I can see why I was screwing up. Gayle’s instruction say to heat to 240 and then add chocolate and butter, but mine would always end up greasy. I even bought a hand-held mixer JUST for this recipe, as I already owned TWO Kitchen Aid stand mixers.
With lemon curd creme, I’ve learned to let the 180 degree liquid lower to 140 before adding butter and now I do that with my chocolate sauce. Neither have separated since then.
I’d like to try that step with this recipe. Bring the sugar up to 240, but wait before adding the butter until it reaches 140. Gayle may be able to make this perfectly, but mine was a complete bust on several attempts.