Help needed with making truffles

[milkysallgone]

I made some yesterday using plain choc and double cream, with a yummy caramel filling; the only problem was that the truffle mixture split. I ended up with a bowl of chocolatey mush surrounded by a load of cocoa fat! Does anyone know how to avoid this if I have another go?

Anyone? Basically how do I stop chocolate and cream mix from splitting?

Jamie Oliver did really yummy looking truffles on his show a few days ago but I wasnt really paying attention, something about keeping it all as cold as possible. I googled Jamie Oliver's truffles and came up with this link-any use?

www.goodtoknow.co.uk/food/295463/Jamie-Olivers-chocolate-truffles

I saw Jamie, and remember that he said they might split... I think it was if the cream mix was too hot when you put the chocolate in? Obviously I wasn't paying enough attention either

DH said he put the broken up chocolate in a cold bowl and poured the warm (not boiling) cream over the top.

Thank you both. Have checked out Jamie Oliver recipe and it sounds as if I shouldn't have let the cream boil - the recipe I used told me to.