Add heavy cream and met together in the microwave or
over double boiler until everything is melted and mixture is smooth.
Heat the dark chocolate and remaining coconut oil
over a double boiler on low heat, stirring until melted and smooth.
Over a double boiler using a glass bowl (or stainless steel) gently melt the dark chocolate but hold back roughly 5 % of the dark chocolate.
Add heavy cream and melt together in the microwave or
over double boiler until everything is melted and mixture is smooth.
Just combine the eggs whites and
sugar over a double boiler, heat until about 120 degrees, then whip and continue with the rest of the mousse.
My version of Turkish eggs involves a bowl of Greek yogurt, whipped together with some fresh dill and garlic and
cooked over a double boiler for a few minutes until it is warmed through, creamy, and luscious.
In a medium - sized bowl, heat the cacao butter, coconut oil and maple
syrup over a double boiler until completely melted together.
If the frosting ever gets too thick, you can always warm it again in the oven or
over the double boiler for 30 - 60 seconds, just until you can stir it again.
Place bowl
over a double boiler of simmering water, and begin drizzling in the hot melted butter, slowly and gradually, until emulsified.
To make the lime coconut butter, gently heat the coconut butter on the stove
top over a double boiler and add the honey and lime zest
In a small, heat - safe bowl, melt the chopped chocolate chopped butter until smooth (either
over a double boiler in which the bowl sits over a small pot of simmering water without touching the water, or in the microwave in 30 - second intervals at 60 % power, stirring in between).
Method: Prepare the molds and lollipop
sticks Over a double boiler, or one pot over the other, fill the bottom pot with water and bring to a boil