Sentences with phrase «half of the chocolate mixture»

Pour half of the chocolate mixture into the prepared loaf pan and transfer it to the fridge to set.

Stir 1/2 cup of the chocolate mixture into the bowl.

Place second layer on top of chocolate mixture with the bottom of the cake facing up.

Pour the rest of the chocolate mixture over the cooled crust.

Add 1/4 cup of the chocolate mixture to the egg yolks and whisk vigorously.

Using a small cookie scoop or spoon, scoop about a tablespoon of the chocolate mixture.

Use a 1 tablespoon cookie scoop to scoop balls of the chocolate mixture.

Gently stir in 1/2 of the chocolate mixture with spatula until well blended.

In the bowl with 2/3 of the chocolate mixture add the orange gel food coloring and mix until bright orange.

Pour a little of the chocolate mixture into eggs to temper it and then add the egg mixture to the chocolate and mix well.

Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture.

Pour half of the white mixture over the whole surface of chocolate mixture and roll.

Spoon out about 1 Tbsp at a time of chocolate mixture and roll into balls.

Leave the rest of the chocolate mixture aside, you will use it later for the tops of chocolate cups.

Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature.

Divide the batter into three even portions again and add about 2 tablespoons of the chocolate mixture to one portion, gauge the color if you want it darker add a touch more.

Place frozen chocolate cubes on top of chocolate mixture.

Then, add the rest of the chocolate mixture to the egg mixture, using a whisk to combine thoroughly.

Gently fold half of the chocolate mixture into the egg mixture until combined, then fold in the remainder of the chocolate.

Spoon out heaping tablespoon - sized clusters of the chocolate mixture onto a small baking sheet about 1 - inch apart.

Scoop out small spoonfuls of the chocolate mixture and roll into balls.

Reserve a couple of tablespoons of the chocolate mixture for creating chocolate swirls on top of the tart.

Spoon out heaping tablepsoon - size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.

With the mixer on low, add the 1/3 of the chocolate mixture followed by 1/2 the flour mixture, alternating between the 2 mixtures and starting and ending with the chocolate.

Add spoons of chocolate mixture from place to place on top and gently swirl with knife to get the marbled effect.

Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.

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.

Pour half of the chocolate mixture in each mug and pour in frothed milk to each.

Drop dollops of chocolate mixture onto pumpkin mixture; swirl.

Temper them by whisking in a small amount of the chocolate mixture, then whisk the yolks into the chocolate mixture in the large bowl.

Reserve 1⁄3 cup of the chocolate mixture for the top of the pie.

Drop a spoonful of chocolate mixture into each cavity.

Using a small ice cream scoop (about the size of a melon baller), scoop out little balls of the chocolate mixture and place them onto a baking sheet that's been lined with parchment paper, then shape those into perfect little spheres by rolling them between the palms of your hands.

With the mixer on low, add the 1/3 of the chocolate mixture followed by 1/2 the flour mixture, alternating between the 2 mixtures and starting and ending with the chocolate.

(I added a few Tablespoons of chocolate mixture and beat vigorously then repeat the process to temper the yolks and keep them from scrambling in the hot chocolate mixture.)

Carefully drizzle half of the chocolate mixture onto the gingerbread batter (do not mix it together).

After piping about half of the chocolate mixture, gently touch a toothpick (or your clean, dry fingertip) into the center of each dot, and lift it up to create the iconic point.

Jacqueline - «I mixed a dollop of the stiff egg whites into the food processor mixture, then gently folded the rest of the chocolate mixture into the egg whites.

Scoop 1 tablespoon of the chocolate mixture, flatten it, then place 1 peanut butter ball in the center of it.

Dump the flour mixture on top of the chocolate mixture and whisk until thoroughly combined.

Scoop up small marble - size balls of the chocolate mixture and roll in your hands to smooth the surface.

Pour in 1/2 cup of the banana mixture, then 1/4 cup of the chocolate mixture, then 1/2 cup of the banana mixture, then 1/2 cup of the chocolate mixture, then another 1/2 cup of the banana mixture, followed by 1/4 cup of chocolate mixture, and finally add the reaming banana mixture to top it off.

Line 4 - 6 cupcake tins with cupcake paper (or parchment paper) and evenly distribute the half of chocolate mixture.

Pour the heavy whipping cream right on top of the chocolate mixture that's within the bowl of the food processor.

Scoop 1/2 of the chocolate mixture into the bowl.