Melt
the bittersweet chocolate and the butter in a bowl in the microwave on 50 percent power (three 30 - second increments should do it!)
Once the thickness is achieved, remove from heat for
the bittersweet chocolate and butter additions.
Melt
bittersweet chocolate and butter in a double boiler over barely simmering water.
Place 4 ounces unsweetened chocolate and 5 ounces
bittersweet chocolate and butter in a heatproof bowl over the saucepan without the water touching from the bottom of the bowl.
Not exact matches
She included peanut
butter cups, taza drinking
chocolate, a huge chunk of
bittersweet chocolate,
and even a raw
chocolate bar.
Typical Ingredients: 4 cups whole milk, 5 eggs, 3/4 cup sugar, 1/3 cup cocoa powder, 2 tbs cornstarch, 2 oz
bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick of
butter and more white sugar.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch,
and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini
chocolate chips (or finely chopped semi sweet
chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted
butter, melted
and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces
bittersweet chocolate finely chopped
Place the 6 tablespoons of dairy - free margarine, 2 tablespoons of gluten - free peanut
butter and the
bittersweet chocolate in a microwave - safe bowl.
* cocoa powder * 3/4 cup plus approximately 1 Tablespoon
bittersweet chocolate chips (or ~ 5 ounces chopped
chocolate) * 1/4 cup
butter, plus extra for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon vanilla * 3 eggs, separated
and at room temperature * 3 Tablespoons sugar, separated * 1 Tablespoon cocoa nibs * whipped cream (optional)
i just made one of these, using beautiful
bittersweet chocolate and creamy
butter from De Laurenti's... lord a mighty... it's GORGEOUS!
I wanted these cookies to be special so I used some interesting, homemade «batch - churned»
butter,
bittersweet Ghiradelli
chocolate,
and a slew of supplies ordered from my much - revered King Arthur Flour Company, including espresso powder, vanilla bean paste,
and cappuccino chips.
Nonstick vegetable oil spray 2 cups all - purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted
butter, room temperature 1 cup sugar 1 teaspoon vanilla extract 1 large egg yolk 6 ounces high - quality
bittersweet or semisweet
chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red -
and - white striped hard peppermint candies or candy canes 2 ounces high - quality white
chocolate (such as Lindt or Perugina)
Bittersweet Pecan Oat Double
Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with pape
Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted
butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet
chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with pape
chocolate chips Directions: Preheat oven to 400 degrees
and line standard muffin tin with paper liners.
I also used
bittersweet chocolate and salt to cut through the sweetness of the cookie,
and infused the
butter (which I also browned) to give it more flavour.
It's very simple to put together
and only has six ingredients:
bittersweet chocolate, hazelnuts, eggs,
butter, sugar,
and salt.
With a bag of marshmallows
and a box of cereal, I made malted peanut
butter rice krispies treats finished with a generous drizzle of
bittersweet chocolate.
This giant version of the classic childhood candy bar favorite can be made with milk, semisweet, or
bittersweet chocolate, but we highly recommend using
bittersweet chocolate — aka dark
chocolate — for that oh - so - delicious mix of rich chocolatey flavor
and sweet - salty peanut
butter crunch.
The combination of caramelized milk,
bittersweet chocolate,
and almond
butter produces a deeply flavored, not — too — sweet confection.
-LSB-...] Walnut
Butter with Cherries and Cacao Nibs Toasted walnuts, dried cherries and bittersweet cacao nibs (or dark chocolate shavings) make this rich nut butter an incomparable cond
Butter with Cherries
and Cacao Nibs Toasted walnuts, dried cherries
and bittersweet cacao nibs (or dark
chocolate shavings) make this rich nut
butter an incomparable cond
butter an incomparable condiment.
Just try to tear yourself away from «Vanilla Bean Meltaways» (thick
butter cookies showered in sugar with a tiny plastic figurine wielding a vacuum cleaner to seemingly clean up the excess in the photo), «Matcha & Pistachio No - Bake Cheesecake» that's the haunting green hue of moss growing on a cliff,
and «Brownie Wears Lace» in which brownies are gilded with blond
chocolate ganache frosting, before
bittersweet chocolate is piped all over the top in a delicate lace pattern.
I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan
and added the following 1 tablespoon unsalted
butter 1 tablespoon light corn syrup
and the other 2 ounces of a 4 ounce giradelle
bittersweet bar of
chocolate I let it melt
and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you
I used light corn syrup
and Ghiradelli
bittersweet chocolate with a 60 % cocoa
butter content.
for the frosting: 113 grams (8 tablespoons) unsalted
butter, soft pinch of kosher salt 2 ounces
bittersweet chocolate, melted
and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups powdered sugar, sifted 2 tablespoons heavy cream
for the frosting: 560 grams (2 1/2 sticks, 10 ounces)
butter 1 teaspoon kosher salt 15 grams (2 tablespoons) cocoa powder 112 grams (8 ounces)
bittersweet chocolate, melted
and cooled 400 grams (3 cups) powdered sugar 30 - 60 grams (2 - 4 tablespoons) half -
and - half or milk 2 teaspoons vanilla extract
for the filling: 140 grams (scant cup)
bittersweet chocolate chunks or chips 220 grams (1 cup plus 2 scant tablespoons) sugar 150 grams (1/2 cup plus 3 tablespoons) brown sugar 17 grams (2 tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg,
and star anise, plus 2 pinches each cinnamon
and ginger big pinch kosher salt 180 grams (13 tablespoons)
butter, browned 120 grams (1/2 cup) milk 6 egg yolks approximately 300 grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish
and the rest chopped roughly turbinado sugar, for sprinkling, if desired
* 2 tablespoons water * 1/2 cup (1 stick, 8 Tablespoons)
butter, cut into 8 pieces * 1/8 teaspoon salt * 1 cup sugar * 1/4 cup lightly packed light brown sugar * 1/4 teaspoon baking soda * 1 teaspoon vanilla extract * 1 cup
bittersweet or semisweet
chocolate chips (or 6 ounces chopped) * 1 cup Guittard Christmas Smooth
and Melty Mints
1 (9 - inch) unbaked pie shell 3 ounces
bittersweet chocolate, chopped fine 8 tablespoons (1 stick) unsalted
butter, cut into 8 pieces 3 tablespoons bourbon 3/4 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 large eggs plus 1 yolk, lightly beaten 1 teaspoon vanilla extract 1 1/2 cups walnuts, toasted
and chopped
The
chocolate glaze is a delicious mixture of semi sweet or
bittersweet chocolate with enough
butter, corn syrup,
and brandy to make it flow easily over the cake.
In a medium saucepan, stir
butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil).
Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown sugar 1/2 cup (1 stick) unsalted
butter, cut into 4 pieces 1/2 cup light corn syrup 1/2 cup half
and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups pecans, toasted, cooled,
and coarsely chopped 1/2 cup chopped semisweet or
bittersweet chocolate
Microwave
butter and chopped
bittersweet chocolate in a large microwave - safe bowl at HIGH 1 1/2 to 2 minutes or just until melted
and smooth, stirring every 30 seconds.
Ingredients: 1 cup heavy cream 3 tablespoons granulated sugar 2 tablespoons
butter 1/4 cup very strong espresso 1/4 cup semisweet or
bittersweet chocolate, chopped 1 1/2 teaspoons unflavored gelatin, softened in 3 tablespoons cold water 1/2 cup sour cream 1/2 cup Mascarpone Cheese Whipped cream
and chocolate - covered coffee beans for garnish (optional)
Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped
bittersweet or semisweet
chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup,
and 1 tablespoon
butter until
chocolate is melted and mixture i
chocolate is melted
and mixture is smooth.
ingredients GERMAN
CHOCOLATE CAKE: 1 and 1/2 (4 - ounce) bars baking chocolate 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus additional for greasing) 1 and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1 cup buttermilk COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup he
CHOCOLATE CAKE: 1
and 1/2 (4 - ounce) bars baking
chocolate 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus additional for greasing) 1 and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1 cup buttermilk COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup he
chocolate 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted
butter (room temperature, plus additional for greasing) 1
and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large eggs (separated) 1
and 1/2 teaspoons vanilla extract 1 cup buttermilk COCONUT PECAN FILLING: 1
and 3/4 cups pecans (toasted) 1
and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted
butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup he
CHOCOLATE GANACHE: 1 cup
bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup he
chocolate chips 1
and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heavy cream
ingredients PEPPERMINT
CHOCOLATE TORTE: 1 1/2 cups mint cream chocolate cookies (crushed) 1/4 cup butter (melted) 1 gallon pink peppermint ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies
CHOCOLATE TORTE: 1 1/2 cups mint cream
chocolate cookies (crushed) 1/4 cup butter (melted) 1 gallon pink peppermint ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies
chocolate cookies (crushed) 1/4 cup
butter (melted) 1 gallon pink peppermint ice cream (softened, divided)
CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies
CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted
butter 1 cup half
and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet
chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies
chocolate chips 4 ounces
bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies
chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe
chocolate fudge sauce (recipe above) 1/2 cup peppermint candies
chocolate fudge sauce (recipe above) 1/2 cup peppermint candies (crushed)
Put the
butter and bittersweet chocolate in a large metal bowl
and place the bowl over the saucepan - don't let the metal bowl touch the water.
Bittersweet chocolate is
chocolate liquor to which some sugar (typically a third), more cocoa
butter, vanilla,
and sometimes lecithin have been added.
It's best for melting into other ingredients like
butter and cream, because the consistency of the
chocolate is chalky, without the smooth richness of
bittersweet or semisweet.
Place
butter, unsweetened
chocolate,
and bittersweet chocolate in a medium microwave - safe bowl.
3 cups all - purpose flour 1 teaspoon salt 1 cup sugar 1 tablespoon baking powder 2 cups finely grated fresh coconut 1/3 cup raisins (optional) 1/2 cup evaporated milk 1/2 cup fresh coconut water 2 sticks (1 cup) unsalted
butter, melted
and cooled 1 large egg, lightly beaten 1 teaspoon mixed essence or vanilla extract 1/2 teaspoon coconut extract 6 ounces Collection Etienne Chucuri 65 %
Bittersweet chocolate, chopped
For cake 3 cups sifted all - purpose flour plus more for dusting 1 tablespoon baking powder 3/4 teaspoon kosher salt 1 cup milk at room temperature 2 teaspoons vanilla extract 3/4 cup (1-1/2 sticks) unsalted
butter at room temperature 2 cups granulated sugar 4 large eggs at room temperature 4 ounces
bittersweet chocolate, melted
and cooled
NOSE: browned
butter, Cola, black currant
and dried dates, orange citrus blossoms,
bittersweet dark
chocolate, almond
butter.
Heaps of
bittersweet dark
chocolate chunks, gooey white
chocolate chips,
and crunchy macadamia nuts all playing off that sweet nuttiness of the brown
butter,
and finished with big flakes of Maldon sea salt.
I had a freezer's worth of variations on the Walnut, Cherry
Butter Tart Pie (there was one with milk
chocolate, one with
bittersweet,
and one with cacao nibs; then one with pecans instead of the walnuts, another with bourbon,
and one with dried cranberries,
and every permutation in between).
In double - boiler, or glass bowl over simmering water, add the stick of
butter,
bittersweet and unsweetened
chocolate.
For the brownies: 14 tbsp unsalted
butter 6 oz
bittersweet or semi-sweet
chocolate, coarsely chopped 1 cup dark unsweetened cocoa powder 2 cups granulated sugar 6 oz cream cheese, softened
and cut into 1/2 - inch cubes 6 large eggs 2 tsp pure vanilla extract 1/2 tsp salt 1 cup all - purpose flour
Although I find it annoying that this recipe uses both brown
and white sugar, both unsweetened
and bittersweet chocolate, 10 tablespoons of
butter instead of a round 8,
and an extra egg yolk, I still loved them
and will definitely be making them again.
Melt the
butter and bittersweet chocolate in a double boiler (a saucepan over a larger saucepan of boiling water) or in the microwave (heat for 30 seconds then stir, continuing this pattern until everything is melted).
* 3 very ripe bananas, peeled, cut into chunks
and frozen * 1/3 cup almond
butter (can substitute peanut
butter) * 1/4 cup
bittersweet or dark
chocolate chips * chopped almond
and chocolate for garnish (optional)
The creamy peanut
butter and the soft,
bittersweet chocolate ganache were the perfect filling for the
chocolate chip cookie
and I loved that they were bite - sized so I didn't have to feel as guilty when I ate two four.