Sentences with phrase «of the chocolate mixture into»

Pour approximately 2/3's of the chocolate mixture into the bottom of the greased pan and reserve the other 1/3.

Pour a little of the chocolate mixture into eggs to temper it and then add the egg mixture to the chocolate and mix well.

Scoop 1/2 of the chocolate mixture into the bowl.

Pour a little less than half of chocolate mixture into prepared pan; reserve remaining chocolate mixture at room temperature.

Not exact matches

Mix 2 ounces of the chopped chocolate into the warm egg yolk mixture, then fold in the egg whites in 2 batches.

The rest of the recipe is pretty standard — whisk a couple of eggs and some vanilla into the melted matcha mixture, fold in some dry ingredients and chocolate chips.

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

Beat the melted chocolate into the remaining 2/3 of the mixture, then use a wooden spoon or spatula to fold the crumbled cookies into it.

The nibs are then crushed into a thick paste called chocolate liquor (which, ironically, contains no alcohol), and then added to a mixture of sugar, cocoa butter, milk and vanilla.

Spread 1/2 of the chocolate batter mixture into the bottom of the baking dish.

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.

Place 1/4 cup of the cheesecake batter into the chocolate mixture and stir to combine.

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.

After piping about half of the chocolate mixture, gently touch a toothpick (or your clean, dry fingertip) into the center of each dot, and lift it up to create the iconic point.

Pour 1 tsp of the melted chocolate mixture into each mini cupcake liner.

Pour in the remainder of the cold cream into the now melted white chocolate mixture.

I put the pecan mixture into the freezer and instead of cutting them into bars and then pouring the chocolate over them, I saved time by pouring the chocolate on top of the whole dish!

Weighed 100g 100 % puffed rice into a bowl, then poured over the chocolate mixture and stirred until all of the rice was coated.

The part that made this particularly easy was the provision of chocolate shells to pipe the truffle mixture into.

When butter is completely melted and the mixture is heated through (bubbles will start to form at the sides of the pan, but don't let it develop into a full boil), remove from heat and pour over the chocolate chips.

Directions, final step: Place egg whites in a very clean, dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle in the sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold in 1/4 of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed / Place in a bowl, cover and refrigerate for several hours before serving, or can be made a day ahead.

Take the macaroons out of the freezer and dip the bottoms into the chocolate mixture to coat.

Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter.

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.

Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9» pan, which you've covered with aluminum foil — edges hanging over.

Stirred a couple of tbsp into the white chocolate, then folded the white chocolate mixture into the remaining cream until just combined.

And pour 1/3 of whipped cream into now - cooled chocolate mixture and fold to combine.

Cut up two squares of chocolate (into small pieces) and stir through the mixture.

Fold in a fourth of the egg mixture into the chocolate mixture.

Combine the two mixtures above Vigorously stir in one - third of egg white mixture into the chocolate mixture.

Wet your hands and press some of this mixture into small balls, cover in melted dark chocolate, toss into dark chocolate vermicelli sprinkles, add a pair of crazy white chocolate eyeballs... Refrigerate... Bite.

For brownie layer, stir 1 cup of the sugar into chocolate mixture.

Dip both ends of each cookie in chocolate mixture, then into peanuts.

Remove the pan from the fridge, then pour chocolate mixture into the pan, on top of an orange gelee.

Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped nuts.

Pour the Nutella - chocolate mixture into the bowl of dry ingredients, and mix to combine.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

After the crust was chilling, I mixed the melted chocolate peanut butter mixture (reserving some for drizzling on the top of the finished pie) into the vanilla ice cream.

Stir 2 cups of whipped topping into the cooled chocolate marshmallow mixture.

Dip each strawberry into the white chocolate mixture and set on a piece of parchment paper.

Fold about half of the whipped egg whites into the chocolate mixture to lighten it up, then fold the chocolate mixture into the remaining egg whites, using a bottom - to - top circular motion to avoid overfolding.

Press the mixture into a 6 - inch spring form pan, making sure it's firm and evenly spread Put in the freezer to harden whilst you are making the filling Middle White Chocolate Layer Place all of the ingredients into a high - powered blender and blend until smooth and creamy.

Stir the chocolate chunks into the minty mascarpone mixture and smooth into the spring - form tin on top of the biscuit base.

Gently stir one - fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture and the chopped chocolate.

Using a rubber spatula, fold one - quarter of the beaten egg whites into chocolate mixture to lighten.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Stir in chocolate chips.Press crust mixture into bottom of pan and 1 inch up sides.

Press tablespoonfuls of raw chocolate cake mixture into the lined muffin hole and press it up the sides, forming an approximately 8 mm thick shell.

Pour one third of the egg mixture into the chocolate mixture and whisk to lighten, and then pour the remaining egg mixture in.