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Jamanda

needed - thickish chocolate sauce recipe

For dipping churros into. The recipe I made last time was too runny.

Anyone got any suggestions?
Pilsbury

Re: needed - thickish chocolate sauce recipe

For dipping churros into. The recipe I made last time was too runny.

Anyone got any suggestions?

less cream.
Simply melt chocolate and cream together over simmering water, less cream will give a thicker sauce as will letting it cool down.
Jamanda

Re: needed - thickish chocolate sauce recipe

For dipping churros into. The recipe I made last time was too runny.

Anyone got any suggestions?

less cream.
Simply melt chocolate and cream together over simmering water, less cream will give a thicker sauce as will letting it cool down.

OK - a bit of syrup to enhance the gloopiness?
Nell Merionwen

Re: needed - thickish chocolate sauce recipe

For dipping churros into. The recipe I made last time was too runny.

Anyone got any suggestions?
less cream.
Simply melt chocolate and cream together over simmering water, less cream will give a thicker sauce as will letting it cool down.
This.
Jamanda

We have to have churros over Easter, because apparently we promised we would have them when Chez and Arvo came to stay.

But I'm not scrubbing my grouting with a toothbrush for them!
Pilsbury

When ever i add syrup to my mix it splits into chocolate concrete and oil so I never bother any more. bagpuss

The chocolate making course I went on suggested for ganche, use whipping cream as it has a higher fat content, this might help, 2/3rds chocolate, 1/3 cream sounds right. Also they brought the cream to scalding point and added melted chocolate, not sure if that matters

syrup will make it shinier but not more gloopy I think
dpack

When ever i add syrup to my mix it splits into chocolate concrete and oil so I never bother any more.

that is a very familar situation here Embarassed
i wiped off the oil and remelted the lump and poured the hot stuff over a cake .

not a total loss but not a good texture
bagpuss

When ever i add syrup to my mix it splits into chocolate concrete and oil so I never bother any more.

that is a very familar situation here Embarassed
i wiped off the oil and remelted the lump and poured the hot stuff over a cake .

not a total loss but not a good texture

I find adding some combination of milk and butter either from the start or when it has gone icky does help return it to a texture which is more like chocolate
Pilsbury

Yeah i know its all about the size of the cocoa fat particals in the chocolate mix and adding butter can redistribute hem but it normally involves beating and mixing for to long for me to bother since its perfectly delicious just as chocolate and cream and when it cools it can be spread like chocolate speard so no problems with left overs lol Jamanda

Good stuff! Do you think I could get away with a mix of milk and plain chocolate so it's not too bitter for littlies? Nick

Good stuff! Do you think I could get away with a mix of milk and plain chocolate so it's not too bitter for littlies?

Yes. Cream will make it sweeter than you're expecting. And, to be honest, what's the worst that can happen? The kids don't eat the sauce, so you have to hoover it up? Wink
Pilsbury

Yep, any chocolate makes a great dipping sauce but remember your adding a good helping of cream to it anyway so it will turn your plain chocolare into milk chocolate.
So long as your not using and 75% cocoa or above i think it should be fine for children.
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