Sentences with phrase «ounces bittersweet»

After you cook the egg yolks, add 2 ounces bittersweet chocolate (70 % or more cacao) and stir until completely melted.

Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract

For the brownie crust and brownie bites: • 8 ounces bittersweet choclate • 1 cup (2 sticks) unsalted butter • 1-1/2 cups all - purpose flour • 6 extra-large eggs • 2 cups sugar (I use brown sugar) • 1 tablespoon pure vanilla extract • choclate cookies (I use oreo)

Make ganache by placing 4 ounces bittersweet chocolate, finely chopped and 2 tablespoons 2 % reduced - fat milk in a small heatproof bowl.

Cake Ingredients 1 cup water 3/4 cup sugar 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs

Ganache 1 cup heavy whipping cream 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

8 tablespoons (1 stick) butter, softened 1 1/2 cups powdered sugar, sifted 2 ounces bittersweet chocolate, melted Pinch of salt

sweetened condensed milk 1 teaspoon vanilla extract 1/4 teaspoon peppermint extract 8 ounces bittersweet chocolate 1 teaspoon canola oil 3 peppermint candy canes, crushed into small pieces

2 1/4 cups whole milk 1/3 cup heavy cream 3/4 cup sugar, divided 1 cup unsweetened cocoa powder (Scharffen Bergen) 2 ounces bittersweet chocolate, finely chopped (Scharffen Bergen 70 %) 4 extra-large egg yolks 2 tbsp Bailey's Irish Cream 2 tsp pure vanilla extract Large pinch of kosher salt 8 chocolates, roughly chopped (Baci, Toblerone or Ferrero Rocher)

2 cups all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1/2 pound (2 sticks) butter at room temperature 1-1/2 cups granulated white sugar 1/4 cup brown sugar 1 egg 1-1/2 teaspoons pure vanilla extract 6 ounces bittersweet chocolate (at least 60 %), chopped

For cake 3 cups sifted all - purpose flour plus more for dusting 1 tablespoon baking powder 3/4 teaspoon kosher salt 1 cup milk at room temperature 2 teaspoons vanilla extract 3/4 cup (1-1/2 sticks) unsalted butter at room temperature 2 cups granulated sugar 4 large eggs at room temperature 4 ounces bittersweet chocolate, melted and cooled

For frosting 4 ounces bittersweet chocolate, roughly chopped 1/2 cup plus 2 tablespoons heavy cream 1 cup (2 sticks) unsalted butter at room temperature 3-1/2 to 4 cups confectioners» sugar 1 teaspoon vanilla extract Pinch of salt

4 cups turkey or chicken stock 2 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup chopped pecans 3 - inch piece of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1 cup sweetened dried cranberries 2 tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken into bits Salt

6 ounces bittersweet or semisweet chocolate (do not exceed 61 % cacao), melted and cooled (but still pourable)

Filling 8 ounces bittersweet chocolate, coarsely chopped 1/2 cup brown sugar 2 teaspoons ground cinnamon 4 tablespoons unsalted butter, room temperature 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

Filling 2 cups packed sweetened coconut 7 ounces sweetened condensed milk 1 teaspoon vanilla extract 4 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 1/2 cup sliced almonds, plus extra for sprinkling

Non-stick cooking spray 3/4 cup granulated sugar 4 tablespoons water 2 large egg whites 2-1/2 cups heavy cream 1 vanilla pod, seeds scraped out 8 ounces strawberries 3-1/2 ounces raspberries 1 tablespoon confectioners» sugar 2-1/2 ounces bittersweet chocolate, roughly chopped

ingredients PEPPERMINT CHOCOLATE TORTE: 1 1/2 cups mint cream chocolate cookies (crushed) 1/4 cup butter (melted) 1 gallon pink peppermint ice cream (softened, divided) CHOCOLATE FUDGE SAUCE: 6 tablespoons unsalted butter 1 cup half and half 1/2 cup dark brown sugar (packed) 1/2 teaspoon Kosher salt 4 ounces semi-sweet chocolate chips 4 ounces bittersweet chocolate chips 1/2 teaspoon vanilla extract TOPPING: 2 cups heavy cream 2 tablespoons confectioners» sugar 1 teaspoon vanilla extract 1/4 recipe chocolate fudge sauce (recipe above) 1/2 cup peppermint candies (crushed)

ingredients CHEESECAKE FILLING: 2 (8 - ounce) packages of cream cheese (softened) 3/4 cup confectioners» sugar 1 teaspoon vanilla extract 1/2 cup sour cream 1/2 cup heavy cream ORANGE CREAMSICLE BITES: 10 ounces white chocolate chips 24 pieces store - bought candied orange peel PEANUT BUTTER CHOCOLATE CREME COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2 cup chocolate creme - filled cookies (coarsely crushed) 1 cup creamy peanut butter 1/2 cup confectioners» sugar 1 teaspoon Kosher salt

Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt, plus more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions

Ingredients: Brownie 4 ounces bittersweet chocolate, chopped 6 Tablespoons unsalted butter, cut into pieces 1 Tablespoon instant espresso powder, dissolved in 1/2 Tablespoon boiling water 3/4 cup granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all - purpose flour 1/4 teaspoon salt 1/2 cup walnuts, chopped (optional)

2 ounces bittersweet chocolate (I used a Ghirardelli 70 % baking bar) 2 tablespoons water 1/2 cup unsweetened applesauce 1 egg + 2 egg whites 2 teaspoons vanilla 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons canola oil 1/2 cup whole wheat pastry flour 1/2 cup cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts

3 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder 6 ounces bittersweet chocolate, roughly chopped 3 tablespoons coconut oil 4 tablespoons tahini 2 large eggs 1/3 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract 1 tablespoon light agave syrup

Frosting 6 ounces bittersweet chocolate, minimum 70 % cocoa solids 1 cup plus 2 tbsp unsalted butter, softened 1 3⁄4 cups confectioners» sugar, sifted 1 tbsp vanilla extract

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

Ingredients: 1 1/4 cups sifted all - purpose flour 1 teaspoon salt 8 ounces unsalted butter 4 ounces unsweetened chocolate, coarsely chopped 2 ounces bittersweet chocolate, coarsely chopped 2 cups sugar 1 teaspoon pure vanilla extract 4 large eggs, room temperature Procedure:

Non-stick cooking spray 2 cups all - purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar 1-1/2 cups dark brown sugar, packed 2 large eggs, separated 1 tablespoon water 1-1/2 teaspoons vanilla extract 6 ounces bittersweet chocolate chips 6 ounces milk chocolate chips

12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)

2 1/2 cups unsweetened nut milk — almond, cashew, or hazelnut (chocolate if available) 1 tablespoon cornstarch 2 tablespoons unsweetened Dutch cocoa powder 1/2 cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2 cup chopped, toasted nuts (walnuts, almonds, cashews or pecans)

1 (9 - inch) unbaked pie shell 3 ounces bittersweet chocolate, chopped fine 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces 3 tablespoons bourbon 3/4 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 large eggs plus 1 yolk, lightly beaten 1 teaspoon vanilla extract 1 1/2 cups walnuts, toasted and chopped

3 cups puffed brown rice cereal 1 cup sliced almonds 1/2 cup shelled salted pistachios, roughly chopped 1/4 cup white chia seeds 1/2 cup honey 1/2 cup smooth peanut butter 1-1/2 ounces bittersweet chocolate, roughly chopped 1 teaspoon coconut oil 1 teaspoon flaky sea salt

For the Brownies: 2/3 cup all - purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 2 ounces unsweetened chocolate, chopped 4 ounces bittersweet chocolate, chopped 8 tablespoons (1/2 cup) unsalted butter, cut into pieces 1 cup granulated sugar 2 teaspoons vanilla extract 3 eggs

for the frosting: 113 grams (8 tablespoons) unsalted butter, soft pinch of kosher salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups powdered sugar, sifted 2 tablespoons heavy cream

Place 4 ounces unsweetened chocolate and 5 ounces bittersweet chocolate and butter in a heatproof bowl over the saucepan without the water touching from the bottom of the bowl.

FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3 cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» sugar

1 1/2 cups raspberries (fresh or frozen) 1/4 cup sugar 1/2 cup water 1 14 - ounce can coconut milk 1 cup heavy whipping cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla extract 3 ounces bittersweet chocolate, chopped into small chunks

12 ounces bittersweet chocolate, roughly chopped 1-1/2 sticks (6 ounces) unsalted butter, cubed, plus more for greasing pan 1-1/2 teaspoons vanilla extract 1/2 teaspoon salt 3/4 cup granulated sugar 5 large eggs at room temperature for 30 minutes, separated 1/4 cup all - purpose flour Confectioners» sugar for serving

Brownie Batter 6 tablespoons salted butter 5 ounces bittersweet chocolate 1/2 cup sugar 2 large eggs 1/2 teaspoon pure vanilla extract 2/3 cup all - purpose flour

6 tablespoons unsalted butter at room temperature plus more for pan 1/4 cup sliced almonds 1/3 cup roughly chopped almonds 4 tablespoons packed light brown sugar 1-1/2 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup sour cream 1/2 cup heavy cream 4 ounces bittersweet chocolate, finely chopped

Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract

Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract

Ganache 5 ounces bittersweet chocolate, roughly chopped 1 tablespoon golden syrup or brown - rice syrup 1/3 cup soy cream

Cake: 7 ounces bittersweet chocolate, chopped 7 ounces unsalted European - style butter, cut into small pieces 1 1/3 cups granulated sugar 5 large eggs, room temperature 1/2 teaspoon pure vanilla extract 1 tablespoon cocoa powder (natural or Dutch process) 1/2 teaspoon Kosher or sea salt

Garnish: 3 ounces (heaping 1/2 cup) whole raw hazelnuts 7 tablespoons heavy cream 5 ounces bittersweet chocolate, chopped

6 ounces bittersweet chocolate, chopped (I use Trader Joe's Pound Plus Dark Chocolate) 6 ounces (1 heaping cup) whole raw hazelnuts 6 large eggs, separated, room temperature 1/4 teaspoon Kosher or sea salt 6 ounces (1 1/2 sticks) unsalted butter, softened to room temperature 1 cup granulated sugar

6 ounces bittersweet chocolate, finely chopped 1/4 cup plus 2 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all - purpose flour 2 tablespoons cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon salt Powdered sugar for rolling

For the filling: 3/4 cup heavy cream 1/4 cup whole milk 8 ounces bittersweet (60 - 70 %) chocolate, finely chopped 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves ⅛ teaspoon ground nutmeg 2/3 cup pumpkin purée 1/4 cup brown sugar 1/4 teaspoon salt 1 tablespoon bourbon (or 1 teaspoon vanilla extract) cocoa (optional)

For crust 1 stick (1/2 cup) unsalted butter, softened 1-1/4 cups coarsely crushed thin pretzels (about 3-1/2 ounces) 3/4 cup confectioners» sugar 1/2 cup all - purpose flour 1 large egg 2 ounces bittersweet chocolate, melted

2 ounces unsweetened baking chocolate 4 ounces bittersweet or semisweet chocolate, chopped medium (I used Callebaut) 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

1 pint heavy cream 2 ounces bittersweet or semisweet chocolate, chopped 2 ounces milk chocolate, chopped 2 ounces white chocolate, chopped 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 large egg yolks 2 tablespoons granulated sugar 1/2 cup milk Additional confectioners sugar for remaining whipped cream Chocolate covered cocoa nibs, for garnish