Sentences with phrase «freezer until your chocolate»

Place the chocolate truffle onto the prepared tray and place back in the freezer until the chocolate has hardened.

Place pan in freezer until the chocolate hardens.

Return to freezer until chocolate is firm.

When chocolate starts to harden (about 5 minutes) sprinkle with a bit of sea salt and put back in freezer until chocolate is firm.

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

After that you top them off with a touch of shredded coconut and an almond, pop them back in the freezer until the chocolate sets, and then they are ready to be stuffed in yo» face!

Place in the freezer until the chocolate sets.

Cool for 15 minutes in the freezer until the chocolate has completely stabilized.

Return to freezer until the chocolate has set up.

Place in freezer until chocolate hardens, about 15 minutes.

Not exact matches

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.

Repeat until all of the truffles have been coated then place back into your freezer for another 5 minutes or until the chocolate has hardened.

Once all the cake balls are coated in chocolate, stick them back in the freezer or refrigerator until you are ready to serve!

Chill in the freezer for 10 minutes, or until the chocolate sets up.

Take your hardened truffles out of the freezer and dunk in the chocolate, rolling the truffle around until it is coated.

Cover the bowl with cling film and put into the freezer for about 30 minutes or until the chocolate mixture sets solid.

When set, wrap up the chocolate in the paper and place in the freezer until needed.

Place the tin back in the freezer for 20 - 30 minutes until the chocolate is completely set.

Place in the freezer for 30 minutes or until the chocolate is solid.

Place them back in the freezer for 30 minutes so the chocolate can harden and keep in the freezer until ready to serve.

Once it hardened she'd frost it with a chocolate fudgey frosting and stick it back in the freezer until she was ready for it.

Return to the freezer for 30 minutes, or until the chocolate has set.

Then fill up the mould with more chocolate before putting it back into the freezer for a further 20 - 30 minutes, until it's set.

No need to slice all the chocolate salami rolls right away, leave the unused logs in the freezer or refrigerator until ready to use: They keep very well.

Place in the freezer for 15 minutes, or until the chocolate has set.

Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

Transfer the coated bars into the freezer for about 10 minutes, until the chocolate is set.

Then, add 1/4 teaspoon of more chocolate in the molds, brushing up the sides and return to the freezer until solidified, another 1 - 3 minutes.

The chocolate sauce only has 4 ingredients and takes about a minute to stir together.Store in the freezer for 10 minutes or until the chocolate hardens slightly.

Stick the cups in the freezer for about 10 minutes or until the chocolate is hard.

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

Spread melted chocolate over frozen coconut and stick in the freezer again until chocolate is hardened.

Place the chocolate chips in the freezer until ready to add.

Press the mixture into a 6 - inch spring form pan, making sure it's firm and evenly spread Put in the freezer to harden whilst you are making the filling Middle White Chocolate Layer Place all of the ingredients into a high - powered blender and blend until smooth and creamy.

Turn your chocolates out carefully, as they have soft centres, and store in the freezer until you are ready to serve.

Step # 3: Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.

Return your chocolate covered, filled banana pieces to the freezer for ten more minutes or until you're ready to serve them and enjoy!

Spoon the rest of the chocolate mixture carefully over the top of the fillings and return the mould to the fridge for around 2 hours until completely set or if you are impatient place in the freezer for 30 minutes to set.

Once set, process the raspberry filling ingredients in your food processor until smooth and pour the mixture onto the chocolate layer and place in the freezer to set.

Place the chocolate covered popsicles into parchment paper (the chocolate will freeze quickly) and place them back into the freezer in a sealed container until you're ready to eat them.

Gently move wet candies (I use a spatula) onto a parchment lined baking sheet and place into freezer for 10 - 15 minutes or until chocolate hardens again

Pop into the freezer and chill for 10 minutes, or until chocolate has set.

Once they've all been dipped and extra almonds added, set the baking sheet back in the freezer for another 5 - 6 minutes or until the chocolate is set.

Spoon the remaining chocolate over the raspberry mixture and place in the freezer until hard.

Roll each date in the chocolate until totally covered, then put them into the freezer for at least an hour to set up.

Once chocolate is fully set, transfer the chocolate covered crunchy peanut butter balls to an airtight container and keep in the freezer until ready to serve.

Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.

Remove and pour chocolate sauce over pumpkin, set back into freezer until hard.

Pop these in the freezer for 10 minutes until the chocolate is hardened.