I didn't have enough heavy cream to double this, so I one & a halved it (used 3 cups heavy cream and 30oz. chocolate). I used Ghirardelli semi-sweet morsels, knowing that they might not melt as well as baking chocolate. I did have tiny lumps, so I put it through a sieve and it was fine. I let the cream come just to a boil and after it was mixed, I covered it and let it sit over night, to use as a filling and frosting for a chocolate lover's cake. The sad part is, it didn't thicken to the consistency of peanut butter, like I needed it to. Next time I'll use a recipe with a chocolate to cream ratio of 2:1.
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I didn't have enough heavy cream to double this, so I one & a halved it (used 3 cups heavy...