Do you think you could add a few
extra ounces of chocolate to the frosting without messing up the texture?
Not exact matches
I just made these heavenly brownies and did the following substitutions: For every
ounce of chocolate I used 3 tablespoons
of cacao powder I added 4 tablespoons water and 2
extra teaspoons coconut oil since I used cacao powder Instead
of arrowroot starch or flour, I used one egg (sorry vegans!)
Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an
ounce of unsweetened
chocolate, used unsweetened cocoa powder (3 Tablespoons) and an
extra tablespoon
of butter.
* Two 15 -
ounce cans full - fat coconut milk, divided * 3 full droppers
of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4
extra for ice cream base * 1/2 cup chopped
chocolate
106 grams / 3 -3 / 4
ounces / 2/3 cup
extra dark
chocolate baking chips (I like Guittard's), lightly chopped, or dark
chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle over the top
of the cake batter
In a separate bowl or ramekin, place.75
ounces of dark
chocolate (or round it up to an
ounce, if you're feeling
extra chocolate rebellious).
106 grams / 3 -3 / 4
ounces / 2/3 cup
extra dark
chocolate baking chips (I like Guittard's), lightly chopped, or dark
chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle over the top
of the cake batter
* Two 15 -
ounce cans full - fat coconut milk, divided * 3 full droppers
of Vanilla stevia (or 3/4 cup sugar if you'd like it closer to traditional ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1 cup roughly chopped cherries (frozen is OK) plus 3 - 4
extra for ice cream base * 1/2 cup chopped
chocolate