Pour cocoa mixture over top; do not stir.
Pour the cocoa mixture into the milk pan, and bring to a boil for 5 minutes.
Not exact matches
Add in the cornstarch and
cocoa mixture, whisking while you
pour.
It is important not to over beat the
mixture after
pouring in the
cocoa butter, as it will separate.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal,
cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until
mixture is uniform and smooth (do not overmix)-
Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Then
pour the
cocoa milk
mixture into whipped cream all at once and fold until combined.
Slowly
pour the milky
mixture into the melted
cocoa butter, whisking constantly until completely blended.
With the mixer on low speed, slowly
pour in the
cocoa mixture and add the rosemary.
In separate bowl, combine
cocoa and chocolate;
pour hot coffee over
cocoa mixture and whisk until smooth; let cool slightly.
Top the
mixture with the brown sugar,
cocoa powder and then
pour over the water.
Pour eggs into the room temperature root beer /
cocoa mixture and stir to combine.
I'd alter the order of mixing it, put everything but the
cocoa and sugar in the blender, blend well then
pour the
mixture into a mixing bowl and add the dry ingredients.
Turn the speed down a little and
pour in the
cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all - purpose flour)
mixture.
Pour the banana and yogurt
mixture into a serving bowl and top with the
cocoa crispy toasted buckwheat and sliced figs.
Pour the
cocoa butter
mixture into the bowl with the cacao powder and using a whisk, stir until the cacao powder has dissolved completely and there are no lumps.
Pour the hot
cocoa mixture over chocolate.
Pour in the
cocoa mixture and mix until smooth.
Pour about 1/2 cup of warm milk into
cocoa powder
mixture and whisk until smooth and no stray lumps of
cocoa powder remain.