Hey! I have that problem as well, I use nestle chocolate chips, not sure that it is the best chocolate, so what I do is add some powdered sugar until I get it to lose its bitter quality, and make it a bit sweeter, just be careful to not add too much sugar! Hope this helps!
I think ganache is all in individual tastes. i think it's a little bitter, but i like it 
it's a more bitter chocolate you use to make it, versus what were generally used to in a candy bar type chocolate. maybe try a higher cream ratio? and use like giardelli chocolate
I just tried this ganache recipe and found it to be much nicer than my usual one. The only thing different that I do is add 2 tablespoons clear corn syrup for sweetness and shine. It is not as thick as the recipe that I have been using so it covers the cake much nicer. HTH.
Oops, I almost forgot to post the recipe..here you go..
http://www.joyofbaking.com/ganache.html
I've only made ganache once, but i think it was just heavy cream and chocolate - i forget the ratio. I didnt' notice it was bitter; perhaps the chocolate burned a little?
I agree Beach, if the chocolate was scorched even a bit it will impart an even bitter taste to the ganache.
Also, if you are accustom to eating Milk chocolates rather than using a semi sweet chocolate will make it seem as it the ganache is more bitter than it should be.
What type of chocolate did you use? Brand?
I now use the food processor method of making ganache ... SO much easier!
Heat your cream (just until barely simmering) on the stovetop or in your microwave... meanwhile, coarsely chop you chocolate then put into your food pro. Process it until it's finely chopped.
Add your cream and let it sit for about 60 seconds. Process again until it's all mixed evenly.. and you're done! Cool and pour as usual, or refrigerate and whip it later for whipped ganache.
Never stir your ganache again!! 
P.S. thanks for the b-day wishes Cakepro!
P.P.S. I LOVE dark bitter chocolate, so I always used a very dark chocolate in my ganache... usually Lindt 70%, however, you can add a bit of sugar to the cream (not too much though) if you don't want it quite as intense!
Maybe you're just not used to the taste of semi-sweet??? Eat a few chips out of the bag and see what you think.
You could add sugar in with the cream when heating to sweeten it up. Like said before you may have burned it a little
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