Remember the failed batch of chocolate fudge I mentioned in my last post?
This is what it ended up as. Silky smooth, rich, fudgy sauce. It's so good that I'm almost glad the recipe didn't turn out as it was supposed to!
In case you're interested, the ingredients were the same as for the vanilla fudge I posted the recipe for, but with 175g of melted 70% cocoa chocolate added. A couple of minutes after I began beating the mixture the chocolate seized and the whole thing looked like dark brown sand - all grainy and gritty - in a pool of oil. Disaster! - or so I thought. But then the author of this wonderful blog came to my rescue.
I simply put the mixture back in the pan and heated it again, adding some milk and stirring until the whole thing came together into a smooth sauce.
This is a great fix to have up your sleeve if you ever have a problem with chocolate seizing - as it can do very easily. The sauce can be stored in the fridge and gently warmed before pouring over ice cream or whatever else takes your fancy.
And now, if you'll excuse me, I've got a chocolate fudge sundae in front of me that's crying out to be devoured...