Sentences with phrase «cocoa powder gives»

All that cocoa powder gives these cupcakes such an incredibly rich, deep flavor!

* Dutch - process cocoa powder gives the ice cream a more intensified flavor, but you can substitute natural cocoa powder.

But the cocoa powder gives them a more decadent feel than the others.

Note 2: Using 1 cup of cocoa powder gives a fluffier, lighter frosting that more closely resembles chocolate mousse.

The addition of unsweetened cocoa powder gives the truffles an intense chocolate taste, which I happen to love but you can absolutely leave it out if you prefer.

All that cocoa powder gives these cupcakes such an incredibly rich, deep flavor!

The dates give them sweetness, the coconut oil makes the texture amazing and the cocoa powder gives them a wonderful flavor.

The cocoa powder gives the steak a rich flavor with a slightly bitter finish, which is offset perfect by the whiskey bacon sauce.

The cocoa powder gives the cookie that chocolaty goodness we all crave; the dark chocolate chips add a touch of bitterness and the Nutella center a smooth hazelnut finish.

The seeds» ability to gel makes them an excellent substitute for gelatin, while cocoa powder gives it a chocolaty depth that puts Jell - O to shame.

But first, let me introduce Hot Cardamom Chocolate, an unbelievably creamy and delicious drink where dark cocoa powder gives the ultimate chocolaty flavor, coconut cream makes the drink rich and thick and where cardamom provides spiciness and extra warmth.

Caraway seeds and a hint of cocoa powder give this bun a rye - style vibe.

The sugar and cocoa powder give off a lovely chocolate hint, but not overly sweet as if there was actually melted chocolate in the middle..

Not exact matches

For those who thought they were not chocolatey or didn't like the taste, be sure you are using either raw cocoa powder or dutch process cocoa powder, as American cocoa powder (think Hershey's, etc.) will give them a bitter, almost burnt taste

The collagen powder gives the bars a big punch of protein, while the cocoa butter lends a subtle «chocolate» taste, without the actual cocoa.

Third, we also add a little lemon juice (or vinegar) to the batter, which causes a reaction between the cocoa powder and the lemon juice giving the baked cake a distinctly red tinge (reminiscent of a Red Velvet Cake).

The cocoa powder does give it that nice chocolate - y color

The protein comes through giving them a slight chocolate flavor, but you can also add some unsweetened dark cocoa powder and a little more milk for even more chocolate flavor.

There is cocoa powder in the mix as well, giving it an even more intense chocolate flavor.

Basic chili powders might be built around cayenne pepper, but there are some fantastic blends that use a variety of other dried peppers, as well as cocoa, garlic and onion to give them a rich depth of flavor, as well as plenty of heat.

(If you have an immersion blender, I like to give it a little mix to be sure the cocoa powder is mixed in and to froth it up a bit.)

The combination of cocoa powder and vinegar are what give red velvet its unique flavor.

I added some cocoa powder to give the quick bread a bit of color, and of course I had to toss a few of those cognac chestnuts and the last of my precious semisweet chocolate chips from the U.S. into the batter as well.

Filed Under: American / Western, Anjana's Recipes, Cakes & Cupcakes, Desserts, Kids Recipes, Valentine's Day Tagged With: baking with kds, Boy, chocolate, chocolate cupcakes, cocoa powder, coffee, fluffy frosting, Giving Thanks, gratitude, sprinkles, Thanksgiving, whipped cream, whipped cream frosting

I don't yet know enough about the different kinds of cocoa powder to make any definitive statements on what kind might be better than another, but my natural inclination would be to purchase an organic powder if given the chance.

I would use about a half a medium mashed nanner, which will bring out the sweetness of the cocoa powder and give you that rich brownie batter flavor

I am a massive fan milk chocolate, so, could I add coconut milk and remove some cocoa powder to give it a less intense taste?

Unsweetened cocoa powder is what gives this cake it's wonderful chocolate flavor.

This gives wines from the area a powdery «fine dusty tannin» effect with hints of plump cocoa powder.

The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock - like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look.

This cake uses some instant coffee powder and cocoa powder, which gives it a very nice choco - coffee mocha taste.

Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker hue.

The banana and toasted coconut yogurt give it a bit of a tropical feel and the cocoa powder and almond milk make it taste a little like dessert.

Subjects in this study were given cocoa powder supplemented with high - fiber cocoa bran in a semi-skimmed milk drink twice daily for two four - week periods, separated by a three - week period in which cocoa was not consumed.

I add cocoa and espresso powders to the mix here, giving the pork a really interesting depth of flavor — not at all sweet — making for a really fun, easy meal.

Real milk chocolate — not just cocoa powder — gives this cake its rich, chocolatey flavor.

Just keep adding (cocoa powder), but give it time to absorb and thicken.

The chocolate filling uses both unsweetened cocoa powder and semisweet chocolate, which gives it a deep chocolate flavor.

Adding cocoa powder and chocolate chips give a fun twist to your usual bowl of oats.

** I use raw cacao powder but if you want to use cocoa powder instead, try adding a small amount at first as it might give a more bitter taste.

You'd have to play around with the proportions because cocoa powder has a different texture, but I'd say give it a shot!

Followed by mashed banana, a bit of protein powder and quinoa flakes (giving you protein and fiber), unsweetened cocoa powder (a few more antioxidants never hurt anyone) and sweetened with just a hint of stevia.

And if you don't give two whits about preserving the integrity of the raw enzymes and such (we all know I'm no purist), it's quite alright to use regular cocoa powder and agave nectar instead.

Next time, i'm going to add a few scoops of raw cocoa powder and give that a try...

Measure out flour, baking powder, cocoa, and a little instant espresso to give the chocolate even more intensity.

Plus, they are endlessly customizable by varying the spices, extracts, and other add - ins, or by giving them a chic coating of chia seeds, cocoa powder, or chopped nuts.

That will give you the cocoa / cacao paste (a.k.a. cacao mass or liquor), which has about 50 to 56 % fat (cocoa butter) in it... and ALL cocoa powders have to go through that stage.

I decided to give it a try, didn't change the recipe too much, just added a bit more cocoa powder, some coconut oil instead of water, some cocoa nibs for extra texture and I must say the recipe is far better than expected.

Roll the truffles in some more cocoa powder (beetroot powder or matcha powder will also work well and will give your truffles some great colours).

Cacao powder (or cocoa powder) gives the base a chocolate flavor and mini chocolate chips add in some extra richness.