Chocolate Sauce Separating
I made chocolate sauce. 10 oz semi-sweet chocolate, 3 T butter, 1 1/4 C whipping cream. Stir together on low heat. When it's smooth, remove it and add 1 1/2 t vanilla. So why is the butter separating out and floating on top? And what to do?
I think I usually melt the butter and chocolate together, then add in the cream. Don't know how to advise you though - sorry. Sounds like you might have to start over, but hopefully someone else can be more helpful.
What percentage was your chocolate? Your sauce is not emulsified. Warm it gently and stir in a bit more cream. It should be shiny and glossy.
You heated it too much. Let it cool a bit and it will come back together.
Cream will add water and won't necessarily solve your problem. One of the reasons why chocolate sauce doesn't separate is that the water activity is low. Thick sauces separate less easily than thin ones.
Keep the heat very low next time.
I try to follow the methodology of start with the simple things first. Since it's been cooling for at least two hours, I stirred it with a small wisk and it came together, shiny and glossy. If it comes apart again, I'll go to the re-heat and add more cream method. If worst comes to worst, I have a couple of other sauces going, so it won't be missed. I just used Baker's brand semi-sweet chocolate. It is 54%. Maybe that was the problem. Thanks all. I got the "A" team to help me out.