Sentences with phrase «over the chopped melted»

Pour the hot cream over the chopped melted chocolate and let it sit for a minute.

Not exact matches

Drizzle the melted chocolate over the top and garnish with chopped peanuts.

While you can make ganache by pouring hot cream over chopped chocolate, for this recipe you melt the chocolate right along with the cream.

Place the chopped chocolate, kosher salt, and corn syrup in a bowl and heat gently until 1/3 of the chocolate is melted — do this in short bursts in a microwave or over a double boiler.

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.

To decorate, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, drizzle over the loaf and sprinkle with the chopped hazelnuts.

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Place the butter and chopped chocolate in a bowl over a pan of simmering water to melt.

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 2 tablespoons of butter in a wide pan over medium heat, add the finely chopped onion and cook for about 2 minutes.

Combine jelly and chopped pepper in a small sauce pan and cook over low heat until jelly is melted, about 3 minutes.

Melt the chopped chocolate and coconut oil in a heatproof bowl set over a pot of simmering water.

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 pistachios.

I used 2 cans of pears, poured some melted butter over the top and added chopped walnuts.....

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.

To make the cheese sauce, melt the chopped butter in a medium - sized, heavy - bottom saucepan over medium heat.

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 a generous cup of chocolate chips or chopped chocolate in a double boiler over medium heat.

To prepare the filling, melt the coconut oil in a large skillet over medium heat and saute the chopped onion and garlic for about 5 minutes, until tender.

Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water.

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

In a small sauce pot set over medium - low heat, melt the butter and then toss in the finely chopped parsley and salt.

Heat heavy cream to just barely boiling, then pour over the chopped chocolate and let sit for 5 minutes, or until mostly melted.

I just spread the melted chocolate over the whole panful, then removed it from the pan and foil and broke it into pieces and chopped the pieces with a knife.

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.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

To decorate, melt chocolate in a double broiler, cover figolli with chocolate and sprinkle over some chopped pistachio nuts or coconut.

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

Melt the butter in a large skillet over medium heat and brown the chops well on both sides (about 10 minutes on each side).

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 is smooth.

While you heat the skillet over medium high and melt your oil, chop your onions and toss into the pan.

Chop the chocolate in small pieces and melt over low heat using a Bain Marie or double boiler, being careful not to burn it.

Heat the cream in the microwave until it begins to boil then pour over the chopped chocolate stirring until completely melted and smooth.

In a small skillet, melt butter over medium heat and add chopped apples and cinnamon.

Put a saucepan on boil with a heatproof bowl over the top of it (not touching the water) and place your chopped dark chocolate in the bowl to melt over low / medium heat.

The chocolate can also be roughly chopped into chocolate chips for cookies, melted over ice cream or used for s» mores (all sugar - free, if you chose the stevia route).

Pour the hot cream over the chopped chocolate and allow the mixture to sit for about 30 seconds, or until the chocolate beings to melt.

Stir together 2 cups milk, chopped Mexican chocolate, and vanilla extract in a saucepan over low heat until chocolate melts and mixture is smooth.

In a large pot, melt butter over medium heat and saute the chopped onions and garlic for about 5 minutes, until translucent.

Pour over chopped chocolate and let set for 30 seconds, then stir until melted and smooth.

I then weigh four ounces of onion, Portugal preferred, which I chop up quite small; I put two ounces of fresh butter into my casserole, set it over a moderate gas fire, and when the butter has melted, I put in the minced onion and cover the pan, leaving the onion to fry gently, softening it thoroughly, and gradually browning.

To make chocolate: Melt finely chopped cacao butter and coconut oil in a bowl over another bowl of boiling water.

3 Over a medium heat, melt the butter and syrup in a saucepan, then add the flakes and chopped nuts and stir for a couple of minutes.

As soon as the creamy mixture starts to simmer, pour it over the chopped chocolate and stir delicately until completely melted and smooth.

Meanwhile... — Melt a few tbsp of coconut oil and a tbsp of olive oil in the bottom of a large soup pot — Add a chopped onion, leek, shallot, ginger (2 tbsp), and curry powder (1tsp), and cook over moderate heat until starting to brown — Add in 1 / 2c white wine (they say dry, I don't know that mine was, but it turned out ok) and let evaporate

Method Prepare Classic Dark by melting finely chopped cacao butter and liquor with coconut oil in a glass bowl over boiling water.

Pour over the chopped chocolate and let stand for 5 to 10 minutes to allow it to melt the chocolate.

Heat the cream in the microwave until it begins to boil then pour over the chopped chocolate stirring until completely melted and smooth.