Not exact matches
Melt butter, chocolate, and espresso
powder in large heatproof bowl set
over medium saucepan filled with 1 inch of barely
simmering water, stirring occasionally until smooth.
Combine lentils, onions, curry
powder, salt, turmeric and
water in a large saucepan
over low heat; bring to a
simmer.
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.
Place the sugar, solid oil, cocoa
powder, vanilla and salt into a bowl and suspend it
over a pan of barely
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.
Melt together butterscotch chips,
water and coffee
powder using a double
over barely
simmering water.
Melt the chocolate along with the cream and the espresso
powder in a bowl
over simmering water.
Melt the chocolate, butter, espresso
powder and milk in a heatproof bowl
over a pot of slightly
simmering water until smooth.
Heat chocolate, coffee, and 2/3 cup cocoa
powder in a medium heatproof bowl set
over a medium saucepan of barely
simmering water (
water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth.
-- once cool, make your chocolate topping by melting the cacao butter and cacao
powder in a heatproof bowl
over a saucepan of
simmering water.
Combine the butter, chocolate, and espresso
powder in a large heatproof bowl set
over simmering water.