What happened? I did a ganache 50/50 cream/chocolate. This was my first try at it. At first it was soooo runny - then I let it cool in the fridge - I whipped it in my KA with the Paddle blade and after maybe 10 minutes, it was a mousse consistency. Then I refridgerated it overnight and today it was rock hard. I let it cool and it separated. Then I whipped it again and it wouldn't whip up the second time at all. What did I do wrong? I was trying to get a thick consistency for a filling.

50/50? By weight?

I do my whipped ganache as 1 pound of chocolate to 1 litre of 35% cream and it's gorgeous and fluffy.

I make mine the night before I need it because it has to sit in the fridge for 12 hours or so, then you whip it. It can only be whipped once though. A second whipping will "split" it and it turns back into liquid.

I don't know what to suggest about the chocolate ganache that you already made, but this recipe worked great for me if you have time and materials to start over again.

http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html