needed - thickish chocolate sauce recipe

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needed - thickish chocolate sauce recipe

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jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Tue Mar 31, 15 7:48 pm Post subject: needed - thickish chocolate sauce recipe
For dipping churros into. The recipe I made last time was too runny. Anyone got any suggestions?

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Tue Mar 31, 15 9:32 pm Post subject: Re: needed - thickish chocolate sauce recipe

Jamanda wrote:

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
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Tue Mar 31, 15 9:33 pm Post subject: Re: needed - thickish chocolate sauce recipe

Pilsbury wrote:

Jamanda wrote:

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

Joined: 02 Jun 2008
Posts: 16300
Location: Beautiful Derbyshire

Posted: Tue Mar 31, 15 9:38 pm Post subject: Re: needed - thickish chocolate sauce recipe

Pilsbury wrote:

Jamanda wrote:

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
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Tue Mar 31, 15 9:40 pm Post subject:
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

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Tue Mar 31, 15 10:07 pm Post subject:
When ever i add syrup to my mix it splits into chocolate concrete and oil so I never bother any more.

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Wed Apr 01, 15 6:43 am Post subject:
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

Joined: 02 Jul 2005
Posts: 45458
Location: yes

Posted: Wed Apr 01, 15 12:40 pm Post subject:

Pilsbury wrote:

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

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

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Wed Apr 01, 15 12:43 pm Post subject:

dpack wrote:

Pilsbury wrote:

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

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

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Wed Apr 01, 15 1:18 pm Post subject:
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
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Wed Apr 01, 15 3:49 pm Post subject:
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

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Apr 01, 15 3:53 pm Post subject:

Jamanda wrote:

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?

Pilsbury

Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex

Posted: Wed Apr 01, 15 3:54 pm Post subject:
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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