Why is my cooked chocolate icing grainy?

When chocolate is melted, its ingredients—mainly cocoa powder, sugar, and cocoa butter—disperse evenly, creating a fluid mass. But if even a tiny amount of moisture is introduced, the liquid and the sugar will form a syrup to which the cocoa particles will cling, thereby creating grainy clumps.

How do you thicken chocolate fudge frosting?

You can add some extra icing sugar (confectioner’s sugar) to the icing to thicken it. Otherwise refrigerate the icing for up to 10 minutes, stirring it every 2 minutes, until it has reached a thick, but still spreadable, consistency.

How do you make chocolate ganache icing?

How to Make Chocolate Ganache

1. Place finely chopped chocolate into a heat-proof glass or metal bowl.
2. Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate.
3. Let the two sit for a few minutes before stirring.
4. Stir until smooth.

How do you fix grainy fudge frosting?

To fix oily, hard or grainy fudge, scoop the fudge back into a pot with about a cup of water. Cook it over low heat until the fudge dissolves. Then bring the fudge back up to the temperature specified in the recipe and follow the remaining steps. The flavor may be slightly diluted, but the texture will be improved.

Why did my chocolate frosting crystallize?

Our answer It is most likely that the melted chocolate has “seized” slightly and probably got a little too hot when it was being melted with the butter.

How do you fix overcooked fudge?

Why is my chocolate fudge icing grainy?

Icing (confectioner’s) sugar is powdery and should dissolve fairly easily so we doubt that the sugar is the cause of the graininess. It is most likely that the melted chocolate has “seized” slightly and probably got a little too hot when it was being melted with the butter.