I made ganache yesterday with 2# of guittard 58% chocolate (semi sweet) and 16 oz of cream.. it looked like the first pic, silky and smooth. I left it on the counter overnight like I am supposed to (right?) and this is what I got this morning.. the little lumps are chocolate like it firmed up funny.. I melted it down, but then of course it's too think to ice a cake with
I have had that happen from time to time but do not know why. I remelt it then let it form up again eno0ugh to ice with it.
Thank you Sharon! I did remelt it and I popped it in the fridge.. then I microwaved it in 10 second intervals until it was the consistency i needed (or so I thought) it was too thick but i'll know for next time..
too thick when? u could have kept micro -ing it....
I THOUGHT I micro-d it enough and was scared to go further. As I started to ice I realized it was probably too thick. I have seen 2 tutorials (one on the topsy DVD) but it was awhile ago. I should have watched again. Lol. Luckily it was a wrestling ring cake so it didn't have to be ultra smooth,but I wanted to try it and they wanted chocolate icing.
Im def. more comfortable now that I know what not to do! Lololol
that stuff is very durable. you can heat, thicken, reheat, thicken a lot. as long u dont scorch it, it cak take a lot....
it's called splitting? many things can cause it. It happened to me when I let the cream get too hot. Usually u can re-beat it but sometimes u have to start over
we had a big discussion on this last week.. I think. here is the link. http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=685062&postdays=0&postorder=asc&&start=0
sorry we get a little off topic toward the end.. 
on a quick note.. you added your milk mixture too soon, it was way too hot.. that will happen everytime.
actually, at school we called it "breaking" which is what happens IMMEDIATELY after you add the too hot cream.. and in this case the cream was not too hot, it never boiled, it was barely a simmer.. we used to BOIL it and still not have it break..
the ganache was fine for hours after it was made..
right, the little lumps come hours or the next day. it has happened to me too. I just remelt, firm up again and use....
yah, the lumps show up the next day on me too, but only when I dont have my milk mixture around 100 degrees. 
maybe humidity is playing a part too? I also make my own heavy cream, maybe it is the butter that has stopped mine from forming lumps...hmm.. a mystery.. YEAH!! get to experiment some more !!
I wish you guys had been in on our discussion last week.
it doesnt happen evry time for me, and i do not measure the temp of my cream... could be!
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