but wasn’t sure..now I know I can

OH MY GOSH! thank you SO much! You have just saved my ganache by posting this xo

Unfortunately I didn’t see this post and threw out 400 grams of ganache which had split (ouch! talk about pouring money down the drain). I’ve always believed there was no way back once that happened, now I know different, so thank you very much for this very useful piece of information.

Ouch is right!  What a shame.  I always google mistakes just in case it has happemed to someone else who rectified it.  Trouble is that always leads you to other interesting facts.  Still I’m often full of useless, sometimes useful information hence you often hear me say ‘ooh I’ve read something about that’.

J x

I  overheated my white chocolate ganache the other day and almost threw it out as it was awful and oily. I then decided to let it cool a bit and added cold double cream slowly while whisking . It came back together and became all creamy and lovely again.  I must remember not to rush white chocolate!