I made ganache last night for profiteroles I need to bring to the office today for a lunch party. I didn't turn down the heat when I added the chocolate, so the oil has separated from the chocolate and is floating on top (eeww). If I stir it up, it tasts ok, but I don't want it separating on the plate. So, two questions: can anything be done to save it (I think not), and two: can I remake it at the office by heating cream in the microwave and adding the chocolate to the hot cream. Does the cream really need to come to a boil? Lunch is in four hours.