Any suggestions for rescuing a failed glaze? The recipe is straight
forward:

1/2 cup cream
6 oz bittersweet chocolate, chopped

Boiled the cream, poured it over the chocolate, mixed.

This time, however, the glaze separated into a thick (but smooth)
chocolate and a light yellow liquid (some oil, I think; looked like ghee
but tasted bland). No amount of mixing would blend the two parts
together again.

The cream was a very rich, unhomogenized local brand that I've used
successfully many times. The chocolate was new (to me, anyway):
Ghiradelli 70% Extra Bittersweet.

If you can clue me in to what I did wrong, and have suggestions for
fixing what I have, I would appreciate your help.

Thanks,

Tomas