How can I prevent chocolate from hardening when I add it to cream?  

Mocha Chocolate Sauce with Pound Cakeenlarge
Photo: Ellen Silverman; Styling: Toni Brogan

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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When you add warm melted chocolate to anything cold, it instantly hardens–usually in the shattered looking form you describe. To prevent this from happening, you can melt the chocolate with the liquid (be sure there is a minimum of 1 tablespoon of liquid for every two ounces of chocolate or the chocolate will seize. Or you can warm the liquid before combining the two.

To add melted chocolate to an ingredient like whipped cream or ice cream that can't be warmed, you will need to make the chocolate into a stable sauce by adding butter, cream or other liquids to it first.

Recipe: Mocha Chocolate Sauce with Pound Cake

Marge Perry
Jan, 2011
  1. Enter at least one ingredient