Results 1 to 3 of 3

Thread: Melting choc question

  1. #1

    Join Date
    Sep 2008
    Location
    South-East, QLD
    Posts
    597

    Exclamation Melting choc question

    I have no cream to melt with my choc to go over some ice cream, can I use coconut cream instead?? It would be nice but would it work?? Do I use the same amount as normal cream??


  2. #2

    Default I wouldnt use cream...

    Quote Originally Posted by ACJ View Post
    I have no cream to melt with my choc to go over some ice cream, can I use coconut cream instead?? It would be nice but would it work?? Do I use the same amount as normal cream??

  3. #3

    Join Date
    Jun 2003
    Location
    Ubiquity
    Posts
    9,922

    Default

    Why not do this:

    Chocolate sauce - Gordon Ramsay
    200g good quality dark chocolate (70% cocoa solids)
    30g unsalted butter
    3 tbsp clear honey
    125ml full fat milk

    For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.

    I would be worried about using coconut cream/milk as it contains a lot of water and splits very very easily.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •