I was afraid it would be my undoing. The chocolate coating should set, silky and smooth. The mistake is to try harder than you need to. If your ganache is at the right temperature, the consistency will be on your side. Pour quickly and generously. One stroke with the spatula, at a slight angle, should be sufficient to spread the excess off the top. Don’t look back, or you will end up with drips and blobs (Believe me, I know).