Sentences with phrase «pot of melted chocolate»

Then top it off with a sweet pot of melted chocolate and platters of cut - up fruit and cakes (and fat marshmallows).

Thankfully, we will always have the kitchen and today a treaty was signed over a pot of melted chocolate and sweet sticky coconut.

I dropped the banana into the pot of melted chocolate, flipped the banana with a spatula (so it was evenly covered), then used the spatula to fish it back out and slide it onto the paper.

Not exact matches

While the crust is baking, make the filling: melt the chocolate with the corn syrup and the oil in a double boiler (put the ingredients in a heatproof bowl over a pot of simmering water).

I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar in half, turned on my hob, added some water to a small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!

While the cookies are freezing melt the chocolate chips in a heatproof bowl set over a pot of boiling water.

You should be able to melt the chocolate at a low temperature if you use a double boiler (use a glass bowl over a pot of steaming water).

Melt your dark chocolate (in a bain marie — a glass bowl on top of a pot of boiling water).

Make the batter: put the butter and chocolates in a heatproof bowl set over a pot of simmering water and stir until melted.

For the ganache, melt the chocolate in a bain marie or glass bowl placed over a pot of boiling water.

In a bowl melt the chocolate and coconut butter either in the microwave or in a metal bowl over a pot of hot water (preferred method).

Melt the chocolate in a double boiler situation — I just placed a metal bowl filled with chocolate on top of a pot of boiling water.

For the chocolate drizzle, melt the chocolate and coconut oil together in a glass bowl set over a pot of simmering water.

To make the frosting, melt chocolate in a bowl set over a pot of simmering water.

Then, in a glass pot sitting on top a pot of boiling water, melt some dark chocolate.

Using a double boiler or a metal bowl over a pot of simmering water melt butter, corn syrup and chocolate.

To make topping, gently melt white chocolate with shortening over a pot of simmering water or in short bursts in the microwave.

Using a double boiler, or even just two pots, melt 8 ounces of chocolate.

Melt chocolate chips, butter, and coconut oil in a double - boiler (or simply place a heat - proof bowl on top of a pot to create the same effect) over low heat.

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.

Melt chocolate in a heat - proof bowl over a pot of simmering water (or using a double boiler), stirring frequently.

Melt the chocolate chips and butter in a heatproof bowl set over a pot of simmering water until smooth.

Melt the chocolate chips in a heatproof bowl set over a pot of simmering water.

Combine chocolate chips and agave nectar in a small bowl and melt chocolate in the microwave or place the bowl over a small pot of simmering water and stir until melted.

These all went into the melting pot with an extra addition of chilli and came out as these Chocolate, Chilli, Courgette and Cinnamon Cupcakes — C4.

* If you don't have a double boiler or bain marie, you can melt chocolate in a metal bowl set over a pot of boiling water.

Either using a double boiler or — like me - setting a heatproof bowl above a pot of boiling water, melt the chocolate and coconut oil together.

Melt the chocolate in a heatproof bowl over a pot of barely simmering water.

On the stove, melt chocolate chips in a heatproof bowl atop a pot of simmering water, stirring continuously.

The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast

Option A — Melt chocolate with a double - boiler: Choose a glass bowl fitted so that it can rest on top of a small / medium - sized sauce pot without falling in.

I added the disks of Mexican chocolate to the pot of coconut oil and coconut milk to melt them and then poured everything over the chocolate chips.

In the top of a double boiler or in a medium stainless - steel bowl set over a pot of gently simmering water, melt chocolate.

Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.

Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.

For the melted chocolate, melt 1 tablespoon of coconut oil and 20 gr of chocolate over low heat in a medium pot.

For the ganache: In a double broiler or a heat safe bowl over a pot of boiling water, melt chocolate and cream, stirring, until creamy.

Melt butter and chocolate in the upper pot of double boiler over gently simmering water.

Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth.

The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast

Melt semi-sweet chocolate chips and one teaspoon coconut oil in a heatproof bowl set over a pot of simmering water.

Will update the recipe now — it was supposed to say that you melt the dark chocolate chips in a pot and when melted add the rest of the mixture to it, to mix and then form into balls!

FROSTING: Place white chocolate in double boiler over pot of simmering water just until it begins to melt.

Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pot of slightly simmering water until smooth.

Melt the chocolate and tablespoon of vegetable oil using a double boiler (or a bowl over a pot of water, if you're like me).

Melt the dark chocolate in a bowl over a pot of hot water (not letting the bowl of chocolate touch the water) or use the microwave.

To make the ganache: Open the coconut milk can and remove the coconut cream, place the cream in a small pot with the 200g of chocolate and melt.

To make the chocolate drizzle, melt a few squares of chocolate in a heat - safe bowl set over a pot of simmering water.

In a large pot melt the coconut oil, coconut sugar and 200g of dark chocolate on a low heat until melted.