Sentences with phrase «heat until chocolate»

Stir while cooking on medium - low heat until chocolate melts.

Combine 3/4 cup chocolate morsels and oil in a small saucepan; cook over low heat until chocolate melts, stirring constantly.

Whisk chocolate and water in 2 quart heavy saucepan over medium heat until chocolate is melted.

Warm over medium heat until chocolate chips have melted.

In a small saucepan or the top of a double boiler, melt the chocolate, stirring over moderate heat until the chocolate is soft.

Heat on a medium heat until the chocolate has melted and the ingredients have combined.

Stir together 2 cups milk, chopped Mexican chocolate, and vanilla extract in a saucepan over low heat until chocolate melts and mixture is smooth.

Make the miso fudge: In a saucepan, combine the butter, condensed milk and chocolate over medium - low heat until the chocolate is melted.

In a small saucepan over low heat, combine the chocolate and hot water and cook over medium heat until chocolate is smooth, stirring constantly.

Stir over low heat until chocolate is almost melted.

Place the chocolate and butter into a double boiler and heat until the chocolate has melted and the ingredients combined.

Heat until the chocolate and butter are melted, whisking occasionally.

Cook over the lowest heat until the chocolate begins to melt.

In a medium saucepan, combine chocolate and heavy cream and cook over low heat until chocolate melts, stirring occasionally.

Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted.

To make GANACHE: heat cream (or non-dairy milk), add chocolate and stir constantly on low heat until chocolate is melted.

Slowly heat until the chocolate and butter have melted.

Microwave on medium heat until chocolate softens, about 3 minutes.

For the Avocado Chocolate, stir in chocolate chips and cocoa powder first and heat until chocolate chips are melted, only add avocado once removed from heat.

Not exact matches

combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth.

Heat another 30 seconds, and stir chocolate until completely melted, which may take at least 30 seconds of stirring.

Over medium heat combine chocolate and cream stirring until chocolate is fully melted.

Remove from heat; mix in butter, chocolate, vanilla, and salt until smooth.

Stir over medium heat, until most of the chocolate has melted.

In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour over the chopped chocolate.

Prepare the chocolate ganache by heating the heavy cream in a small saucepan until it comes to a simmer.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

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.

Meanwhile, make the filling: Put the chocolate in a medium microwave - safe bowl; heat at 75 percent power until softened, about 2 minutes.

Heat up the cream until boiling; pour over chocolate and let sit for 3 minutes, undisturbed.

To make ganache, heat heavy cream until warm and pour it over chopped chocolate.

Heat, stirring, until the butter and chocolate are melted.

Then, in a heat - safe bowl, melt the chocolate chips until smooth.

Break the chocolate up and heat in a Bain - marie until it's melted.

Remove from heat, add 1/2 teaspoon vanilla, 12 ounces of chocolate chips and 1/2 cup walnuts, stir until the chocolate is fully melted and everything is combined.

Heat chocolate chips in medium saucepan over hot water, or on low, stirring constantly until smooth.

Prepare chocolate milk for dipping the ladyfingers: in a small saucepan put milk and chocolate and heat until almost boiling and the chocolate is completely melted.

Then, heat for 15 seconds, and stir, repeating (heat for 15 seconds, stir) until chocolate is completely melted and glossy.

After cookies are frozen (this helps solidify the chocolate after dipping), heat dark chocolate and coconut oil in a saucepan on medium heat until completely melted.

Add all ingredients for the chocolate bottom to a small saucepan and melt on lowest heat until it's well blended and smooth, stirring the entire time to make sure it doesn't burn.

Make the ganache by heating the cream until warmed through, then break the chocolate into small pieces and stir in until the chocolate has melted.

Place the chopped chocolate and butter in a small heat - safe bowl and melt in the microwave in 30 - second bursts at 70 % power or over a double boiler, stirring until melted and smooth.

For the top: heat 1/4 cup cream until hot, add 3 ounces chopped chocolate and stir until melted.

Pour in chocolate chips and stir until the heat from the cream melts the chocolate chips.

Meanwhile, heat white chocolate chips and peanut butter in a microwave safe bowl in 30 seconds increments, stirring in between, until smooth and creamy.

Melt in segments of 30 seconds, stirring after each heat process until chocolate is completely melted.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

On the stove over low heat, melt the white chocolate chips with the condensed milk, stirring constantly, until the mixture is melted and smooth.

For the ganache, in a heavy sauce pan, melt the chocolate with the cream over low heat; stir until smooth.

In a small saucepan, heat 4 oz (1/2 cup) almond milk and the chocolate over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.