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Jul 29, 2007 06:45 PM

Failed frosting - any uses ?

I made the The Rich Chocolate Frosting from the Martha Stewart site. It used chocolate morsels, whipping cream and corn syrup. It did not set up enough to spread. I checked around and it seems like a ganche but not as rich. Is there anything else I can do with this. I was thinking of freezing it in ibatches to use later as a base for hot chocolate. Truffles were suggested but this isn't thick enough. Any suggestings ?

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  1. You reminded me of a frosting disaster I had when I was about 20 years old.
    Wish I'd known then what I know now. Refrigerate it, and use it as chocolate sauce, on anything.


    1. Chocolate fondue? Let your summer fruit, marshmallows, and pound cake go for a little dip...

      1. Sauce for cake or ice cream.

        1. As a filling between vanillas wafers (or other fav cookies). Then chocolate dip them!