Why is it that after ive melted chocolate and add cream in instead of mixing it becomes really firm?

and almost like you can make truffles from? im looking to get it nice and smooth. i melt the chocolate and butter in the microwave fine but when i add the cream it all goes wrong. should the cream be warm before adding? is it cos its cold and doesnt mix well with the hotness of the chocolate?Why is it that after ive melted chocolate and add cream in instead of mixing it becomes really firm?
don't even melt your chocolate. bring your cream up to a simmer on the stove, and then add it to the unmelted chocolate. it will melt the chocolate, and blend nicely, but, of course, when it does get cold, it will firm up. I'm not sure what you have butter in there for at all. This is a basic ganache.Why is it that after ive melted chocolate and add cream in instead of mixing it becomes really firm?
melt the chocolate in a bowl over a pan of simmering water, add the cream gradually whilst the chocolate is still on the heat - this should stop it from solidifying.
Luck I guess xx
Add the cream and chocolate at the same time and melt over a pan of simmering water. That way there is no difference in temperature.
The cream is cooking once it hits the warm chocolate mixture, and the chocolate is being cooled down by the cream, hence, the lumps. You need to heat the ingredients up slowly together. Try melting the the butter and chocolate and then adding warm cream to the mixture. You might want to microwave them both at the same time, but don't let the cream boil.
Yes, the cream should have been warmed before you add it. It's cooling down the chocolate and making it solidify.
because its more filling
The choclate is siezing. Warm the cream to room temp. Slowly add cream whilestiring. (take it off heat at this point)
Cream is a natural thickener,
Let the cream get to room temperature first.
When you add any liquid to melted chocolate it will ';seize'; up. You need to combine the cream/chocolate together first then melt it. I would do this in a double boiler or in a bowl over hot water. Doing this in a microwave can be tricky as the cream may quickly scald.
Yes the cream needs to be heated. Whenever you add something cold to something warm, you end up changing the temp of the warm item. I would scald the cream, then pour it over the heated chocolate mixture, let it sit for about a minute, then slowly stir it with a whisk.





If you are trying to make a chocolate sauce, here is a tried and true recipe that I use all the time. It uses corn syrup rather than butter.





http://www.epicurious.com/recipes/food/v鈥?/a>