1st time swis roll- what has happened to my choc icing???

[plusoneFoggyChristmasEve]

its made a lumpy lump with a watery ness around it!!! has it split? (if thats poss- its butter, choc melted plus golden syrup and icing sugar) the only thing i did different was i couldnt be bothered to sift icing sugar but i did whisk it in to get rid of lumps. is it rescueable?

i'd say add loads more icing sugar - are you aiming for butter cream? the fat in the choc has probably just made it too runny (cocoa powder would have been better!) HTH

once choc's split it can be difficult ot rescue and it will prolly stille end up gritty. i'd start again. you have to treat melted choc v v gently, stir as little as possible - the whisking will be the cause of your problem

thank you both. unfortunately i didnt have enough choc to start again. i used it anyway and it was ok, just poured off the runny suff and added a bit more icing sugar and a little bit of flour. it wasnt the best but will do. (have to say was quite impressed otherwise, have never made one before and its yummy. from good food magazine this month) will have to make it again another time to try again, oh dear