Pour 1/2 cup of the warm
melted chocolate mixture over the baked base, and spread it out evenly.
Freeze peanut butter balls until firm and dip them in
the melted chocolate mixture with a toothpick, leaving a small circle of peanut butter at the top to resemble a buckeye.
Divide
the melted chocolate mixture evenly between your moulds.
Scrape
the melted chocolate mixture and egg mixture into the dry ingredients.
Whisk in the flour, then
the melted chocolate mixture, until well incorporated.
Pour
the melted chocolate mixture into a large bowl, and let cool 5 minutes.
Gradually pour in
the melted chocolate mixture, and beat to thoroughly combine.
Dip the truffles one by one in
the melted chocolate mixture and place them on the tray to drip.
Reduce speed to low and add
melted chocolate mixture, followed by dry ingredients; beat just until combined.
Stir in
the melted chocolate mixture.
Whisk in
the melted chocolate mixture until smoothly incorporated.
Blend in
the melted chocolate mixture stopping to scrape sides as needed.
Stir through
the melted chocolate mixture, then add the eggs one at
Stir
melted chocolate mixture into sugar - applesauce mixture.
Gently pour
the melted chocolate mixture into the beaten egg yolks and beat until smooth.
Pour
melted chocolate mixture into your prepared pan and use an offset spatula to smooth it out into an even layer.
Add
melted chocolate mixture and pulse more until well combined and a soft «dough» is formed.
In a large bowl, mix together the remaining 1/2 cup walnuts, coconut, and remaining
melted chocolate mixture, coffee substitute, and salt.
While a bit involved - requires 4 bowls (one for
melted chocolate mixture, one for egg yolk mixture, one for egg whites, one for whipped cream), the recipe is easy to make and looks fabulous.
Now whisk the rum into
the melted chocolate mixture and allow it to cool.
Transfer
melted chocolate mixture into a large mixing bowl.
Sprinkle dry ingredients over top of
melted chocolate mixture and whisk or stir until just incorporated.
Add the cooled
melted chocolate mixture and blend thoroughly for a few minutes.
The key is using high quality chocolate for the unsweetened and cocoa powder (I used Valrhona) and I also added just a little bit of instant espresso powder to
the melted chocolate mixture to bring out the flavors.
Pour in
the melted chocolate mixture and beat until combined.
Beat in
the melted chocolate mixture along with the vanilla.
Whisk egg mixture into
the melted chocolate mixture.
Pour in
the melted chocolate mixture and whisk to combine.
Transfer
the melted chocolate mixture to a large bowl.
Spread whipped cream onto top of chocolate cake, drizzle with
melted chocolate mixture and sprinkle with remaining 1/4 cup almond slices.
Pour almond milk, cinnamon, and salt in a blender then add
melted chocolate mixture.
Fold in
the melted chocolate mixture.
Pour
the melted chocolate mixture into each muffin tin, filling until just the bottom is covered.
Let sit for a few minutes to cool, then stir the egg yolks together and briskly stir them into
the melted chocolate mixture.
Stir flour mixture into
the melted chocolate mixture until just blended.
Gradually fold the sugar into the whipped egg whites with a spatula, then fold them into
the melted chocolate mixture, being careful not to overmix.
Beat the sugar into
the melted chocolate mixture.
Add white
melted chocolate mixture and mix until well combined.
Beat
the melted chocolate mixture, vanilla extract, maple syrup, and beet puree into the butter / sugar / egg mixture, scraping down the sides of the bowl as necessary.
Pour in
the melted chocolate mixture and mix to combine.
Holding a cookie vertically, dip into
melted chocolate mixture about half way.
Stir
the melted chocolate mixture in until it is fully incorporated.
Pour 1 tsp of
the melted chocolate mixture into each mini cupcake liner.
Add
the melted chocolate mixture and beat on medium until the batter thickens.
Add the sour cream to
the melted chocolate mixture, and mix to combine.
Stir egg mixture into reserved
melted chocolate mixture.
Whisk the dry ingredients into
the melted chocolate mixture, stirring only until the powder disappears into the dough.
Spoon
the melted chocolate mixture onto a lined baking sheet and place the sheet in the refrigerator to chill.
Add
the melted chocolate mixture to the tofu mixture and pulse several more seconds until everything is well incorporated.
Whisk in
melted chocolate mixture until smooth.