To make the brownies, in a medium saucepan heat butter and 4
ounces of chocolate over low heat, whisking occasionally, just until melted and smooth.
Not exact matches
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.
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot
chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3
ounces white
chocolate chips confectionery sugar to dust
over top
of cake
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.
As soon as the crust comes out
of the oven, remove the pie weights and scatter 1
ounce of chopped
chocolate or
chocolate chips
over the bottom.
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.
Melt 1
ounce of the
chocolate in a heatproof bowl set
over the pan
of boiling water, being careful not to let the water touch the bottom
of the bowl.
For
Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmeri
Chocolate Dipped Shortbreads: Place 3
ounces (90 grams)
of the finely chopped
chocolate in a heatproof bowl and place it over a saucepan of simmeri
chocolate in a heatproof bowl and place it
over a saucepan
of simmering water.
Then pour the cream
over 10
ounces of semisweet or dark
chocolate chips.
Milk
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk
chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and 1/4 cup semi sweet
chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate, finely chopped — the original recipe called for 8
ounces of milk
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch
of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the
chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and cream in a large, heatproof bowl and set
over a saucepan
of simmering water (I can't lie I just put it right in a saucepan
over medium heat and skipped the simmering water).
Melt 3
ounces (90 grams)
of chopped white
chocolate and 1 teaspoon
of vegetable shortening in a small metal bowl placed
over a saucepan
of simmering water.
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.
You can easily make Stracciatella ice cream with Italian - style
chocolate chips: Drizzle pure melted dark or milk
chocolate (about 5
ounces, 140g)
over the almost - frozen mixture, then stir, breaking up the ribbons
of chocolate as they start to freeze, to create little «chips».
Melt 4
ounces chopped bittersweet
chocolate in a double boiler or heatproof bowl set
over a pan
of simmering water.
Then put 5
ounces (140 grams)
of chopped dark
chocolate and 1 teaspoon
of shortening or butter in a heatproof bowl, placed
over a saucepan
of simmering water.
For
Chocolate Dipped Biscotti: Place 4 ounces (120 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmeri
Chocolate Dipped Biscotti: Place 4
ounces (120 grams)
of the finely chopped
chocolate in a heatproof bowl and place it over a saucepan of simmeri
chocolate in a heatproof bowl and place it
over a saucepan
of simmering water.
106 grams / 3 -3 / 4
ounces / 2/3 cup extra dark
chocolate baking chips (I like Guittard's), lightly chopped, or dark
chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle
over the top
of the cake batter
Melt butter with 1 cup (6
ounces) White
Chocolate wafers in top
of double boiler
over low heat, stirring constantly until smooth.
Heat the butter, 4
ounces of the
chocolate chips, and the unsweetened
chocolate together in a medium bowl set
over simmering water just until the
chocolate melts.
Place the 3
ounces chopped
chocolate in a small, heat - safe bowl
over a pot
of simmering water (making sure the bowl does not touch the water, and the water does not boil).
If dipping in
chocolate, put about 4
ounces (120 grams)
of chopped dark
chocolate and 1 teaspoon
of shortening or butter in a heatproof bowl placed
over a saucepan
of simmering water.
If you've ever stood in the cafeteria line at a school, you will know that not very many children choose white milk
over chocolate or strawberry — both
of which have more sugar per fluid
ounce than soda.
Just four
ounces (a half cup),
of a sweetened mixer will cost you a whopping 25 grams
of carb (about 14 gummy bears worth), and decadent drinks like a mudslide can contain
over 500 calories, more than the amount a slice
of chocolate cake.
That's
over 1
ounce of chocolate in each cookie!
106 grams / 3 -3 / 4
ounces / 2/3 cup extra dark
chocolate baking chips (I like Guittard's), lightly chopped, or dark
chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle
over the top
of the cake batter
One pound and 3.2
ounces of milk
chocolate contains about 543 grams
of sugar, which averages out to
over 75 grams
of sugar per day if consumed in one week.
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.