Once the almondmilk starts to boil, open the oven and
carefully pour it over the chocolate and coconut oil.
Carefully pour over the chocolate batter.
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.
Pour about 2/3's of the caramel over the chocolate and carefully spread across (ensure the caramel isn't hot when you pour it over or it will melt the chocola
Pour about 2/3's of the caramel
over the
chocolate and
carefully spread across (ensure the caramel isn't hot when you
pour it over or it will melt the chocola
pour it
over or it will melt the
chocolate).
Pour the remaining
chocolate mixture
over top,
carefully smooth out, and sprinkle with large - flake sea salt (optional).
Pour this
over the set dark
chocolate and spread the red velvet white
chocolate carefully, making sure to cover the dark
chocolate.