One of the biggest problems is when the ganache breaks. The cocoa butter separates from the solids and floats on the surface. The best method is to use a hand emulsifier, which generally fixes the mess!! Adding a tablespoon of liqueur or even two can also help emulsify. Place the emulsifier into the ganache and then turn on. Watch magic happen!
If you do not have a hand held emulsifier, try adding some liqueur. If that doesn't work there are various methods but they are messy. Email me and I will help out. ilbarhai@gmail.com
Not the right consistency? If it is too runny, you may want to wait a good few hours if not the whole night as it does thicken, especially if the ganache has been piped into hollow shells. If it is for rolling truffles, you can make it thicker or thinner.
Too thick- No big deal! you can add some liquid (cream, juice,puree,liqueur). It should be a about the temp of the ganache-I recommend warming it to 36C-both the liquid and the ganache!
Too runny- warm up some chocolate till it is just melty-36-40C and add, you may need to use an emulsifier.
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