OH NO! IT DIDN'T EMULSIFY PROPERLY!
A broken ganache is when your cream does not properly emulsify, or combine, with your chocolate. This can happen for many reasons such as you didn't stir quickly enough, your cream was too cold, or you stopped mixing before you were supposed to.
It's annoying, yes, but... Don't worry! When you improperly emulsify your ganache don'y throw it away! You can fix what is broken.
The first pic is the broken ganache vs the emulsified ganache. The second pic is a broken ganache, the third is a properly emulsified ganache, and the last pic is the two different ganaches after the broken on is fixed!
So, in order to fix your broken ganache, just take about a table spoon of your broken ganache, and set it aside in another bowl.
Take two tablespoons of corn syrup and heat it up on the stove.
Once the corn syrup is hot, add it to the broken ganache that you set aside and stir, stir, stir!!!!!!!!!!
Then, once it looks sily smooth, which won't take long... add the small bit of ganache to the rest of the ganache and STIRRRRRRRRRRRRRRRR!!!!!!!
By adding heat back to the mixture, it will help the cream blend with the chocolate.. stir until your ganache is smooth and fixed :D