I have made white chocolate ganache a few times in the past with success. I don't know what I've done differently or why this has happened but does anyone know if i can save it? There's 800g chocolate gone to waste otherwise... 

didja get some water in there? looks like it seized -- no es bueno

It has totally separated. You can see the oil. Not sure it can be fixed. I would place your chocolate over a bowl of simmering water. Stir as the mixture remelts. Continue to stir until completely incorporated. Remove from heat, continue to stir. Then hopefully, after cooling, chocolate will set.

I looked up on Google if there were any tips and it suggested to pour the oil away and add very hot milk and mix up. I did this and then I reheated a little more and it appears to be ok... finger crossed :-) 

wow -- pretty cool -- hey put a spoonful on a saucer and put it in the fridge to see if it will firm up -- then let that come back to room temp to see if it holds -- just a little test

Good idea K8memphis!!

Please let us know of your test. This is very important information about pouring off the oil and adding milk. Keeping my fingers crossed that it will work!! Keep us updated!!!

If that happens to you in the future the trick is to add more cream until you can bring it back together, measure as you go.

Once it comes back together you then add whatever amount of melted chocolate is required to balance the extra cream.

It holds!!! And it tastes fine! Phew!! 

Thanks for the tip bubs -  I did think about doing that but as i already had so much choc in there I didn't want to risk ruining more! But if/when it happens again I'll try that :-)

Great save!!

great save --

good advice, bubs :)

thank you for the update! yay

Well Steph_2009 so glad your google "tip" worked and all is well. I'm definitely going to file this tip away..just in case.  Definitely post your cake so we see the final result.