I made chocolate ganache tonight. I don't make it often, but I've never had this problem before. I used a 2:1 ratio chocolate to heavy cream, poured the slightly It came together fine, but I noticed some lumps in it, maybe like chocolate that just refused to melt. Should I reheat in the microwave and stir some more to see if it will become smoother? I'm planning on whipping it anyway, but I wasn't sure if it would make a difference or not. Thanks!
Yes you can microwave it at short intervals (like 5 to 10 seconds) at a time and stir.
It probably won't take much longer than 10 seconds to get it all melted and smooth.