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.
Not exact matches
Carefully drizzle the reserved
chocolate mixture on top
of the matcha layer and use a toothpick or chopstick to create swirls.
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 drizzle half
of the
chocolate mixture onto the gingerbread batter (do not mix it together).
Carefully pour
chocolate mixture onto top center
of cake; spread to edge, allowing some to drizzle down side.
Stir 1 tablespoon
of the egg white into the
chocolate mixture to loosen it, then
carefully fold in the remainder.
4)
Carefully fold one - third
of the whites into the
chocolate mixture to lighten it.