Yesterday I had a go at making the Easter nest cake from nigella's feast cookbook. I followed the recipe to the letter, the cake part turned out perfectly.
The instructions for the topping were to melt some dark chocolate and allow to cool, whip the double cream until lightly whipped/aerated, then fold In the melted chocolate and a teaspoon of vanilla essence.
The photo showed a light, whipped, creamy, chocolatey filling; mine seized up the minute the chocolate hit the cream. I persevered mixing it together but instead of being a chocolatey whipped cream, I had a dense, grainy, solid lump.
It tasted ok and I was able to spread it on the cake and disguise with the mini eggs but I was just wondering if there was anything obvious that I had done wrong? I've had the same problem before when making a chocolate truffle cake from a different book, as in the cream/choc mixture seized up but I thought I'd followed the recipe wrong.
It's quite an expensive mistake when the recipe calls for best quality chocolate and double cream.