Sentences with phrase «spoon melted chocolate»

Spoon the melted chocolate into a medium pastry bag fitted with a small round tip with about a 1 / 8 - in (3 - mm) opening.

6 Spoon the melted chocolate into a ziplock bag.

Spoon melted chocolate over the top of the loaf cake, covering it.

Spoon melted chocolate into a plastic zip top bag.

Spoon the melted chocolate into the bag and use it draw spider legs on the sides of the chocolate chips.

Spoon melted chocolate on top of brownie dough - filled chocolate cups, making sure that it reaches the edges so the brownie dough is completely surrounded by chocolate.

Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top.

Spoon the melted chocolate over the bars until the bars are fully coated with chocolate on all sides.

Spoon melted chocolate on top and sprinkle with coconut.

Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

Spoon the melted chocolate over the caramel, being careful not to cover the exposed ends of the pecans.

Spoon the melted chocolate chip mixture into a small resealable bag.

Spoon the melted chocolate mixture onto a lined baking sheet and place the sheet in the refrigerator to chill.

Spoon melted chocolate into base of lined tins, approximately 1/3 full.

Younger children will enjoy rolling the dough into balls and marking their thumbprint before spooning the melted chocolate into the holes.

Not exact matches

Using a spoon, drizzle the melted chocolate (about a teaspoon) onto the mat and then use the spoon to swirl it around to form a delicious dark chocolate disk.

- Drop each donut hole into the melted chocolate, then spoon it out and tap the spoon on the side of the bowl to remove excess.

Let stand for 2 - 3 minutes and then use a spoon to evenly spread out the melted chocolate.

Melt the remaining 100 grams (3 1/2 ounces) of white chocolate in the microwave in 30 second blasts and spread it over the top of your biscuit base with the back of a spoon.

Beat the melted chocolate into the remaining 2/3 of the mixture, then use a wooden spoon or spatula to fold the crumbled cookies into it.

Put the white chocolate chips in a ramekin with a table spoon of water and melt it in the microwave and drizzle it on your tart.

Half - and - Half Cheesecake: add 5 ounces melted chocolate to half the batter, spoon the chocolate batter into the pan, then carefully spoon the vanilla batter on top.

When chocolate is well melted, place a ball on a folk and pour the melted chocolate over using a spoon.

Pour 1/2 of your melted chocolate in the mold, pushing it around the edges with a spoon so that the edges and bottom are coated in melted chocolate.

Then, spoon some more melted chocolate on top until you cover each «egg.»

Spoon a little bit of melted chocolate into each of the muffin liners, spreading a thin layer up the edges of the liners.

Pour the melted dark chocolate onto the sheet and spread into a rectangle with a spatula or back of a spoon.

Pour the melted dark chocolate (minus 2 tablespoons) onto the sheet and spread into a rectangle with a spatula or back of a spoon.

Rather than dip these cookies in chocolate, use a spoon to add a dollop of melted chocolate to each cookie.

Use a spoon to spread melted chocolate over half of the top of each cookie.

I am not including a recipe, but just grab a handful of peanuts and mix them in with the extra melted chocolate and then spoon out the clusters onto a sheet of wax paper.

Spoon one teaspoon of the melted red velvet chocolate into each muffin cup.

Using a couple of spoons, dip each ball in the melted chocolate to coat completely and lay on parchment or wax paper until firm.

Spoon about 1 tablespoon of melting chocolate into the bottom of each liner, enough to coat the bottom.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

Use a spoon to drizzle the melted chocolate over the popsicles.

Spoon into individual muffin wells to coat evenly with the melted chocolate.

Set each one on a fork, set it down in the chocolate and spoon more melted chocolate over it until covered.

All that's involved is melting chocolate, mixing the almonds into the warm and ooey gooey chocolate, and spooning them onto a cookie sheet.

Spoon a small amount of melted chocolate into the bottom of muffin tin lined with parchment or silicone baking cups.

Now take a spoon and using the back of it, spread the melted chocolate until evenly distributed across the top of the crust.

Melt chocolate in a double boiler (for me this was a glass bowl on top of a sauce pan with simmering water) and submerge each truffle in the chocolate, using a spoon to scoop out each truffle and tapping the spoon side of the dish to get off any excess chocolate.

Add melted chocolate and the remaining 1/2 cup of chocolate chips and stir it in with a spoon until uncorporated.

Spoon a thin layer of melted chocolate onto each popsicle.

Transfer the crumbled brownies to the bowl with the melted chocolate and stir with a rubber spatula or a spoon until combined.

Spoon on enough melted chocolate to cover peanut butter and jelly, and transfer back to freezer.

Spoon 1 tablespoon of melted chocolate into each paper liner.

Melt chocolate and spoon or dip onto the peanut butter balls.

Melt your dark chocolate and dunk your truffles using a small spoon or a toothpick.

Excuse me while I go melt some chocolate, stir in some peanut butter, and eat it with a spoon.