Sentences with phrase «minutes until chocolate»

Pour the melted chocolate sauce on top of the frozen protein bars and then place in the freezer for another 10 - 20 minutes until the chocolate solidifies.

Continue to whisk for 1 - 2 minutes until chocolate evenly incorporates and starts to thicken slightly.

Refrigerate for about 30 minutes until the chocolate ganache has hardened.

Wait for a few minutes until chocolate has a chance to soften.

Pop these in the freezer for 10 minutes until the chocolate is hardened.

I normally put it in the fridge for 20 - 30 minutes until chocolate is almost set but not so hard that it will brake when cutting the squares.

Cover with foil and let stand for 5 minutes until chocolate melts.

Make your raw chocolate in the usual way — honey is an optional substitution for Sweet Freedom here for sweetness as it matches the other ingredients well - and then remove from the heat and set aside for 10 minutes until the chocolate starts to thicken.

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.

Freeze for 15 minutes until chocolate has hardened.

Let stand for 3 to 5 minutes until chocolate chips soften and melt; stir to coat granola with melted chocolate chips.

Place the tin back in the freezer for 20 - 30 minutes until the chocolate is completely set.

Freeze cookies for another 15 — 20 minutes until the chocolate has set and then enjoy!

Place a lid over the chocolate chips and allow to sit for one minute until the chocolate is melted.

Meanwhile, make the ganache: place chopped chocolate and cream in a small bowl and microwave on medium power for 30 seconds - 1 minute until the chocolate is 2/3 melted.

Not exact matches

Besides high - quality ingredients, the secret of good chocolate chip cookies is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer: Remember, they continue to cook for a minute or two even as they cool.

Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Melt chocolate chips in a bowl in the oven on 250 degrees 3 - 5 minutes or in the microwave for 30 seconds to 1 minutes until slightly melted.

Refrigerate for 10 minutes or so until the chocolate solidifies, gluing the cookies together.

Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the centre is slightly jiggly, another 40 to 45 minutes.

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 each marshmallow back on the sheet, and refrigerate until the chocolate sets, about 5 minutes.

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.

Bang the tray firmly on the work surface to help any air bubbles rise to the top and then place in the freezer for about 30 minutes or, if you are travelling, in an alternative, very cool place until the chocolate has firmly set.

Add the melted chocolate, coconut oil and the pitted dates and blitz for another minute until you have a sticky dough (the mixture should be sticky when pressed between your fingers).

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

Pour the cream over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.

Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Let the dark chocolate glaze cool until slightly thickened, about 15 minutes.

Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes.

Repeat until all of the truffles have been coated then place back into your freezer for another 5 minutes or until the chocolate has hardened.

Place the chocolate - covered Oreos in the fridge for about 20 minutes, or until the chocolate has hardened significantly.

Whip the cream and the rest of the ingredients (not the chocolate) together with beaters or a mixer until fluffy, about 3 - 5 minutes.

Chill in the freezer for 10 minutes, or until the chocolate sets up.

Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20 - 25 minutes or until toothpick comes out clean or with just a few crumbs attached.

Pour the cream over the chopped chocolate, wait a minute, and whisk until uniform and shiny chocolate ganache is formed.

Refrigerate pops 20 to 30 minutes or until the chocolate has hardened completely.

Cover the bowl with cling film and put into the freezer for about 30 minutes or until the chocolate mixture sets solid.

Bake at 350F for 30 minutes, until the top looks crinkly and your whole house smells like rich, chocolate brownies.

Pour the chocolate evenly in each liner and freeze for at least 15 minutes or until hardened.

Freeze until chocolate has hardened, about 15 minutes.

Place plastic wrap on top of the surface of the chocolate to prevent a skin from forming, and refrigerate for 30 minutes until cool.

When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible.

Place the truffle pops on a plate and refrigerate until the little ring of chocolate around the base of the stick is solidified, about 15 minutes.

20 minutes, or until the chocolate has hardened.

Place in the freezer for 30 minutes or until the chocolate is solid.

Dip each brookie cup into the melted chocolate, covering the frosting and place in the fridge for 5 minutes or until ready to serve.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

Place them back in the freezer for 30 minutes so the chocolate can harden and keep in the freezer until ready to serve.