Rum ganache is breaking and I can't figure out why.
I created a chocolate ganache using 66% dark couverture chocolate (37% fat), cream and butter.
I heat the chocolate and cream before combining, then add the butter using an immersion blender.
When I added the rum (40 proof, 6% of the total mass) the ganache broke.
I made several attempts to fix it including adding a tablespoon of warm water, heating the ganache a little, adding more rum, adding cocoa butter.
Each time it looked good coming out of the blender, but broke within minutes.
I remade the recipe, this time heating the cream then adding the rum to the cream. Then pouring in 1/3 of the cream into the melted chocolate, stirring, adding the next 1/3, stirring, then the final. Adding the butter, the ganache broke.
I attempted to fix it by adding a tablespoon of warm water, more rum, etc., to no avail.
The proportion of fat from cocoa butter, cream, butter to liquid from cream, rum, butter is 1.6 : 1.
Looking at my other recipes, this isn't out of line.
I've theorized that the alcohol is the issue, does it emulsify the same way fat and water do?
Any help is appreciated.