We're sorry to hear that you had some trouble with the ganache, Karen! It sounds like the emulsion broke, causing the chocolate to separate. This can happen if the chocolate is heated too high or if it's over-worked. Next time, I'd recommend heating the cream on the stove until there are foamy bubbles around the edges but don't let it come to quite a rapid simmer, then pour the cream over the chocolate (in a heatproof bowl) and let it rest for 3 to 5 minutes before stirring. After this short rest, start stirring in small circles in the center, gradually increasing outwards until everything is well combined and the ganache is smooth. We hope this helps for future baking adventures! 

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