Help my ganache

If you do break your ganche add a very little cold water and stir until mix in should come out fine. Must look shiny

Do not cool the ganche. Best recipe is for 1# dark chocolate you need 1# cream (2cup) and for white chocolate its 1# white chocolate for 1 cup of cream
Don't over heat the cream and don't use a whip because that will break the ganche.

Your ganache "broke". Here's how to save it,
http://sweets.seriouseats.com/2010/04/how-to-make-chocolate-ganache-bonbons.html
&
http://www.karascouturecakes.com/how-to-repair-a-broken-ganache