Ganache Crisis -- Need Immediate Help
I made ganache last night for profiteroles I need to bring to the office today for a lunch party. I didn't turn down the heat when I added the chocolate, so the oil has separated from the chocolate and is floating on top (eeww). If I stir it up, it tasts ok, but I don't want it separating on the plate. So, two questions: can anything be done to save it (I think not), and two: can I remake it at the office by heating cream in the microwave and adding the chocolate to the hot cream. Does the cream really need to come to a boil? Lunch is in four hours.
I'm probably too late to help, but, I think it would work to heat the cream in the microwave. You can always zap it a bit longer if the chocolate doesn't fully melt.
Might be a lot less stress for you if you can run out before lunch and buy some ice cream or whipped cream (dulce de leche and whipped cream?) to fill the profiteroles instead.
I've saved broken ganache by using glucose syrup or corn syrup. whisk vigorously or use an immersion blender. start with about 30g per 500g ganache