I recently made the Grasshopper Squares from the Epicurious website. The brownie turned out fine and so did the chocolate ganache. The mint ganache, however, did not fair as well.
I used Gharardelli's white chocolate 2-4oz bars and the rest used the chips. I had some lack of melting issues and ended up having to use a bain marie. No problem there (as far as I could tell). I strayed from the recipe from there by just adding the melted mint ganache to the cooled brownie, then noticed that the fat had separated from the ganache and was resting on top of the layer.
What happened? What did I do wrong??? Nobody else who suggested putting the melted ganache directly onto the brownie complained about the separation...
Any advice would be very helpful... Thanks!