I am making white chocolate ganache and I think I whipped it too long. It began to separate and curdle. Is there any way to save it?

Bad news... Once it's broken, it's gone. I know of no way to save it, and I'm a pastry chef.

Thank you. Back to the store. I'll be more careful next time.

When I make ganache, especially with white choc, cause its crankier, I always whip it by hand. I heat the cream, and pour it over the chocolate, and then let it sit for about 2 min, to give the choc a chance to melt before I start mixing. Then I whip it by hand, just until it comes together.

Not sure about white chocolate ganache but I have done the same thing with regular chocolate ganache and I simply heated it up let it melt back to its former state, refrigerated it and whipped again when it chilled....worked like a charm.

http://www.ehow.co.uk/how_8354715_fix-broken-ganache.html

One thing to try before tossing it is to add, oddly enough, a bit of water and mix it together to redress the fat/water balance. I have done this with some success with dark chocolate in the past. Good luck with it.

Thank you all for your help. I did throw the batch away. I have made chocolate ganache with no problem before. I didn't realize their was a difference when using white chocolate. I was also using a different recipe than usual (from the Cake Bible).