Sentences with phrase «gently until the chocolate»

Place the chocolate topping ingredients in a pan and warm very gently until the chocolate has melted.

When the cream simmers, pour it over the chocolate and let it sit for a few minutes, then whisk gently until the chocolate blends with the cream.

When the butter has melted pour the hot cream mixture over the broken chocolate pieces, whisking gently until the chocolate has melted and the mixture is smooth.

Pour over chocolate; let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy.

Not exact matches

I've always been a bit nervous about making chocolate, assuming that it would be so complicated, but I was so blown away by the simplicity of it — you literally just put cacao butter, cacao powder and either maple syrup or rice syrup in a pan and warm gently until melted!

Fold the egg whites into the chocolate mix, little by little, using a spatula to gently mix, until all egg whites have been incorporated, and the mixture is smooth, even in color, and fluffy.

Hold a banana pop by the stick and gently twirl the banana over the chocolate until it is evenly coated.

Gently fold in the rhubarb and chocolate chips until evenly distributed.

Lightly flatten the tops, then push a chocolate chip into the top of each cookie until the sides gently crack

Beat chilled cream to soft peaks, and fold into chocolate mixture, very gently until totally mixed.

Place the chopped chocolate, kosher salt, and corn syrup in a bowl and heat gently until 1/3 of the chocolate is melted — do this in short bursts in a microwave or over a double boiler.

Gently place one ball on top of your fork then dunk the ball into the bowl of chocolate and using your spoon, spoon over the chocolate until it is fully coated.

Add the chocolate mixture into the rest of the whipped cream and fold gently until you get a uniform chocolate cream.

Gently melt the baking chocolate and coconut oil in a double boiler and stir until smooth.

In the metal or glass bowl of an electric mixer set over simmering water (to make a double boiler), slowly and gently melt together the white chocolate and whipping cream until smooth and silky.

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

Melt butter and chocolate over a double - boiler and stir gently until smooth and shiny.

GENTLY stir in chocolate chips until just combined (the batter will be lumpy with a few streaks of flour — don't overmix!).

Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.

Take the saucepan off the heat and tip in the Chex cereal and stir gently, without crushing the cereal, until the cereal is completely coated in the melted chocolate and Nutella mixture.

Pour chocolate over the popcorn and gently fold using a spatula until chocolate has evenly coated the popcorn.

Add chopped graham crackers (and any crumbs), marshmallows, and chocolate and gently fold in until evenly incorporated.

Slowly add the dry ingredients to the wet, stirring gently by hand until just combined, then fold in 1/2 cup chocolate chips / chunks.

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.

Gently mix with a wooden spoon until all of the popcorn is coated in chocolate.

Use molinillo to gently press on chocolate square in pot with milk until fully dissolved over medium flame.

Gently mix equal parts of Sorbet with TJ's Chocolate Chocolate Chip Pancake Mix until just combined.

Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions.

Pour the heavy cream over the chocolate and let it sit a few minutes before gently whisking until the chocolate is melted and smooth.

Sprinkle the remaining chopped toasted hazelnuts onto the chocolate, pressing gently if necessary, and let the sandwich cookies stand for about 30 minutes until the chocolate is set.

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth.

Using the microwave, heat the heavy cream again on high until very hot and pour over the chocolate; let sit one minute then gently whisk until emulsified.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Gently stir the white chocolate and cream together with a whisk until smooth.

Allow the mixture to sit for a minute and then gently stir it until the chocolate and cream come together to form the ganache.

Add the milk mixture to the flour mixture and fold gently until just combined; gently fold in chocolate chips.

Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty).

Pour the melted chocolate and almond meal over the egg whites and, using a sililcone spatula, gently fold everything together until just incorporated (there should be no streaks of egg white).

Using a rubber spatula, gently fold in the cooled chocolate - cream, orange liqueur and orange zest until just combined.

Remove from heat and continue to gently stir until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.

Then gently add the vanilla and melted chocolate and mix together until everything is glossy and smooth.

Use a fork to place one cookie in the bowl of chocolate and flip it over with the fork until coated and lift it up and tap the cookie gently to the side of the bowl to shake / drain off excess and then drag the bottom of the cookie along the rim of the bowl and place onto the piece of parchment paper.

Add the flour, baking soda, baking powder and salt; mix with a wooden spoon or spatula, just until combined then quickly / gently mix in the dark chocolate.

Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.

With a rubber spatula, gently fold the beaten meringue and the whipped topping into the cooled chocolate mixture until no streaks of white remain.

Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream.

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

Gently stir in the chocolate with the silicone spatula until the chocolate is melted and incorporated.

Place chocolate in bowl and gently stir until completely melted.

Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick.