Help! I used a 2.5:1 ratio of milk chocolate to cream because I was told a 3:1 ratio would cause the ganache to separate. Now the ganache is too thin (pours, doesn't spread) and won't harden--it's just sticky. Can I just melt more chocolate and stir it in? Running out of time and already have $30 of ingredients in this. Do I need to start over?

Yes, you can add more melted chocolate and it will thicken up. It's best to make ganache the day before you need it in order for it to set up properly, just leave it out at room temp. If you are in a real hurry now you can put it in the fridge for a while, or separate it into smaller containers if you made a big batch in one bowl.

Thank you thank you thank you!