![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Nov. 8th, 2005 09:55 pmOkay, so the pies might have been a little much work for some.
Therefore: Impromptu hot fudge topping. For midnight munchies with style.
Ingredients:
Chocolate chips
milk
vanilla (optional)
Not a complicated list.
For a single bowl of ice cream, you'll want about an eighth of a cup of chocolate chips. These should be put in a small microwave safe bowl. Add a few drops of vanilla and about a tablespoon of milk. (The richer the milk, the better - cream would work great if you keep it on hand. Half and half, whole, two percent, or even skim if that's what you have.)
Stick it in the microwave on high for 15-30 seconds. (Err on the shorter side until you figure out how fast it goes. Mix thoroughly. The chocolate chips should retain their shape until you start mixing, but don't be fooled - they're melted. Initially, you'll have an oil-and-water looking mess, but if you keep mixing, the chocolate will quickly blend with the liquids. You should have a smooth chocolatey goo, fit for ice cream. This is easy to experiment with - if it comes out too thick, add more milk (or heat it a little longer - the first thing to try if you want it to be able to set on the ice cream). If it comes out too runny, add less milk. (Or less vanilla.) At the worst, you have a tasty chocolate syrup.
Therefore: Impromptu hot fudge topping. For midnight munchies with style.
Ingredients:
Chocolate chips
milk
vanilla (optional)
Not a complicated list.
For a single bowl of ice cream, you'll want about an eighth of a cup of chocolate chips. These should be put in a small microwave safe bowl. Add a few drops of vanilla and about a tablespoon of milk. (The richer the milk, the better - cream would work great if you keep it on hand. Half and half, whole, two percent, or even skim if that's what you have.)
Stick it in the microwave on high for 15-30 seconds. (Err on the shorter side until you figure out how fast it goes. Mix thoroughly. The chocolate chips should retain their shape until you start mixing, but don't be fooled - they're melted. Initially, you'll have an oil-and-water looking mess, but if you keep mixing, the chocolate will quickly blend with the liquids. You should have a smooth chocolatey goo, fit for ice cream. This is easy to experiment with - if it comes out too thick, add more milk (or heat it a little longer - the first thing to try if you want it to be able to set on the ice cream). If it comes out too runny, add less milk. (Or less vanilla.) At the worst, you have a tasty chocolate syrup.
