- 6 oz premium-quality milk chocolate, finely chopped
- 3 oz premium-quality bittersweet or semisweet chocolate, finely chopped
- 1/4 C plus 3 Tbsp sour cream
- 1/2 tsp pure vanilla extract
- pinch of salt
Robyn's notes: there were many problems with this recipe. It's hard to give it a rating, because two of the problems were on my end, but overall I'm still rating it down because neither of them should have made that much difference. First, my microwave will not allow "medium power". If I press the button for power level, the display says "power level may not be changed at this time". I don't know why. However, I have melted chocolate in the microwave every year for at least 25 years. I always do it on high for a minute or less, stir, then another minute, stir, repeat if necessary until the chocolate is melted. Second problem that may have been on my end was that the semisweet chocolate I had in the house was a little on the old side. Not out of date, but close to it. That should not have made a difference, but I acknowledge it for what it's worth.
The chocolates would not melt properly. The semisweet chocolate would do nothing but solidify into clumps. I eventually gave up, because it is possible to over-melt chocolate, even in the microwave. As a result, the final product was not smooth, it was lumpy and unattractive. It tasted ok, but not exciting. The recipe says the yield is 1 Cup, but after I used it to frost two mini cakes I poured the leftover into a plastic storage container and still have more than a cup of frosting. Since I feel that the point of using a small-batch cookbook for frosting is to not have leftovers, that was the final straw.
I will probably try the recipe again sometime with fresher semisweet chocolate, just for fairness, and if it comes out better I'll remove the above notes.
** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes
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