So I made ganache today using a tweaked recipe from the Cake Bible. I've made ganache several times before, but this time it just won't set. I put it in the fridge for a few hours, then I put it in the freezer for a couple of hours. It still was pretty liquid. I decided to whip it instead. At first, it wouldn't whip, then it got all kind of chunky. I thought it was too cold, and The Cake Bible mentioned remelting it, so I put it in a bowl of warm water. I didn't melt it completely, but then it got kind of grainy looking. Should I just give up and melt it completely and start over or does anyone know what went wrong? I've never had problems like this. I'm using it for a cake tonight and a cake tomorrow. Thanks. 
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