Silken, chocolatey ganache creates a glistening dessert topping that is as mouthwatering as it is beautiful to look at. A perfect ganache is smooth, creamy and easily drizzled -- but it's not always easy to achieve. Ganache is an emulsion of cream and chocolate that can turn into a grainy soup if stirred too quickly or worse, can break or separate if the mixing temperatures are wrong. However, it is possible to repair ganache and present a beautiful dessert to your guests.

Divide the broken ganache in half and place in two separate bowls. Place one bowl over a double boiler that is simmering on medium heat and the other over a bowl of ice.

Gently stir both halves of the ganache and place a candy thermometer in each. Be very careful not to let any water from the double boiler or the ice get into the ganache; this will ruin it beyond repair.

Check the thermometers. Once the ganache over the double boiler has reached 54.4 degrees C and the ganache over the ice has reached 15.6 degrees C, slowly pour the hot ganache into the cold ganache, mixing gently with a spatula to combine the two mixtures. This brings the ganache to the optimum working temperature of 32.2 degrees C.