Sentences with phrase «cool until chocolate»

Immediately add sprinkles and let cool until chocolate is hard.

If you wish, the cookies can be half - dipped in melted chocolate, then cooled until the chocolate hardens.

Not exact matches

Besides high - quality ingredients, the secret of good chocolate chip cookies is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer: Remember, they continue to cook for a minute or two even as they cool.

Allow liquid to cool, then add it and the rest of the ingredients - except the chocolate chips - to a blender and process until smooth.

I can remember countless times being in the kitchen with my two brothers and my Mom, making a huge batch of chocolate chip cookies, and it was always so much fun to help mix up the batter, carefully scoop out the cookie dough on the pans, and wait anxiously until the timer went off and they were cool enough to eat.

Bang the tray firmly on the work surface to help any air bubbles rise to the top and then place in the freezer for about 30 minutes or, if you are travelling, in an alternative, very cool place until the chocolate has firmly set.

In a small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate rum mixture, stirring until combined.

Place coffee in fridge to cool - Once cooled, in the bowl of an electric mixer, beat together the margarine and coffee until light and fluffy - With the mixer on medium - low, add the sugar in 3 additions, beating well after each - Add the vanilla and beat until uniform and well - combined - Frost cupcakes and top with dark chocolate shavings

Let the dark chocolate glaze cool until slightly thickened, about 15 minutes.

2 cups plus 2 Tbls flour 1/2 tsp baking soda 1/2 tsp salt 12 Tbls Melt, melted and cooled until warm 1 cup brown sugar 1/2 cup sugar 1 egg plus 1 egg yolk 2 tsp vanilla extract 1 1/2 cups semi-sweet chocolate chips

Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes.

Cover the melted chocolate and set aside until cool enough to handle.

Place plastic wrap on top of the surface of the chocolate to prevent a skin from forming, and refrigerate for 30 minutes until cool.

Wait to mix in the brownie chunks and chocolate chips until the granola is completely cool.

When chocolate has cooled, throw in a food processor with the hazelnuts, blend until smooth.

Add the cooled chocolate mixture and beat until incorporated.

Place the eggs, sugar, corn syrup, vanilla extract, and cooled chocolate mixture in a large bowl and beat together until smooth.

Add the cooled chocolate, and beat until well combined.

Assemble the cake: whip the cool white chocolate and espresso ganache until stable and creamy.

Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.

If you wait a bit longer until it cools down, the cake isn't crumbly and the chocolate sets.

When the chocolate is cool, scrape that in and process again until evenly distributed.

But if you can hold off until they cool, the edges with crisp up, giving you the perfect chewy - edged, soft - centered chocolate chip cookie!

Allow the chocolate ganache to set, first for about half an hour at room temperature (until it cools) and then in the fridge for at least 3 - 4 hours (or preferably overnight).

Reduce speed to medium, add cooled white chocolate, beat until combined.

Dip the tip of each cooled biscotti in chocolate and set aside until chocolate is set.

Let ganache cool at room temperature, stirring every 5 to 10 minutes, until the chocolate is thick enough to hold its shape.

I made this and added peppermint drops to make a mint frosting, put that between two layers of chocolate cake (if you can do chickpeas / garbanzo beans I have a good chocolate cake recipe for you) then I made tour chocolate frosting, let it cool a bit and poured and spread over the cake, into the fridge until the chocolate stiffened and After Eight cake was enjoyed by all.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Set the mixture aside to cool, whisking occasionally until the bowl that the chocolate mixture is in is no longer hot to the touch, about 5 minutes.

Directions, final step: Place egg whites in a very clean, dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle in the sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold in 1/4 of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed / Place in a bowl, cover and refrigerate for several hours before serving, or can be made a day ahead.

Stirred until homogenised and glossy, left to cool slightly, then spooned over the cooled cakes allowing the chocolate to dribble down the sides.

4) After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth.

Remove from the heat, add the chocolate, whisk until smooth, then cool for 30 minutes.

Stir the cooled chocolate into the butter and sugar mixture until smooth.

Once all the cookies have been dipped, you can transfer the baking sheet to the fridge for faster cooling or you can leave it at room temp for a couple hours, until the chocolate firms up

Once cool, cut into 10 bars.Melt chocolate chips in the microwave in 10 second intervals until smooth and drizzle over bars if desired.

Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl.

Using a food processor or a blender, add the avocado flesh along with the cooled chocolate mixture and blend on high until smooth.

Let bars cool (until the chocolate hardens) before cutting.

For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve.

Allow to cool at room temperature for about an hour and then chill for 30 minutes or more until chocolate hardens.

7) Whisk flour, baking powder and salt in a separate bowl 8) Add flour mixture to egg mixture and beat until combined 9) Fold in the chopped almonds and chocolate pieces until evenly distributed 10) Transfer the biscotti dough onto a well - floured, cool, flat surface, and shape it into a log.

Refrigerate bars until chocolate has hardened (about 30 minutes - 1 hour) or place in the freezer to make the cooling time faster.

Place the dessert in the freezer until your chocolate topping is completely cooled.

Add egg yolks, cooled chocolate and vanilla until combined, scraping down the side of the bowl as needed.

Add chocolate and let stand until chocolate melts and mixture cools slightly, about 15 minutes.

When the chocolate is 2/3 melted, remove from heat and stir until all melted; set aside to cool slightly.

Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.