the ganache decided it was not going to cooperate...
it turned out like cottage cheese (see my photo, yech!)
used a CIA recipe: 10 oz. semi-sweet and 1 2/3 heavy cream. did heating of the cream, melting of the chocolate, cooling to room temp, then refrigerating overnight. then it called for taking cold ganache and adding 1/3 cup cream then whipping. it never got smooth and had a oatmeal texture thing going on.
what did i do wrong?