So I made a very nice chocolate bundt cake to take to a potluck party today, and I decided to make a nice chocolate ganache icing for over the top. Naturally, I didn't have any heavy cream on hand and no time to run to the store. So....I decided to substitute cinnamon-vanilla coffee creamer for the heavy cream. A bit weird perhaps, but boy does it taste good. Mmmmmm.
Anyway, the problem is that it somehow became slightly lumpy when I mixed the boiled creamer with the hot melted chocolate. I'm not worried about it, because it tastes really good and the people I'm giving it to aren't fussy like that, but I'm just curious to know why it got lumpy?? Something in the creamer perhaps?
Any ganache experts out there?