Place chocolate in a bain marie or in a heat - proof bowl
above simmering water.
In a heatproof bowl
above simmering water, combine all lemon curd ingredients except the butter.
Place the chocolate chips in a medium bowl and rest on the medium saucepan, so that the bowl is elevated
above the simmering water.
Not exact matches
Bring
water to a high
simmer before adding food to the basket
above.
In a heat - proof bowl
above a pot of
simmering water, heat the eggs and sugar to 110 - 120 ºF (43 - 49 ºC) while whisking constantly.
Drain in sieve, then set sieve over same pot
above 1 inch of
simmering water (bottom of sieve should not touch
water).
In a heatproof bowl
above a pot of
simmering water, heat all caramel mousse ingredients until they reach the temperature of 150 ºF (65ºC).
To use your homemade double boiler, add
water to the pan and bring it to a
simmer, then place the bowl on top and fill it with your ingredients as outlined
above.
I use the same ingredients about 2 -3 times so I just leave it in the pot and top up with more
water and
simmer again as
above
Bring the
water to a gentle
simmer, and add your chocolate to the glass bowl — following the same steps as
above until all the chocolate is melted.