My egg yolks, sugar, and melted chocolate is so thick its stuck in the batter! trying to make a chocolate semifreddo and increased ingrediants to serve 8 instead of 6. supposed to be a very smooth and thick mixture before adding whipt cream and egg whites. But its so thick, its stuck. What can I add to thin it slightly so I can fold in the cream/whites? THANKYOU any of you smart bakers!
Join the party—there'll be cake.
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