Heat the cream in the microwave until it begins to boil then pour
over the chopped chocolate stirring until completely melted and smooth.
Heat the cream in the microwave until it begins to boil then pour
over the chopped chocolate stirring until completely melted and smooth.
Not exact matches
Place the
chopped chocolate and butter in a small heat - safe bowl and melt in the microwave in 30 - second bursts at 70 % power or
over a double boiler,
stirring until melted and smooth.
Finely
chop the white
chocolate bar and melt it in a glass bowl placed
over a simmering pot of water,
stirring with a spatula.
White
chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white
chocolate, finely
chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely
chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and
chocolate in a heatproof bowl and melt
over a saucepan of simmering water,
stirring until creamy and smooth.
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark
chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate (58 % cocoa solids), coarsely
chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely
chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine
chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate and cream in a medium saucepan,
stir over low heat until melted and smooth (4 - 5 minutes),
stir through orange - blossom water and 50g pistachios.
White
chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white
chocolate,
chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white
chocolate,
chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats:
stir water and sugar in small saucepan
over medium heat until sugar dissolves.
Pour mixture
over chopped chocolate; let stand 1 minute, then
stir until smooth.
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place
chopped dark
chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter
over chopped chocolate,
stirring until
chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle
chopped walnuts evenly
over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
Pour the milk
over the
chopped chocolate and let stand for 2 minutes before
stirring until smooth and creamy.
Place the
chopped chocolate and butter in a small bowl set
over simmering water to begin the melting process,
stirring occasionally until the
chocolate has melted completely.
Chocolate ganache: In a heatproof bowl set over (but not touching) barely simmering water in a pan, occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
Chocolate ganache: In a heatproof bowl set
over (but not touching) barely simmering water in a pan, occasionally
stir 6 ounces
chopped bittersweet or semisweet
chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture i
chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until
chocolate is melted and mixture i
chocolate is melted and mixture is smooth.
Stir together 2 cups milk,
chopped Mexican
chocolate, and vanilla extract in a saucepan
over low heat until
chocolate melts and mixture is smooth.
Pour
over chopped chocolate and let set for 30 seconds, then
stir until melted and smooth.
As soon as the creamy mixture starts to simmer, pour it
over the
chopped chocolate and
stir delicately until completely melted and smooth.
Strain out the add - ins from the cream and pour the hot cream
over the
chopped chocolate, let sit for 10 minutes, then
stir until fully emulsified.
3 In a small saucepan, melt the butter, peanut butter and
chopped chocolate over a gentle low heat,
stirring occasionally, until mixture is smooth and well combined.
Heat the cream in a small saucepan to just under a boil; pour
over the
chopped chocolate,
stirring until smooth.