Spoon out heaping tablespoon - sized clusters
of the chocolate mixture onto a small baking sheet about 1 - inch apart.
Spoon out heaping tablepsoon - size clusters
of the chocolate mixture onto the baking sheet about 1 inch apart.
Carefully drizzle half
of the chocolate mixture onto the gingerbread batter (do not mix it together).
Smear 1/4
of chocolate mixture onto dough.
Not exact matches
To do so, you'll clamp the thermometer
onto the side
of a heavy - bottom saucepan and boil the
mixture — minus the
chocolate & peppermint extract — to between 235 and 240F (or 114 - 116C).
Spread whipped cream
onto top
of chocolate cake, drizzle with melted
chocolate mixture and sprinkle with remaining 1/4 cup almond slices.
Carefully pour
chocolate mixture onto top center
of cake; spread to edge, allowing some to drizzle down side.
Pour several tablespoonfuls
of the pancake
mixture onto the griddle (you can top with fruit or
chocolate chips at this point if using them), making as many pancakes as will fit and cook for about 2 minutes, until bubbles form on top and the bottoms are golden brown.
- Spoon about one third
of the yolks
onto the cooled
chocolate mixture and fold them in with a rubber spatula.
Drop the peanut butter
mixture onto the brownie batter and sprinkle with the remaining 2 ounces
of the
chocolate.
Assembly: make the first layer by dropping alternating dollops
of the
chocolate and peanut butter
mixtures onto your crust, then swirl them together gently with a chopstick.
Spoon the
mixture onto the middle
of one half
of a generous sheet
of grease - proof paper, fold the paper over, covering the
mixture and roll with a rolling pin to the desired thickness, rolling up the sides
of the paper to contain the
chocolate and guide its shape.
As an alternative, all
of the
chocolate and almond
mixture can be combined at one time and spread
onto the parchment lined sheet pan.
Form little balls
of the coconut
mixture with your hands and mash down
onto the
chocolate layer in the muffin cups.