In the interest of being a fair and impartial blogger, I think it's fair that I post the good and the bad - and the disasterous. This recipe falls into that third catergory.
The recipe looked simple enough, with the added bonus I could make it a day before having friends over. But since I only own one bowl for my mixmaster, I decided to do the white choc layer first, and the dark one much later. Thank goodness I did.
I managed to get the cream semi-whipped with no problems. Melting the chocolate was a tricky process (some found it's way on the floor) but that went fine. Whipping the eggs in a steel bowl over simmering water proved trickier than I expected, but still went ok.
When it came time to add the eggs to the chocolate that's when things went wrong. Adding the eggs caused the chocolate to seize. Enough stirring just managed to save it, but then I added it to the cream and the whole mixture curdled and went lumpy. I didn't even bother trying to let it set, I just chucked it out.
I'm not sure where I went wrong. I've since re-read the instructions, and I think I did everything right. I may attempt it again one day, for for now I'm just relieved I still have plenty of eggs, cream and dark chocolate left over because now I can attempt something else for my dinner tomorrow :)
sounds like your chocolate was too hot, your eggs weren't quite warm enough and your cream was too cold.
ReplyDeleteNext time let the cream come close to room temperature rather than fresh from the fridge, melt the choc very slowly, over simmering water... if it gets too hot, add a little of your whipped cream to it and mix with a whisk. add the eggs slowly, whisking them fast to cool them down a little after being simmered, then add your cream...