I posted this yesterday in "how do I" with no responses, hoping I can get an answer here.

I tried making white chocolate ganache for this first time this weekend. I mixed three parts white chocolate with one part heavy cream (using the method here  http://www.inspiredbymichelle.com.au/).  I followed the instructions, I the second day I let it come back to room temperature but when I started mixing with my rubber spatula, it started separating and became very oily.  Any ideas? I want to try with dark chocolate, but am afraid of ruining another batch

Thank you!

maybe posting a question in inspiredbymichelle vid on youtube will help. I guess you have done that by now. ;)