Sift 1/2
cup cocoa powder over chocolate mixture and whisk until just combined.
Not exact matches
Place the
cocoa powder along with 1
cup of the half - and - half into a medium saucepan
over medium heat and whisk to combine.
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.
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.
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.
Combine 1 1/2
cups butter, chocolate, and
cocoa powder in a large heatproof bowl set
over a pot of simmering water, stirring often, until mixture is melted and 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.
In small saucepan whisk together 1
cup milk,
cocoa powder and sugars until they are dissolved
over medium high heat.