Pour over the chocolate layer you placed in the freezer earlier.
Turn off the heat and fold in peanuts then
pour over the chocolate layer working quickly as not to melt the chocolate and let both layers cool completely.
Pour over chocolate layer and chill before serving.
Not exact matches
Now, take the muffin pan out of the refrigerator, give the caramel mixture another stir, and carefully
pour a
layer of caramel
over each
chocolate cup, until the mixture is used up.
Slowly
pour the reserved vanilla batter
over the
chocolate layer and continue to bake until the cheesecake is just set but the centre is slightly jiggly, another 40 to 45 minutes.
Pour the
chocolate over the oatmeal crumble
layer and spread until evenly distributed.
Pour remaining melted
chocolate over top of peanut butter
layer.
Once the caramel has cooled,
pour the melted
chocolate over it and spread out in an even
layer.
Pour over chilled bottom
layer and return to the freezer for about 15 minutes, or until the
chocolate layer is hardened.
Turn off heat and fold in peanuts, then
pour over bottom
chocolate layer.
I made this and added peppermint drops to make a mint frosting, put that between two
layers of
chocolate cake (if you can do chickpeas / garbanzo beans I have a good
chocolate cake recipe for you) then I made tour
chocolate frosting, let it cool a bit and
poured and spread
over the cake, into the fridge until the
chocolate stiffened and After Eight cake was enjoyed by all.
Your first dose of
chocolate begins with a purchased
chocolate cookie crust,
over which is
poured a rich
layer of melted
chocolate and cream.
Pour the white
chocolate over the semisweet
layer, then sprinkle the top with the crushed candy cane pieces.
Pour about 3 tablespoons of the Creamy
Chocolate Topping on top of this
layer and use a knife to spread it out
over the top of the cake.
Pour over the avocado
chocolate layer and freeze for at least two hours.
Remove pan from freezer and
pour chocolate layer over the peanut butter
layer.
You can
pour the
chocolate topping
over the caramel
layer and put it in the freezer to harden, or you can transfer it to an icing bottle (or plastic bag with the corned snipped) and drizzle it
over each slice, like I did.
Then, you'll make this 5 - minute caramel,
pour it
over top of the chilled
chocolate layer, and return the pan to the freezer to set a bit more.
So when I made it for the third time, I made a
layer cake out of a double recipe and created a gluten free Sacher Torte with apricot filling and a
chocolate pour over glaze.
Pour the caramel apple mixture
over the base blondie
layer and sprinkle a few white
chocolate chips on top.
Pour the
chocolate over the raspberry
layer, using a spatula to make it even, and place in the freezer.
Pour the
chocolate mixture
over the oat
layer in the pan and spread evenly.
Sprinkle chopped pretzels evenly
over chocolate and
pour most of the remaining melted
chocolate on top, using offset spatula to gently spread out
over first
chocolate layer and cover pretzels.
Remove the pan out of the fridge and
pour the
chocolate over the middle
layer spreading it evenly.
Once chilled,
pour over the white
chocolate layer, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
Once firm,
pour over the final
layer of dark
chocolate and decorate with your favorite superfood goodies!
For the white
chocolate layer,
pour gelatin
over tablespoon of water and let set up for 5 minutes.
Step # 3:
Pour over chilled bottom
layer and return to the freezer for about 15 minutes, or until the
chocolate layer is hardened.
Stir
chocolate and
pour over the peanut butter
layer.
Pour over the white
chocolate layer and return to the freezer for another hour.
Once
chocolate has melted,
pour it
over the cooled caramel
layer.
Melt the
chocolate, white sugar and heavy cream in the microwave or double boiler and
pour over cheesecake
layer in the springform pan.
Pour the vanilla batter evenly
over each
chocolate layer, dividing between the two cakes.
Next
layer chocolate chips and then
pour the sweetened condensed milk
over top.
Turn off the heat and fold in the peanuts, then
pour over bottom
chocolate layer and spread evenly.
Immediately
pour the white
chocolate over the semisweet
layer, spreading evenly to cover.
Pour your
chocolate mixture
over the top of your cereal
layer, smoothing out the
chocolate to form an even
layer.
Mix in the salt and then
pour over the white
chocolate layer.
Pour chocolate over the cookie dough
layer and smooth with an offset spatula.
Pour an additional 1 - 2 tsp of melted white
chocolate over nut butter
layer.
Pour the
chocolate mousse
over the crust and refrigerate for about 15 - 20 minutes to set slightly, until you prepare the next
layer of
chocolate mousse.
It's a lot firmer than the popular
Chocolate Buttercream recipe found in my cookbook, Everyday Detox, so I think this recipe is perfect for
pouring over a pan of brownies or
over a single -
layer sheet cake.
Pour remaining half of
chocolate over caramel
layer and, using an offset spatula, spread
chocolate until smooth.
Pour over the
chocolate crust
layer, smooth, and freeze for about an hour.
Pour the melted
chocolate over the top in a thick even
layer.
Combined with
chocolate crispy rice cereal, dried strawberries and coconut flakes, I
poured a touch of almond milk
over the
layers to make my parfait perfection.
Pour the
chocolate mixture
over the cookie dough
layer in the baking dish.
Pour melted dark
chocolate over white
chocolate layer.
I recommend making the white
chocolate cool a little bit before
pouring over the dark
chocolate layer because I didn't do that and it melted into dark
chocolate.
Let it cool a bit, then
pour it
over the top of your milk
chocolate layer.