Your cream may have been heated too long or water may have got into the the bowl. I have had this happen once to me although I do not remember exactly the process I did at that time, I do know that when I make my whipped milk chocolate ganache I make sure I add the cream to the chocolate not the other way around. I also use a hand whisk and an ice bath for mine.
Amy
Can't say what happened as I never whip ganache. I just wait til it is spreading consistency and use it that way. Did you use lindt baking chocolate or 'candy bar' (lindt chocolates)chocolate? Candy bar chocolate usually has added ingredients. Did you dissolve the 1 oz of sugar in the cream? Was it gritty before you whipped it? Was your chocolate completely melted ?
The only thing I can think of would be to heat it up in the microwave and stir gently with a small whisk from the center out. (It doesn't take long- only a few seconds on hi at a time.) You might also need to add small amounts of warm cream- whatever you used in the initial ganache. (If it gets too thin, I've added sifted confectioner's sugar to get it to the consistency I've wanted, and it's turned out great.) I haven't had this happen before, so let me know how it works if you try this and it works!
I have never had to whip my ganache. When using it to layer in cakes, I make sure it has cooled but not firmed yet. after putting it on my cake I then chill it for 20-30 minutes, then layer my buttercream!
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