Melt chocolate
chips over a simmering water bath or in the microwave.
Not exact matches
For the glaze: heat the chocolate
chips in a heat - proof bowl
over, but not in, a pot of
simmering water.
Place the semisweet chocolate
chips in a heatproof bowl set
over a pan of
simmering water (the
water should not be boiling, and the bottom of the bowl should not be touching the
water).
Melt chocolate
chips in a double boiler or in a bowl set
over a pan of barely
simmering water.
Melt the chocolate
chips and butter in a heatproof bowl set
over a pot of
simmering water until smooth.
Place chocolate
chips in a medium bowl set
over a saucepan of barely
simmering water.
Melt the chocolate
chips in a heatproof bowl set
over a pot of
simmering water.
Combine chocolate
chips and agave nectar in a small bowl and melt chocolate in the microwave or place the bowl
over a small pot of
simmering water and stir until melted.
Place 1/2 cup carob drops /
chips / buttons in a bowl
over a
simmering pot of
water (bain - marie).
Combine chocolate
chips, butter, and unsweetened chocolate in a medium bowl and place
over a saucepan of barely
simmering water.
Melt together butterscotch
chips,
water and coffee powder using a double
over barely
simmering water.
Place the chocolate
chips in a heatproof bowl and set
over a pan of
simmering water.
Melt the butterscotch
chips in the top of a double boiler or in a stainless steel mixing bowl set
over a pot of
simmering water (make sure the bottom of the bowl doesn't touch the
water).
For the Filling and Topping: In a medium glass bowl, add the butterscotch
chips and return
over the saucepan of
simmering water.
Melt semi-sweet chocolate
chips and one teaspoon coconut oil in a heatproof bowl set
over a pot of
simmering water.
To temper the chocolate, place 1 cup of the chocolate
chips in a glass bowl
over a
simmering pot of
water.
Place the white chocolate
chips in a heatproof bowl and set
over a pan of
simmering water.
FOR THE FROSTING: Put chocolate
chips in a glass or metal bowl set
over a pan of
simmering water (or use a double - boiler), until melted, stirring occasionally.
Heat the butter, 4 ounces of the chocolate
chips, and the unsweetened chocolate together in a medium bowl set
over simmering water just until the chocolate melts.
Melt together the butter, 1 pound of chocolate
chips, and the unsweetened chocolate in a medium bowl
over simmering water.
Melt 1 3/4 cups milk chocolate
chips in a metal bowl
over a pan of lightly
simmering water.
Combine the Irish Cream and chocolate
chips in a microwave safe bowl and microwave 15 - 30 seconds and stir until smooth (alternatively, place in a bowl
over a pot of
simmering water and stir just until melted.