Chocolate ganache split

[Tailtwister]

I had a chocolate ganache split on me this afternoon and it doesn't matter too much as it was a practice run for a cake, but I'm at a loss as to where I went wrong.

I brought the cream to a boil and poured it over the broken up chocolate (300ml cream over 400g 70% cocoa solids choc). The recipe I was using called for adding 30g of butter at this point and I'm wondering if this cause the splitting.

Any ideas? I left the choc/cream mixture sit for 5 minutes before stirring it as I'd read that this was the thing to do. Was this wrong?

Also, I remember reading somewhere about a way to rescue a split ganache but couldn't remember what it was. Anypointers would be most welcome!

Maybe the cream was too hot? I remember vaguely that it shouldn't actually reach boiling point.

Also I read somewhere that you should add the chocolate to the cream and not the other way round as it's less likely to split.

Agree with gastro on both counts, the cream should be almost boiling and add the chocolate to that, and let it stand for 5 mins before mixing at all

The cream was too hot. Take it off the heat just when the first little bubbles appear. If it happens next time you can usually rescue it with a splash or two of boiling water, added once you've realised it's split.

OK, thanks. I'll try your suggestions next time. It's so irritating when it goes wrong and expensive!