Help! I melted the chocolate over low heat, and it looked so pretty. Oops, I forgot the butter. No problem, I thought, I would just add it in now. As soon as I did that, my creamy chocolate melt started to solidify. I have run into this problem before with chocolate fondue, and I have learned that more heat DOES NOT fix the problem. So I took my lumpy mixture off the stove, quickly added the other ingredients and beat to hell until it was smooth. Without any extra chilling, I dumped it (there was no pouring involved) onto the pan and coaxed it into a square level shape. Does adding the butter after the fact really matter that much? I don't even like mint chocolate, and I wanted to make these a gift to my husband for our anniversary coming up. Perfection seems to matter a lot more when you are giving away what you are cooking. I think they will taste okay, but I'm not sure what the texture will be like. :(
I don't know how to rate this recipe, because clearly I screwed it up somehow.
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Help! I melted the chocolate over low heat, and it looked so pretty. Oops, I forgot the...