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Go look at websites for Valrhona, Callebaut, Cacao Barry and other experts. They all recommend using a stick blender as a final step to emulsifying ganache.  It’s especially helpful if you have any kind of fruit purée as part of your ganache. 
 

I have used a whisk or spatula only and a stick blender. You bet a much more stable and creamier ga ache by finishing with a stick blender. It’s also essential for mirror glazes and ganache for bonbons which often has a 2:1 ratio of chocolate to cream if you want more than a two day shelf life. It’s one more step and a useful tool for your kitchen so why not?

Go look at websites for Valrhona, Callebaut, Cacao Barry and other experts. They all recommend using a stick blender as a final step to emulsifying ganache.
 

I have used a whisk or spatula only and a stick blender. You bet a much more stable and creamier ga ache by finishing with a stick blender. It’s also essential for mirror glazes and ganache for bonbons which often has a 2:1 ratio of chocolate to cream if you want more than a two day shelf life. It’s one more step and a useful tool for your kitchen so why not?