Tried a recipe today that called for melting chocolate, sugar and water, then whisking in egg yolks, then returning to heat and stirring until temp reached 160. Recipe said that after adding eggs mixture would be grainy but would get smooth and shiny as temp approached 160. I stirred forever and the temp did reach over 160 but the mixture never changed. Chocolate was grainy and water separated out whenever I stopped stirring. Now I just have a bowl of grainy, water mess. Previous mousse recipes have not used this exact technique and I was surprised about adding water. Any ideas on: 1) What went wrong? 2) Can I salvage the recipe? 3) Or, can I use the chocolate goop for something else? It was very expensive chocolate and I hate to throw it away. Thanks!