Make the chocolate Italian meringue buttercream: melt
chocolate in short bursts in the microwave until 2/3 melted; stir until completely melted and set aside to cool slightly.
Melt
chocolate in short bursts in the microwave until completely melted.
Not exact matches
Place the chopped
chocolate, kosher salt, and corn syrup
in a bowl and heat gently until 1/3 of the
chocolate is melted — do this
in short bursts in a microwave or over a double boiler.
Make the
chocolate glaze by melting 1/3 cup mini
chocolate chips
in the microwave
in short 30 second
bursts, stirring between each 30 period.
Melt
chocolate in glass bowl
in the microwave -
short bursts of 30 seconds; stir after each
burst and remove from microwave when melted and smooth.
Heat
in short bursts, stirring well between each, until the
chocolate is melted.
Melt the
chocolate in the microwave, using
short, careful
bursts.
To make topping, gently melt white
chocolate with shortening over a pot of simmering water or
in short bursts in the microwave.
Heat tahini,
chocolate, honey, salt, cinnamon, and orange zest
in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave
in short bursts, stirring
in between
bursts, until melted and smooth.
Melt remaining 1/2 cup
chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or
in short bursts in the microwave, stirring
in between
bursts, until
chocolate is melted and smooth.
Heat
chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or
in short bursts in the microwave, stirring
in between
bursts, until
chocolate is melted and smooth.
Meanwhile, heat
chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until
chocolate is melted (you can also microwave
chocolate in a microwave - safe bowl
in short bursts until melted, stirring
in between
bursts).
When ready to serve, melt the
chocolate chips
in the microwave
in short 30 second
bursts stirring between each.
In a small bowl, gently melt the chocolate either in the microwave — in short bursts on high or over a pan of simmering water (make sure the bowl isn't touching the water
In a small bowl, gently melt the
chocolate either
in the microwave — in short bursts on high or over a pan of simmering water (make sure the bowl isn't touching the water
in the microwave —
in short bursts on high or over a pan of simmering water (make sure the bowl isn't touching the water
in short bursts on high or over a pan of simmering water (make sure the bowl isn't touching the water).