Sentences with phrase «hour until the chocolate»

Cover and chill for 1 - 2 hours until the chocolate is set.

Chill pan for several hours until chocolate is firm.

Not exact matches

Then place the tray in the fridge for an hour or so until the chocolate has set.

These cookies are like a pumpkin party where butterscotch chips and chocolate chips dance like they mean it until the wee hours then promptly go home and eat these cookies for breakfast.

Pour the milk chocolate filling into the shell and chill in the refrigerator until set, at least 4 hours.

Then carefully press two candy eyes (you can find candy eyes at cake decorating stores or you can order them online at http://www.candylandcrafts.com/) or two miniature chocolate chips or edible silver dragees into each mound and bake the meringue ghosts in a slow oven for about 1 - 1 1/2 hours or until they are crisp and dry to the touch.

Allow the chocolate ganache to set, first for about half an hour at room temperature (until it cools) and then in the fridge for at least 3 - 4 hours (or preferably overnight).

Whisk in the chocolate until the mixture is combined well and chill the mixture, covered, for 1 hour, or until firm.

Cover with a clean towel and let rise in a warm place for about an hour, or until double in size.While the dough is rising, make the chocolate swirl but combining all the ingredients in a bowl and stirring until it has become a thick paste.

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.

Refrigerate until the chocolate layer is set (about an hour).

Once all the cookies have been dipped, you can transfer the baking sheet to the fridge for faster cooling or you can leave it at room temp for a couple hours, until the chocolate firms up

Allow to cool at room temperature for about an hour and then chill for 30 minutes or more until chocolate hardens.

Melt chocolate and pour half into a tin, freeze until frozen about one hour or less.

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

Pour the chocolate mixture in and place in the fridge until set (3 hours or overnight).

No need for a double boiler here, the coconut milk will melt the chocolate into a creamy ganache that you just pop in the fridge for a couple hours until it's solid.

Refrigerate for a couple of hours or leave in the fridge for 20 mins or until the chocolate sets.

If shaping your chocolate by hand, refrigerate for 2 - 3 hours until the ganache is firm.

Stir in the oats, banana meal, peanuts, and dark chocolate until evenly distributed then wrap bowl with cling wrap and refrigerate for at least an hour.

Freeze 1 1/2 hours, or until bananas are firm and chocolate is set.

Meanwhile, when the chocolate and butter mixture for the frosting is cooled enough to be solidified (roughly 2 hours), beat it with a hand mixer until light and fluffy.

(There may be a bit of ganache left over, it is great as a cookie filling or in chocolate cups) Let the tart stand at room temperature until the ganache has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is).

Once chilled, pour over the white chocolate layer, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.

Refrigerate the chocolate until firm, about 1 to 2 hours.

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 over the dark chocolate ganache and chill until firm, 2 hours.

Directions: In a small pan combine sugar with water, bring to a boil and stir until sugar is dissolved, cool slightly / Place tofu, melted chocolate, sugar water and vanilla in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolate.

Cover adn cook on low setting for 2 to 2 1/2 hours, stirring occasionally, until chocolate chips are melted.

Finally, all you've got left to do is to freeze the chocolate mixture for at least an hour or until it is firm before eating.

Finally, we repeat the chocolate layer, let the entire dessert freeze for about an hour until solid and then we have it!

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

Pour mixture over the dark chocolate crispy part and place in the refrigerator until it sets, about 1 hour or so.

Chill the chocolate mixture in the KitchenAid ® French Door Refrigerator for 2 - 3 hours or until firm.

Chill in the KitchenAid ® French Door Refrigerator for 2 - 3 hours, until chocolate is firm.

Pour the chocolate mousse into a serving dish and refrigerate for a couple of hours until set.

Refrigerate for 1 - 2 hours, or until chocolate is just set.

Refrigerate the chocolate covered almond clusters for about a half hour or longer until the chocolate has hardened.

Refrigerate for at least an hour, or until chocolate appears firm.

Spread the chocolate over the caramel, sprinkle with the almonds, and chill until set, about an hour.

Every year I spend hours attempting to make amazing Paleo pumpkin chocolate chip cookies, and each year, up until now, I haven't been totally satisfied.

- put all the filling ingredients in the blender and blend except for the cacao - blend very well at high speed until totally creamy - pour 3/4 of the filling on the prepared crust - put the cacao powder in the blender with what is rest of the filling and blend well - pour cacao filling on top of the other filling creating a swirly shape - shape further with a chopstick or a knife so that the chocolate cream penetrates the speculaas cream - cover with plastic wrap and freeze for a couple of hours until well set - sprinkle with cacao nibs

Spoon the mix into chocolate moulds or small muffin cases until they are half full, then place the moulds in the freezer for about an hour to set.

Place the pan in the refrigerator for about an hour, until the chocolate is set.

Cool on rack overnight or until cool to touch for about 1 - 1 1/2 hours, then refrigerate for 1 hour to fully set the chocolate before cutting.

Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.

Leave at room temperature for 2 hours, until the chocolate sets.

Refrigerate about 1 hour or until chocolate is firm.

Although the first signs of extra arterial dilation were evident within an hour after the chocolate snack, maximum dilation wasn't witnessed until the end of the 3 - hour trial, so it might have gone still higher after measurements ceased.

Melt chocolate and pour half into a tin, freeze until frozen about one hour or less.