Originally Posted by jenswan
The only difference is the old one used half the amount of chocolate chips as the one yesterday.
That's a pretty significant difference. What you ended up with sounds like a ganache.
Most basic ganache recipe is equal parts cream and chocolate, and at room temp is a VERY thick sauce, if you can still call it a sauce. When chilled it gets very firm. Chocolate can hold a surprising amount of liquid and still remain quite thick. Doubling the amount of chocolate in any recipe will make a significant difference in texture.