...here is a bump for you! I might have to go and look that one up! so sorry that happened to you!
Thank you both for your responses. Since it's so late tonight I just went ahead and made more, but kept the unsweetened (don't want to waste that much chocolate & cream). I'll try to experiment over the weekend. I agree some kind of simple syrup might work best, but I'm not quite sure how to keep the consistency. We'll see.
I would just keep the unsweetened ganache and use to add to buttercream next time you want to make chocolate bc - the sugar in the bc will balance it out.
You can divide the ganache up into packages that are enough to add to 1 batch of bc and freeze - it freezes well 
Just be sure to melt it again before you add it to bc.
I use unsweetened ganache in Toba Garretts Chocolate Buttercream, I think its very delicious this way as there is already so much sugar in the recipe. Just be sure to cream the ganache seperatly before adding it to the recipe so that you dont get lumps.
http://www.epicurious.com/recipes/food/views/109248
You could also try corn syrup. I add corn syrup to my ganache all the time, it give it a nice sheen. You cold also use glucose, it's lower in water content.
Quote by @%username% on %date%
%body%