Good Day!
I have another problem and I need the wonderful users of CC advice! I'm making a toblerone chocolate cream filling for my cake. I got the recipe from here. The recipe called for 1/2 litre of cream and 200 - 400 grams of toblerone chocolate bars. I did as the recipe said, bring cream and choclate just to boil, cool and refrigerate overnight, then whip to a stiff consistency the next day. However, when I pulled out of the fridge today it was still I liquid. I thought it would become thicker as I whipped though but.....it hasn't! I've been whipping for about 20 minutes and getting nowhere! Just thought you wonderful people might have some suggestions to thicken it up to a filling consistency. Or maybe I could add the mix to something else?? I really would like to use this filling because it tastes sooooo good. Please help! Sorry about the long post!
my first question would be:
what kind of cream did you use?
although not specified, I hope it was heavy whipping cream.
second question:
how much chocolate did you use -- low or high end?
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quickest fix would be to melt in more chocolate, rechill and then rewhip.
The recipe only called for "cream" so that is what I bought, although after I put it in the fridge I thought the same thing...."shouldn't it have been whipping cream?"
I'm out of toblerone chocolate bars....do you think I could just add choc chips? There is nothing I can add to thicken it without changing the taste?
You can definetly add more chocolate to thicken it up, but I think you won't be able to whip it as well as if it were heavy cream. What kind of cream did you use, out of curiousity? This link has good info on cream, about 3/4 of the way down in the yellow box on the right. Hope it works out ok.
http://www.baking911.com/pantry/dairy.htm
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