Help! Can this chocolate goo be rescued?

[Collectorofcookbooks]

225g dark chocolate, 2 egg yolks, then 2 whisked egg whites folded in and it’s gone like this!! It’s meant to be like a mousse I think but it’s all granulated and horrid. No time to rebuy....

Can it be saved?

Have you got flour sugar milk etc? Turn it into a cake?

Try adding some warm water or cream a drop at a time

Your chocolate has seized. It must have been too hot. It may not be salvageable, but try adding some butter/cream/milk gradually to try and loosen it.

Not sure if reheating it a little bit would help.

If all else fails, I recommend a quiet corner and a large spoon!

Eat it and try again.

Either warm cream added very slowly, or a small amount of honey.

Chocolate has indeed seized. Bad news is you’ll have to make it again. Good news is that it’s still delicious, so grab yourself a spoon.

The cream saved it! It’s all glossy and gorgeous again. Phew.

Thank you!

If you've got some cream, beat that in a little at a time. Is that egg white surrounding it? If so, scoop it out of the egg white, so you can beat the cream in, then recombine with the meringue mixture.
If you don't have cream, make up some strong coffee, let it go cold then beat that in a little at a time.
Your chocolate was probably too hot when you added the egg yolks.

Oh good news, I must type more quickly!

It’s not my day. The bugger completely collapsed when I rolled the roulade.

It’ll still taste good, right?!

what are you trying to make?

Is the brown supposed to be a roulade mix or the filling, or a mousse?

Slice it up and cover the damage with whipped cream and sliced fruit, call it something else, Meringue Delice?
Or crumble it more and fold into ice-cream.

Whatever you do, it will taste delicious!

Have you small dishes like ramekin dishes. I think it will be a sludge, but will still taste nice. So squidge it into dishes with a thin layer of whipped cream and grated chocolate or cocoa sprinkled on it. You use a fine sieve to sprinkle cocoa.

Maybe pour a little liquer over - Grand marinier or Tia maria, would sherry work?

Make it into a chocolate trifle

I shook loads of icing sugar on it and called it a chocolate layer rather than a roulade.

Consumed with delight, so think I got away with it! Thanks all.

Well done chef!

Well saved! ☺️