First, amateur here (with aspirations for more, of course!) I am making several kinds of truffles for a fundraising event at my church this weekend, and I made three different ganaches yesterday with the hopes of piping them into molds last night. I missed my target and ran out of time. I'm ready to pipe them tonight, but the ganaches have set and are quite stiff. Is there any way to soften the ganache in the bag so that I can pipe, or must I start over? (My hunch is that if I try to "micro" the mass, it will upset the fat content and lead to separation, correct?)
Any feedback is much appreciated!