Okay... it won't let me post a picture, but trust me, it's split. looks grainy and oily.
I heated the cream in pot until it was bubbling at the bottom (when I tipped the pot you could see bubbles at the bottom) - the rest of it was steaming.
I used Lindt milk choc broken into small pieces. Poured 35% cream over (never had a problem with this cream). Left sit for a minute or two and stirred. It looked perfect. Left to cool. Then when I went back it had split, and I think it probably seized because it looked like it had little unmelted bits of chocolate (unless they really were just unmelted) in it. I was really careful not to get any water in it, because I suspected that's what happened to the first batch.
I usually use a dark chocolate, and it's not happened with that. Happened once with white chocolate, but it wasn't important. This is for a friend's son's birthday for Thursday. It's almost midnight on Tue here.
I did something I think might have been really silly... may as well confess! I put the batch in the fridge for a half hour, (just now, after it split) and when it came out I stirred a good bit and it was peanut butter consistency and no lumps when I stirred it, so I put it on the cake. It looks fine. Am just worried that tomorrow I'll get up and it will be oozing all over the place. In which case I have to rebake, refill, shop for more ingredients, re-ganache and then decorate. There aren't enough hours in the day with two small children around. Waaaah... Am full sure covering the cake was a bad idea... It's humid here, but not particularly hot. Am worried it's not going to set at all and I'm going to wake up to a big mess.
Too tired now to care - there's not a lot I can do tonight without any ingredients. Am really embarrassed that I'm messing up so badly... *sob* The only good thing is I have most of the decoration done, or at least the main topper. If the worst comes to the worst I can rebake and use buttercream tomorrow, rather than go through another ganache nightmare. The only problem I have with that is any time I've used buttercream under fondant, my fondant bubbled badly after an hour on the cake. It was just practice, so it was fine, but I went for ganache every time after that because it's fantastic stuff and gives a great surface to work on. When it works. Or I could try another batch but use my regular dark chocolate recipe. If it's the humidity and it doesn't work, I've wasted a ton of money though.
Sorry, I'm ranting. I think I'm delirious with tiredness :) Bed. Maybe it will all be fine in the morning!