I dokn't have a Immersion blender - is there any other way to get air bubbles out of your ganache?
I don't have bubbles in my ganache. I heat the cream Pour over chocolate, and let it sit for 5 min. Then I stir until it forms a homogenous ganache. If you've whipped it and don't want the air, reheat carefully to deflate it. if it is too cool and is holding air as you stir, reheat. The air bubbles will go away.