Sentences with phrase «chocolate in a heavy saucepan»

Not exact matches

Bring the heavy cream to a simmer in a small saucepan and pour over the chocolate.

For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream.

In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour over the chopped chocolate.

Prepare the chocolate ganache by heating the heavy cream in a small saucepan until it comes to a simmer.

Place white chocolate chips and 1/3 cup heavy cream in a small saucepan over low heat.

Put the chocolate and 2/3 cup of the heavy cream in a saucepan.

FOR THE FROSTING In a small heavy saucepan over low heat bring jam, cream and chocolate to a simmer, stirring occasionally, until smooth.

For the hot chocolate, combine the unrefrigerated coconut milk, heavy cream, regular milk, sweetened condensed milk, chocolate, vanilla and salt together in a large saucepan and stir constantly until the chocolate is melted and the mixture has heated.

To make crust, melt butter and semisweet chocolate chips in a heavy saucepan over low heat.

Bring heavy cream to the brink of a boil in a small saucepan on the stove, then pour over chopped chocolate.

In a medium saucepan, combine chocolate and heavy cream and cook over low heat until chocolate melts, stirring occasionally.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g piChocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pichocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pichocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

To make chocolate ganache, heat 1 1/2 cups heavy cream in a saucepan until the cream starts to steam.

To make the chocolate syrup, in a medium - size, heavy - bottom saucepan, place the water, sugar, salt, and optional corn syrup, and whisk to combine.

Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend tChocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend tchocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

Melt chocolate chips in a heavy stainless steel saucepan on very low heat.

To make the chocolate sauce in a small saucepan melt together the chopped chocolate, heavy cream and corn syrup.

Heat the heavy cream in a saucepan over medium heat, when it starts to bubble at the edges, pour the cream over the chocolate.

Chocolate Ganache: Take the chopped chocolate and heavy cream in a Chocolate Ganache: Take the chopped chocolate and heavy cream in a chocolate and heavy cream in a saucepan.

Place the chopped chocolate and 1 1/4 cups of the milk in a small, heavy - bottom saucepan.

In a nonstick saucepan combine the white chocolate, butter, oil and heavy cream and heat over bain - marie until melted and smooth, stirring occasionally.

For the chocolate glaze, bring the heavy cream to a near boil in a small saucepan.

Chocolate Glaze: Place ingredients in a small heavy - bottomed saucepan over very low heat; stir until ingredients are melted and glaze is smooth.

Whisk chocolate and water in 2 quart heavy saucepan over medium heat until chocolate is melted.

Combine ingredients in heavy 3 quart saucepan over medium - high heat whisking constantly until chocolate is melted.

In 1 - quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth.