Truffle help!!!

[Stase]

I'm making truffles for Christmas presents as I do every year, and the mixture has split! I usually use equal amounts of cream and chocolate, but this year (a la Delia) added a knob of butter and used thick cream. Anyway, it has split and is looking grainy with visible oil on the surface.

Was the cream too hot when the chocolate went in?
Did I over stir it?
Is it salvageable or is that £5 down the drain?

Help!!!

I've salvaged split mix before. I think I cooled it a little bit, added a dash more cream and stirred for AGES.

Thank you! Do you think it will help to spoon off some of the oil from the surface? I think the knob of butter was where I went wrong.

Sorry, didn't come back! Did you save it?