Hi,
I had a chocolate pudding recipe, that was basically cream, cornstarch, chocolate chips. It said to cook, stirring frequently over med or med-low until it was thick and smooth, about 25 minutes.
So, to me, it looked like it was probably ready after 20 minutes. Looked nice and dark chocolately, shiny, felt thick -- But I wasn't sure, so continued to cook -- and, all of a sudden, it seemed like something like oil started to appear.
Was that supposed to happen? I'm thinking it was either the cream or the chocolate "breaking down"...
Thanks,
Jeff
I had a chocolate pudding recipe, that was basically cream, cornstarch, chocolate chips. It said to cook, stirring frequently over med or med-low until it was thick and smooth, about 25 minutes.
So, to me, it looked like it was probably ready after 20 minutes. Looked nice and dark chocolately, shiny, felt thick -- But I wasn't sure, so continued to cook -- and, all of a sudden, it seemed like something like oil started to appear.
Was that supposed to happen? I'm thinking it was either the cream or the chocolate "breaking down"...
Thanks,
Jeff