re: Best Chocolate American Butter Cream Icing (Crusting)

Thanks Peggy. I have just whipped up a batch but I have done something silly, probably an amateur mistake but would love some advice.

I melted the chocolate slowly, it was not hot, just warm as when you make ganache. When I added the corn syrup it seemed to seize???

I was on the phone and kids screaming at the time so I threw it in and the mixture came together like velvet – smooth, creamy looking. Very yummy. It does appear though, now that everything has incorporated that the mixture has split? Could this mean the choc mixture was too warm when it went in?

More importantly – is there any way to rescue it?

Thanks very much in advance from an Aussie follower.