Sentences with phrase «chocolate over bottom»

Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust.

Remove the crust from the fridge and sprinkle about 1/2 of the chocolate over the bottom.

Brush the melted chocolate over the bottom and sides of the cooled pastry crust.

Spread one third of the melted chocolate over the bottom of the lined tin and place in the fridge or freezer to set, for 5 to 10 minutes.

Spread chocolate over bottom and up side of crust.

Not exact matches

Once the cookies are completely cooled, turn them over, and smear a small amount of melted chocolate on the bottom of one of them, and then place the other one bottom side down on top of it, bottom to bottom sandwiching the cookies.

Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls.

So I thought I would share with you a way you could use it in a recipe if you happen to have some left over, like from one of these recipes: Gluten - Free Vegan No - Bake Brownie Bottom Cheesecake or Gluten - Free Vegan Chocolate Pudding and Brownie Parfait.

As soon as the crust comes out of the oven, remove the pie weights and scatter 1 ounce of chopped chocolate or chocolate chips over the bottom.

Desserts Almond Mayonnaise Apple Crisp Apple Gingerbread Upside - Down Cake Apple Peanut Butter Fritters Apricot Fold Overs Awesome Oatmeal Raisin Cookies Cherry Couscous Cake Chocolate Chip Cookies (From Sticky Fingers» Sweets) Chocolate Mousse Pie Crispy Bottom Peanut Butter Pie Funnel Cakes I Fixed My Favorite Peanut Butter Cookies (Fran Costigan) Lemon Berry Couscous Cake Lower - fat Homestyle Pie Crust Meyer Lemon Shortcakes

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).

In a small, heat - proof bowl, place the butter and chopped chocolate, and place over a simmering pot of water, making sure the water doesn't touch the bottom of the bowl.

Heat the bowl over barely simmering water and melt the chocolate (do not let the bottom of the bowl touch the water).

Melt the chocolate gently in a metal or glass bowl over simmering water, making sure the bottom of the bowl doesn't touch the water.

While the mounds are freezing, melt the chocolate in a thick bottomed saucepan over a pan of barely simmering water (watch to ensure the chocolate doesn't overcook or burn).

In a small, heat - safe bowl, place the chopped chocolate and butter, and place over a pan of simmering (not boiling) water, making sure the bottom of the bowl doesn't touch the water.

Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.

Dip an apple into the raw white chocolate mix, allow some excess to drip from the bottom, then immediately grab a handful of shredded coconut from the bowl and tip over the dipped apple.

Sprinkle chocolate chips over the «bottom» piece of dough.

Melt 1 ounce of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl.

Turn off heat and fold in peanuts, then pour over bottom chocolate layer.

Spread the remaining mixture evenly in the bottom of the cookie crust and sprinkle half of the toffee bits over the chocolate.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9» pan, which you've covered with aluminum foil — edges hanging over.

Place the bottom layer of the cake on a serving plate and spread over two - thirds of the chocolate fudge mixture.

Spread melted chocolate over molds to form bottom, scraping off excess with a bench scraper.

Place the butter and chocolate in a large heatproof bowl over the saucepan without the water touching the bottom of the bowl.

Let chocolate drip out until you can see outlines on bottoms of molds when the molds are turned over.

Put the chocolate into a heatproof bowl and set it over a pan of simmering water, make sure that the bottom of the pan doesn't touch 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.

Dip the remaining cookies halfway into the chocolate and position over the filled bottoms, pressing gently to seal.

To a double boiler, or in a glass bowl set over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass bowl), add the butter and sprinkle with water, then add the brown sugar and chocolate.

Step # 3: Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.

In a medium pot, combine the chocolates, cocoa powder, salt, sugar and milk and set over medium - low heat, stirring often (a whisk is helpful here) so the cocoa doesn't stick to the bottom.

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.

to spread the chocolate into a thin, even layer over the bottom and sides of the crust.

Turn off the heat and fold in the peanuts, then pour over bottom chocolate layer and spread evenly.

Use a fork to place one cookie in the bowl of chocolate and flip it over with the fork until coated and lift it up and tap the cookie gently to the side of the bowl to shake / drain off excess and then drag the bottom of the cookie along the rim of the bowl and place onto the piece of parchment paper.

Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes.

Place the butter and chocolate in a heatproof bowl over the saucepan without the water touching the bottom of the bowl.

Set a heatproof bowl over the simmering water, taking care that the bottom of the bowl is not touching the water, and melt the chocolate and butter together, stirring occasionally.

Mix half of the mascarpone mixture with melted chocolate and pour it over the bottom of the pan.

Melt the chocolate chips in a thick - bottomed sauce pan over very low heat until smooth.

For the bottom layer, melt the chocolate chips and peanut butter in the microwave in 30 - second blasts or in a small saucepan over low heat.

If you have a heavy bottomed sauce pan you can use that or a double boiler to slowly melt the chocolate and cocoa butter over low heat.

Using a spoon, spread the chocolate over the smooth (bottom) side of one cookie.

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

Heat chocolate, coffee, and 2/3 cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth.