I've never used ganache before, but I thought it was supposed to be pourable. In the video the consistency looked more like buttercream. I submitted an inquiry to their site about their chocolate to cream ratio. Meanwhile I'll comb the internet for a better answer.
www.baking911.com explains a lot:
Here's an easy ganache recipe from www.baking911.com ... I'm going to give this one a try:
This site explains the chocolate to cream ratios well:
UPDATE (12/03/09): Hurray! I got a response back from how2cake:
For dark chocolate you use one part cream to two parts chocolate, if you use a really good quality chocolate like Callebaut, you'll need one part cream to 1.5 parts chocolate.
You need to let it cool so it becomes spreadable.