Yeah, I was thinking that the way it happened for me was quite a fluke. It actually had the texture of a brownie and was not a liquid at all. Not sure what happened, it just came out of the microwave with the exact consistency of a brownie. Too bad it didn't turn out as good for you.

And salted butter? Why would you use that in a sweet?

Because that's what we had in the house? We don't usually buy unsalted butter. I've never really noticed a salty flavor in my goodies, but then again, today is the first time I've ever eaten almost pure butter. It was a divine experience, actually, except for the salt...

Maybe if I could decrease the butter, the Goop would hold together better.

I tried the 'Chocolate Goop' last night. Mine turned out nothing like a brownie...but it tasted wonderful...

Lisa

Make it as a ganache, Lisa, and eat it warm, with a spoon. I promise you you will LOVE IT!

Melt 2 TBL unsalted butter
Stir in 1 TBL cocoa powder, 1 packet of Splenda, and about 1 TBL of heavy cream.
Heat it again for a few seconds, if you want it warmer, but don't heat it to the point where it "breaks," like it does with the "brownie." If it starts to break while eating, just keep stirring it as you eat it.

It's pretty close to a spiritual experience.

Great! I hadn't thought of eating ganache by itself. In my previous excursions into low carb, I didn't bother with desserts. Silly me! This makes it all worthwhile.

Thanks, Elle.

Susan

Made this just now. I did use salted butter, a dash of vanilla (b/c vanilla really brings out the chocolate taste IMO), and Sweetzfree. I poured it over a scoop of Breyers LC French Vanilla Ice Cream, and added a few peanuts. The "sauce" got chunky over the ice cream and was absolutely delicious. I'm guessing the chunks were butter solidifying again, but hey,it's tasty!! Oh,and I only used 1T of butter and a little more than 1T cream. Thanks to David K for this one!

Hmmm! I was wondering how it would turn out over something cold. Did it get like a shell, or just soft-chunky? I don't like "shells" but I don't mind soft-chunky!

Oh, it was COMPLETELY soft-chunky! I ended up mixing it all up together kinda like a Blizzard from Dairy Queen. Honestly, Elle - try a dash of vanilla in it as well. Really brings out that chocolate flavor!

Waaah, This all sounds so good but I can't have dairy!

Now I need a recipe for low carb, non dairy, non soy "chocolate goop"

Oh Ruth! I'm sorry I can't help you with that! Maybe someone else can!!!

Betsy, I totally forgot about the vanilla...and I usually add it to almost everything sweet that I make!

Oh, and is the LC ice cream the same as "no sugar added?" Nobody is carrying anything around here marketed as LC much anymore, but there is a Breyers that says "no sugar added."

Elle - yep, that's the one! It's "double churned" or "slow churned" or something like that, and "No Sugar Added". It's got a really "authentic" taste, too, not like some of the older versions of LC ice cream. Even little vanilla bean flecks in it!

This 'goop' really satisfies. I don't know if it is the butter or what...but it sticks with you.

Lisa

I found some Nestle's Special Dark 100% Cocao at the store Saturday evening. It's only 1 carb per serving where the regular is 2 carbs. It did really well also.

Lisa

Hey Ruth!

Check out my recipe for chocolates (post #8) here:
http://forum.lowcarber.org/showthread.php?t=363099

They're not "goop", but they are chocolatey, and LC, no dairy, no soy!