A few days ago I was "attempting" to make whipped ganache. Well, I stepped away from the mixer for a moment and came back to find what can best be described as chocolate butter. Is there any chance to rescue this & use it for something else? Modelling chocolate? Melt it down & ...?
Thanks in advance for the help!
I would melt it down and try to start over. I think it would work, but haven't had to try it yet.
Tried melting it down & re-whipping...still get chocolate butter. Anyone else? Maybe I should market this to the Smuckers people?
I don't think it you will be able to use it for anything other than chocolate butter or melted for chocolate sauce. You have changed the cream to butter now and nothing will bring it back.
I think it would be nice with pancakes and ice cream!
add to hazelnut butter and make your own Nutella?
on toast? on rolls? on crepes?
nah, those take too much time --> on a spoon and into my mouth!
That's what I was thinking too...since it's been turned to butter, I can't bring it back now.
I'm going to try using it in place of butter the next time I make BC. Will let you know how it turns out.
Worst Case Scenario: my boys will love having it on toast!
Thanks for your input!