Sentences with phrase «of double boiler until»

Melt the chocolate in the top of a double boiler until the chips retain their shape but are soft as warm butter.

Not exact matches

Melt the chocolate in the top of a double boiler over simmering water until smooth and melted, stirring occasionally.

Liquify the coconut oil (I use a double boiler), and then take a roll of gauze and dip it in the oil until saturated.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth.

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.

Melt the chocolate in the microwave or double boiler until pourable (add 1 Tbs of shortening if needed to make it smooth).

Cook in the top of a double boiler, until the mixture thickens.

Using a large bowl, preferably the top of a double boiler, mix eggs, sugar, corn syrup ans salt until combined.

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

If the chocolate does not melt, place on a double boiler / pan of simmering water and stir until melted.

Place over top of a double - boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly warm.

In the metal or glass bowl of an electric mixer set over simmering water (to make a double boiler), slowly and gently melt together the white chocolate and whipping cream until smooth and silky.

Using a double boiler (or some semblance of one that you rig together out of whatever you have on hand), melt the chocolate and butter together until they form an almost irresistible melty chocolate fantasy.

Melt the chocolate in a double boiler until it's nearly melted but you can still see some of the chocolate chips.

Melt the chocolate in the top of a double boiler or heatproof bowl, over barely simmering water, stirring occasionally until smooth.

The Chocolate Filling: In the top of a double - boiler, melt the chocolates and the butter, stirring until smooth.

In a double boiler, melt the chocolate with the water over 1 inch of simmering water, stirring until smooth.

In the top of a double boiler over barely simmering water, stir white chocolate until melted.

Melt the chocolate over a double boiler then slowly add 1 tbs of oil and mix until the oil is incorporated.

Place the egg mixture in a bowl over a pan of simmering water (double boiler) and cook, stirring constantly, until thickened, about 10 minutes.

If you want to add a bit of a carob glaze to decorate the bars, place homemade carob chips and 1 teaspoon of coconut oil in a double boiler or over very low heat until melted.

Combine all ingredients except walnuts in top of double boiler over low heat, stirring frequently until melted and smooth.

Combine flour and butter in the top of a double boiler and beat using an electric mixer on medium speed until creamy.

Place the top of the double boiler over the bottom half and cook the mixture until thick, stirring occasionally.

Place the white chocolate in the top of the double boiler and heat, stirring constantly, until the chocolate is melted and warm, about 5 minutes.

Meanwhile, over low heat, heat 1/2 cup of water in the bottom of a small double boiler until it's just barely simmering.

Over medium - low heat, heat 1 cup of water in the bottom of a medium double boiler until it's just barely simmering.

If not tempering the chocolate, simply heat it in a double boiler, or bowl fitted over a pan of simmering water, until fully melted.

FROSTING: Place white chocolate in double boiler over pot of simmering water just until it begins to melt.

Make the Pomegranate Sauce: Combine the pomegranate sauce ingredients in a double boiler, stirring constantly until the sauce thickens and becomes the consistency of thin mayonnaise.

Add butter and chocolate and cook on a double boiler until it turns into the consistency of pudding.

Place chocolate and oil in top of double boiler and cook, stirring often, until chocolate melts and mixture is smooth, about 4 minutes.

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

Combine all ingredients except cocoa powder in top of double boiler over low heat, stirring constantly until melted and smooth.

Melt semisweet chips and butter in top of double boiler over low heat, stirring constantly until smooth.

Melt baking chocolate with remaining 1/4 cup of butter in a double - boiler over simmering water, whisking occasionally until smooth; remove from heat and set aside.

Heat chocolate, butter and water in the top of a double boiler over low heat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted).

Melt chips, cream and butter in top of double boiler over low heat, stirring constantly until melted and smooth.

Combine chips and butter in top of double boiler over low heat, stirring constantly until melted and smooth.

FOR THE FROSTING: Put chocolate chips in a glass or metal bowl set over a pan of simmering water (or use a double - boiler), until melted, stirring occasionally.

Melt white chocolate in top of double boiler over gently simmering water; stir until smooth.

Melt butter with 1 cup (6 ounces) White Chocolate wafers in top of double boiler over low heat, stirring constantly until smooth.

Combine chips, butter, milk, and molasses in top of double boiler over low heat, stirring until melted and smooth.

To make Filling: Heat creamer in top half of double boiler over medium heat until steaming.

Stir all ingredients in top of double boiler over gently simmering water until mixture is smooth.

Heat cacao butter and a bit of coconut oil in a double - boiler until melted.

Melt semisweet chips and butter in top of double boiler over low heat, stirring constantly until melted and smooth.

Melt chips, butter and milk, in top of double boiler over low heat, stirring constantly until smooth and creamy.

In a small bowl combine half of the chocolate, (put remaining chocolate back on top of double boiler to hold at 95ºF) and half of the almond mixture until uniformly coated with chocolate.