If chocolate seems to be separating, how do you get it to come back together?

I made a chocolate mousse tonight, and my Mother was kind of freaking that it was separating (it had grand marnier and coffee in it as it was melting), and so I stirred the hell out of it at it cooled and it seemed to slowly get smoother and smoother. Then I put the egg whites and cream in in the wrong order, and I whipped the cream too much. Still, if the taste off the spoon was representative, it will be all right.

Did any of that matter? Could I have not stirred the chocolate until my arm fell off? Did I not have to worry about the order of mixing?