I'm making ganache and I used 70% chocolate melted in a double boiler. Added it to hot heavy cream flavored with espresso and a pinch of salt. I have followed this recipe several times before and this has never happened. I mixed it well but in the end the chocolate separated from a watery/oily mix. It's different from when I once accidentally scalded my chocolate. I've put it in the fridge to see if it will set but I have a feeling it's a loss. What did I do wrong? The chocolate was smooth and silky when I poured it into the cream so it must have happened after that. So annoyed.