Sentences with phrase «mixture until chocolate»

Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth.

Using a wooden spoon, stir mixture until chocolate is melted and ganache is shiny.

Turn heat to low and stir oil - chocolate mixture until chocolate is melted and mixture is smooth, about 4 minutes.

After a minute, stir the mixture until the chocolate is completely melted and you have a smooth, glossy mixture.

Whisk the mixture until the chocolate is completely melted.

Whisk hot mixture until chocolate chips are completely melted, then mix a bit more until you get a nice dark chocolate color.

Pour onto the chocolate chips and stir the mixture until chocolate has completely melted.

Remove pan from stove and add the chocolate, stirring the mixture until the chocolate has fully melted.

Not exact matches

Fold the egg whites into the chocolate mix, little by little, using a spatula to gently mix, until all egg whites have been incorporated, and the mixture is smooth, even in color, and fluffy.

Pull the chips out of the microwave, and stir until you get a creamy chocolate mixture.

Stir constantly until the chocolate and butter have melted and the mixture is smooth.

Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate.

If you're going microwave combine the condensed milk, butter, salt, and chocolate in a large bowl and warm up in 30 second bursts, stirring after each 30 seconds, just until the chocolate's melted and the mixture is smooth, stir in the peppermint extract.

Fold the whipped cream into chocolate mixture until smooth.

Strain the mixture over the melted chocolate, and whisk together until the mixture is bright and shiny.

Add the Guinness - chocolate mixture and continue to beat until well mixed.

Now, take the muffin pan out of the refrigerator, give the caramel mixture another stir, and carefully pour a layer of caramel over each chocolate cup, until the mixture is used up.

Carefully mix in the buttermilk then add that mixture to the dry ingredients and use a rubber spatula to fold it all together until just combined then add the chocolate chips and stir just until they're evenly distributed, don't over mix.

Slowly stir in chocolate mixture once melted and then gradually add flour until just mixed.

Beat chilled cream to soft peaks, and fold into chocolate mixture, very gently until totally mixed.

Begin to whisk the chocolate mixture slowly at first, then speeding up until the ganache comes together and is shiny and smooth.

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.

When the chocolate is melted make sure to stir the mixture until it becomes smooth.

Chocolate cream: in a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.

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).

In a small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate rum mixture, stirring until combined.

Whisk in melted chocolate mixture until smooth.

Stir the chocolate and butter mixture until it is fully melted.

Add chocolate and keep stirring until it is melted and the mixture is smooth.

Beat in the room temperature chocolate and corn syrup into the mixture until smooth and incorporated.

Sift about one - third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

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.

Chocolate chip crust: in a food processor with a steel blade, mix flour, sugar and dark chocolate until the mixture is crumbly and the chocolate is minced into finChocolate chip crust: in a food processor with a steel blade, mix flour, sugar and dark chocolate until the mixture is crumbly and the chocolate is minced into finchocolate until the mixture is crumbly and the chocolate is minced into finchocolate is minced into fine powder.

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

Make an ice water bath in a bigger bowl and set the bowl of the chocolate cream mixture into it until it is very cold, whisking now and then.

Add the chocolate mixture into the rest of the whipped cream and fold gently until you get a uniform chocolate cream.

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.

Add in vanilla extract, the chopped mint leaves, and the chocolate - butter mixture and beat again until combined.

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

Add the melted chocolate mixture to the tofu mixture and pulse several more seconds until everything is well incorporated.

Add the egg mixture to the chocolate mixture in two installments, whisking until combined.

Whisk the dry ingredients into the melted chocolate mixture, stirring only until the powder disappears into the dough.

Pour the egg mixture into the chocolate / oil mixture, whisk by hand constantly until everything is well mixed and the chocolate begins to thicken.

Pour the hot mixture over the chocolate and whisk until the chocolate is melted and mixture is smooth.

Stir until melted and smooth (if necessary, return the mixture to the microwave for 15 - 20 second intervals to melt the chocolate).

Let the mixture «work» until it is close to finished, and then drop spoonfuls of the chocolate peanut butter into the working ice cream to form chunks as it blends.

Continue to microwave in 15 second increments, stirring in between, until the chocolate is melted and the mixture is smooth.

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.

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

The whole mess is then pulsed in the food processor with some Nutella / Chocolate Hazelnut Spread and some almond milk until the mixture is moist enough to be rolled into balls.