I have made some (rather lovely even if I do say it myself!) chocolate ganache to spread in and on DD2's birthday cake tomorrow. The recipe I used said it could be refridgerated for several weeks and can be whisked to make it spreadable. It's been in the fridge for a few hours and is set hard - I can't see whisking being possible so how can I re-soften it to make it spreadable? Can I give it a quick whizz in the microwave on a low setting or will leaving it out at room temperature for a few hours work? It'd be a shame to have to eat it all myself with a spoon .