Sentences with phrase «of your melted chocolate remaining»

At the end, you should have 1/4 to 1/3 of your melted chocolate remaining for topping the cups later.

Not exact matches

Melt the chocolate on a double boiler with the remaining 1 teaspoon of coconut oil, mixing often, then remove from the heat.

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

Place remaining chocolate in a freezer bag and put in a bowl of boiling water for 10 minutes to melt.

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.

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.

Continue microwaving and stirring at 30 second intervals until most of chocolate is melted and a few solid pieces of chocolate remain.

In a double boiler, melt remaining cup of chocolate chips.

Melt the chocolate and remaining 8 tablespoons of butter, in your microwave, stopping to stir every 20 seconds.

This is done by stirring the remaining 5 ounces (155 grams) of finely chopped chocolate (in three batches) into the melted chocolate.

Pour remaining melted chocolate over top of peanut butter layer.

Scrape the melted chocolate into the remaining 2/3 of the frosting and beat until incorporated.

Melt the remaining cup of chocolate chip until stirred smooth (I prefer 30 second increments in the microwave at 50 % power).

When the chocolate coating has melted, drizzle the remaining chocolate over the top of the Samoa Brownies.

Melt remaining 1/2 cup of chocolate chips and layer 2 teaspoons over the coconut butter.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth.

Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted.

Add melted chocolate and the remaining 1/2 cup of chocolate chips and stir it in with a spoon until uncorporated.

Use the remaining melted chocolate to drizzle stripes over the top of the cookies.

Spread whipped cream onto top of chocolate cake, drizzle with melted chocolate mixture and sprinkle with remaining 1/4 cup almond slices.

Melt the chocolate chips and remaining tablespoon of butter together and mix.

Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute.

Sprinkle chopped pretzels evenly over chocolate and pour most of the remaining melted chocolate on top, using offset spatula to gently spread out over first chocolate layer and cover pretzels.

Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.

Sprinkle remaining 1 cup chocolate morsels evenly on top of warm shortbread; spread the melted chocolate to form an even layer of chocolate frosting.

chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth.

Top each filled ice cube mold with the remaining amount of melted chocolate, smooth with a small offset spatula, and place in freezer, allowing to set for 1 hour.

Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.

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.

Add the melted bittersweet chocolate, cocoa powder, and milk to the remaining one - third of the batter, beating until fully combined.

Stir the melted white chocolate into this larger batch of batter until no streaks remain.

Melt the remaining 3 Tbsp of chocolate chips in the microwave in 20 second increments, stirring after each hit.

In a double boiler or bowl on top of a small pot of boiling water, melt the chocolate with the remaining 1 Tablespoon of coconut oil.

Meanwhile, in a bowl set over a medium saucepan of simmering water, gently melt remaining 2/3 cup chocolate.

While the coconut butter sets up, add the remaining 2 Tablespoons chocolate chips and 1/4 teaspoon of coconut oil to the chocolate melting bowl and heat in the microwave for 15 - 20 seconds to melt.

Melt the remaining 4 ounces of chocolate and 3 tablespoons of butter in a small sauce pan over medium to low heat, stirring until smooth.