My white chocolate ganache separated from over-beating. How can I save it?

I've never made white chocolate ganache before, but I've had dark chocolate ganache separate on my several times before. When it happens it's very frustrating. I find the best thing to do is add a teaspoon or two of water to the ganache and stir vigorously. I've always had great luck with this method. Good luck! Hope it turns out. Maybe someone will have better advice particular to white chocolate.