Can choc ganache be rescued after it has split/curdled? If so, how? I have used the same recipe successfully over and over but for some reason it decided to split on me today It looks a bit like chocolate scrambled egg and all the fat has separated out. I have chilled it in the hope that I may be able to mix it smooth when it cooled but now it's too hard to mix!
It is fairly easy to over beat it and it breaks. It is fairly easy to fix.
Basically, start over by ver gently re-melting the ganache. I put it in a bowl over barely simmering, never boiling, water. I stir with a spatula or wooden spoon until it is smooth. If there are small chunks of chocolate, pour it throuh a strainer is you think it is necessary (I rarely do that, but sometimes)
chill, then whisk at bit and chill a while longer. repeat until you whip is just right.