Sentences with phrase «cocoa powder over»

Sift flour and cocoa powder over brownie batter and stir in with silicone spatula or whisk until just combined.

Sift the flour and cocoa powder over the egg mixture and stir until well combined.

Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

sprinkle cocoa powder over the top before serving.

In a medium sized saucepan, melt the coconut oil and cocoa powder over medium - low heat.

Sift cocoa powder over the bottom of the cake.

Sift the cocoa powder over the egg mixture and sprinkle in the chopped chocolate.

In a small saucepan, heat the milk, sugar, and cocoa powder over medium heat.

If you like you can sift a little more cocoa powder over the Meringues and, with a fork, makes swirls and peaks with the Meringue.

Sift the cocoa powder over the meringue and with a large spatula, gently fold the cocoa powder into the meringue (I don't completely fold the cocoa into the white meringue.

Use a fine mesh strainer to sift the flours and cocoa powder over a mixing bowl and then transfer them into a food processor.

Sift cocoa powder over wet ingredients, whisking evenly.

Sift powdered sugar and cocoa powder over.

Not exact matches

Combine the almond milk, masa harina, cocoa powder, ginger, cinnamon, and sugar in a pot over low heat.

In a small saucepan, whisk together coffee, cocoa powder, sugar, and salt and bring to a simmer over medium - low heat.

Place the cocoa powder along with 1 cup of the half - and - half into a medium saucepan over medium heat and whisk to combine.

Melt a little peanut butter and drizzle it over the top of the pie, sprinkle with chunky salt, chocolate chips, and a small amount of cocoa powder

But for now, your best choices are likely dark chocolate over milk chocolate (especially milk chocolate that is loaded with other fats and sugars) and cocoa powder that has not undergone Dutch processing (cocoa that is treated with an alkali to neutralize its natural acidity).

Add cocoa powder, caramel sauce, and melted chocolate to the mixer and beat on low speed at first so as not to have cocoa powder all over you.

Make bottom layer: heat 1/2 c butter, granulated sugar, and cocoa powder in a saucepan over medium heat.

The analysts examined the purchase of cocoa powder, cocoa butter and cocoa liquor world - wide, and concluded that global consumption has increased rapidly over recent years.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat.

While cocoa powder is similar to cacao in texture and appearance, over processing is known to alter characteristic chocolate flavor and aroma.

Since I never say no to more chocolate, I used both melted dark chocolate and dark chocolate cocoa powder in the batter, then mixed in some milk chocolate chips and semi-sweet chocolate chunks (over the weekend, I found out I had approximately 19 half - used bags of chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).

Quickly mix the boiling water with cocoa powder, espresso powder, dark brown sugar and Tia Maria in a jug and pour over the pudding.

Place the butter and cocoa powder in a medium - size, heavy - bottom saucepan and melt the butter over medium heat, stirring the mixture occasionally.

Warm the maple syrup, avocado oil, cocoa powder, and espresso powder in a saucepan over medium heat, whisking occasionally, until quite hot to the touch but not simmering.

Just whisk together coconut milk, milk and cocoa powder, and bring them to a simmer over medium - low heat.

Using a small strainer, sift the cocoa powder and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

Combine water, granulated sugar, corn syrup, and cocoa powder with whisk in small saucepan and bring to a light boil over medium heat.

If you want to dust the top with cocoa, spoon a couple of tablespoons of cocoa powder into a fine sieve and shake it gently over the top of the cake.

Slowly stream the boiling water over the cocoa powder; once it's all added, whisk vigorously while you add in the oil.

Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.

Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

For your drizzle gently melt the cocoa powder, coconut oil and date nectar in a bowl over boiling water and stir well until evenly combined.

Sift the flour, cocoa powder, cardamom, baking powder and baking soda together through a fine - mesh sieve set over a medium bowl.

In a 2 - quart saucepan over medium - high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil.

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.

But when I spied this so - called rare red cocoa powder at Sur La Table, I just had to fork over $ 8 for the 8 - ounce can to take it home to play around with.

Melt the butter with the corn syrup, sugars, and cocoa powder in a large saucepan over medium heat.

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.

In a pot over medium heat, combine the butter, sugar, cocoa powder and salt and mix for 2 minutes.

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 pistachios.

I remember our small kitchen, the orange or lemon rind mixed with sugar, candied peel, diced Turkish delight, finely chopped walnuts, rum soaked raisins, poppy seeds mixed with egg whites, cocoa powder mixed with milk to form a spreadable paste, the warmth of the kitchen, the holiday smell, my mom's smile despite us running all over the place.

We had this over a mint chocolate cake that was quite simple, just the Fragrant citrus cake with cocoa powder instead of ground almonds, and mint extract in the place of all the citrus.

I used this recipe, added some cocoa powder, then smothered it over sliced bananas and froze them!

Sift cocoa powder and / or grated chocolate over the top of the Tiramisu and decorate with fresh raspberries.

Put the saucepan back on the burner, still over medium heat, and add the coconut sugar, almond flour, cocoa powder, and vanilla.

Place salt, baking powder and cocoa powder in a small sieve and sift over the oats.