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This recipe is used with our Hot Milk Cake.

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89
  • irresistable
    30 DEC, 2010
    my choc cream mixture was well chilled but i cannot get it whipped up. its still watery. pls advise. thanks.
    Reply
    • samup7775
      31 JUL, 2018
      It's gotta be thoroughly chilled, cold as a drill instructor's heart too whip up thick.
  • dgdl
    15 JAN, 2011
    My daughter followed this recipe to a 't' and she could not get it to thicken when she whipped it after chilling it for about 2 hours. It was very runny and it soaked into the cake and caused the cake to become very hard. Is it possible something was left out of this recipe? It sounds great, but did not work out.
    Reply
    • samup7775
      31 JUL, 2018
      2 hours? Minimal of 6 hours 34 degrees throughout at a bare minimum.
  • samup7775
    30 JUL, 2018
    I absolutely love this recipe. It's so simple to make and even better you can add mystery powders to it without anybody tasting it! I make this cake for my wife on special occasions like almost every weekend since we've been married. I make exactly as directed however I add what I now call the "Cosby " which is nothing more than a tbsp of crushed up xanax so after her first piece and the regular glass of wine she's out like somebody shot her with an elephant tranquilizer.. which by the way might be next if she gets bored with my cakes. It's just beautiful! She's under the impression I love her and care about listening to her endless crap stories with no point or ending and after she eats a piece or two with her fin wine I'm off to live my other life as widowed husband picking up young ladies at the local casino. In the morning I'm the loving thoughtful husband who's meatsword smells of freedom and happiness. Thank you Martha Stewart.
    Reply
  • MS12094091
    11 FEB, 2018
    I love this icing... Many years ago, I made one with whipped cream, chocolate and honey... I can no longer remember the ratios. But this is equally as good.
    Reply
  • jstiresstires
    12 APR, 2017
    I'm amazed at the "runny" comments. Chill it to 34 degrees throughout, IT TAKES OVERNIGHT!
    Reply
  • pauletteallyah
    29 JUL, 2016
    This is my favorite chocolate whip cream. You can also use it as a mouse desert. I made the receipe as it said the only difference was I added more chocolate chips and I put the pan in the refrigerator for about 12 hours or more when I was finally ready to put the frosting on the cake I made the next day. It whipped up quickly and it was thick; however, wasn't taking any chances it could be become watery so I added a teaspoon of corn starch. Never became watery...Thanks Martha...I LOVE IT!!
    Reply
  • erika82
    2 OCT, 2011
    I boiled some water than put another smaller pot in the water with the chocolate and heavy cream. After it was done and put in the fridge for 2 hours it was really runny. I also didn't have a great taste. I added some powered suger to it and whipped it with a blender for five minutes. It is perfect now. Everybody loved it.
    Reply
  • bubbles11
    21 FEB, 2011
    I've tried this recipe several times and have not had a problem with it being runny. You REALLY have to chill the chocolate concoction. At least 6 hours. Also a tip, throw your mixer bowl and whip attachment into the fridge to chill too. It really helps!
    Reply
  • samich
    19 FEB, 2011
    try melting the chocolate in a bowl over boiling water and letting it cool ,then add the heavy cream cold and use paddle blade to whip
    Reply

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