Sentences with phrase «of the melted chocolate over»

(My note: I melted the chocolate in the microwave oven, and skip the step on placing the bowl of melted chocolate over a pan of warm water).

Spread one third of the melted chocolate over the bottom of the lined tin and place in the fridge or freezer to set, for 5 to 10 minutes.

To give them a more «desserty» edge, you could swap in chocolate chips for the raisins and finish them with a drizzle of melted chocolate over the top.

While I poured a spoonful of melted chocolate over each energy bite, you can fully dip them in chocolate, or pass on the chocolate altogether.

Once caramel layer has hardened, spoon about 1 tbsp of the melted chocolate over the caramel layer, and smooth out with the back of your spoon.

Not exact matches

Also, avoid even smallest amounts of water getting in contact with your melted chocolate; it would get lumpy, and you would have to start over, melting fresh chocolate.»

Over the same double boiler you used to melt the chocolate, beat together the egg yolks with the remaining 1/3 cup of sugar.

In a large saucepan over a very low heat gently melt 300 grams (10 1/2 ounces) of the white chocolate along with the condensed milk.

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

While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water).

One of the easiest ways to achieve this point is to place the chocolate in the microwave for 30 seconds at a time until the chocolate is melted; but be especially careful not to over do it.

Melt the chocolate and coconut oil in a double boiler over medium - low heat or place a glass bowl on top saucepan of simmering water.

Once the cookies are completely cooled, turn them over, and smear a small amount of melted chocolate on the bottom of one of them, and then place the other one bottom side down on top of it, bottom to bottom sandwiching the cookies.

Now sprinkle the rest of the melted chocolate (2 tbsp) on top of the coconut and then drizzle 1/2 cup of the caramel sauce over on top.

Stir over medium heat, until most of the chocolate has melted.

While the cookies are freezing melt the chocolate chips in a heatproof bowl set over a pot of boiling water.

Melt the remaining 100 grams (3 1/2 ounces) of white chocolate in the microwave in 30 second blasts and spread it over the top of your biscuit base with the back of a spoon.

Melt a little peanut butter and drizzle it over the top of the pie, sprinkle with chunky salt, chocolate chips, and a small amount of cocoa powder

If you stop after putting in the rice crispies, put into greased 9 × 13 pan and while still warm sprinkle a bag of chocolate chips over the top and cover for about 5 mins, and then spread the melted chocolate around the top...

Melt the chocolate chips in a saucepan over medium - low heat and drizzle it on top of the coconut and then let the bars chill for 30 minutes in the fridge, then remove and cut into bars.

Frosting: Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water.

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.

You should be able to melt the chocolate at a low temperature if you use a double boiler (use a glass bowl over a pot of steaming water).

* If the chocolate doesn't fully melt, you can always set the bowl over a saucepan filled gently simmering water to help melt the rest of the chocolate.

Spread melted chocolate over the top of cheesecake and chill them in the refrigerator to set.

Gently melt 3/4 cup of the chocolate in a small bowl set over a small saucepan of simmering water.

Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water.

Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water.

Make the batter: put the butter and chocolates in a heatproof bowl set over a pot of simmering water and stir until melted.

To decorate, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, drizzle over the loaf and sprinkle with the chopped hazelnuts.

For the ganache, melt the chocolate in a bain marie or glass bowl placed over a pot of boiling water.

In a bowl melt the chocolate and coconut butter either in the microwave or in a metal bowl over a pot of hot water (preferred method).

Pour the melted peanut butter chips over the top of the chocolate, and using a spatula, swirl the two together.

Melt the chocolate over a bain - maire and dip each piece of peel into the chocolate.

Let sit for a couple of minutes and then spread melted chocolate over baked brownie.

If you do not want to temper then simply melt the full one pound (454 grams) of semi sweet chocolate with 1 teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan of simmering water.

Place the butter and chopped chocolate in a bowl over a pan of simmering water to melt.

But if you decide to temper, Step One is to melt about 11 ounces (300 grams) of good quality, finely chopped semi sweet or bittersweet chocolate in a clean and dry heatproof bowl placed over a saucepan of barely simmering water.

Pour remaining melted chocolate over top of peanut butter layer.

If the melted chocolate is too cool, warm for just a few seconds in a heatproof bowl placed over a saucepan of simmering water.

Heat the bowl over barely simmering water and melt the chocolate (do not let the bottom of the bowl touch the water).

Use a spoon to spread melted chocolate over half of the top of each cookie.

Set metal bowl with chocolate and butter over the saucepan of the barely simmering water stirring occasionally until melted and smooth.

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.

Since I never say no to more chocolate, I used both melted dark chocolate and dark chocolate cocoa powder in the batter, then mixed in some milk chocolate chips and semi-sweet chocolate chunks (over the weekend, I found out I had approximately 19 half - used bags of chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).

Melt the chocolate in a bowl over a pan of gentle simmering water, do not allow the base of the bowl to touch the water, stir occasionally then remove from the heat.

Melt the chocolate gently in a metal or glass bowl over simmering water, making sure the bottom of the bowl doesn't touch the water.

For the chocolate drizzle, melt the chocolate and coconut oil together in a glass bowl set over a pot of simmering water.

Once it is coated, pick it up out of the chocolate with the forks and hold it over the melted bowl of chocolate for a few seconds to all the excess to drip off.