Sentences with phrase «refrigerate until the chocolate»

Place each marshmallow back on the sheet, and refrigerate until the chocolate sets, about 5 minutes.

Cool completely in pan on a wire rack, then refrigerate until chocolate is set, about 30 minutes.

Refrigerate until chocolate becomes firm, then serve.

Lay the dipped strawberries on the parchment paper (so they don't stick) and refrigerate until chocolate coating hardens.

Refrigerate until the chocolate layer is set (about an hour).

Refrigerate until the chocolate has hardened.

Sprinkle with the mini chocolate chips then refrigerate until the chocolate crunch layer has hardened.

Refrigerate until chocolate is hardened, about 5 minutes, or until ready to eat.

I made some Creme De Menth brownies... the icing is melted chocolate chips & butter... and I had to pour the warm glaze over the filling & refrigerate it until the chocolate hardens.

Refrigerate until chocolate is firm, about 30 minutes.

Refrigerate until chocolate on top has hardened.

Refrigerate until the chocolate is set.

Arrange on wax or parchment paper and refrigerate until chocolate solidifies, about 30 minutes.

Place on a baking sheet and refrigerate until the chocolate has set.

Refrigerate until chocolate is set.

Not exact matches

Once the almond butter layer is set, pour on the rest of the chocolate (if it hardened a bit, you can microwave it briefly until it's pourable again) and refrigerate until set.

Refrigerate for 10 minutes or so until the chocolate solidifies, gluing the cookies together.

Refrigerate pops 20 to 30 minutes or until the chocolate has hardened completely.

Place plastic wrap on top of the surface of the chocolate to prevent a skin from forming, and refrigerate for 30 minutes until cool.

Place the truffle pops on a plate and refrigerate until the little ring of chocolate around the base of the stick is solidified, about 15 minutes.

Let the chocolate harden and then cover and refrigerate until serving time.

Directions, final step: Place egg whites in a very clean, dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle in the sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold in 1/4 of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed / Place in a bowl, cover and refrigerate for several hours before serving, or can be made a day ahead.

Keep the chocolate leaves refrigerated until ready to use.

Refrigerate bars until chocolate has hardened (about 30 minutes - 1 hour) or place in the freezer to make the cooling time faster.

Refrigerate for a couple of hours or leave in the fridge for 20 mins or until the chocolate sets.

If you are coating your truffles with chocolate, refrigerate or freeze the shaped truffle balls until ready to dip.

If shaping your chocolate by hand, refrigerate for 2 - 3 hours until the ganache is firm.

Stir in the oats, banana meal, peanuts, and dark chocolate until evenly distributed then wrap bowl with cling wrap and refrigerate for at least an hour.

Dip the cookies into the chocolate mixture, place them back on the lined cookie sheet, and refrigerate or freeze until the chocolate has set.

All you have to do is throw everything into a food processor, press the mixture out on parchment paper, top with melted dark chocolate, and refrigerate until they are set!

Once chilled, pour over the white chocolate layer, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.

Refrigerate the chocolate until firm, about 1 to 2 hours.

Let cool to lukewarm, and then spread over the filling and refrigerate just until the chocolate has set (5 - 10 minutes).

Spread over the mint filling and refrigerate for about 15 minutes or until the chocolate glaze is dry and set and starts to dull.

Transfer chocolate mixture to a baking dish, cover with plastic wrap and refrigerate until set, about 30 - 45 minutes.

If your chocolate melts due to hot weather, it's fine to refrigerate until it solidifies (20 - 30 minutes should be enough) but this should then be stored back in a cool cupboard.

Refrigerate for 5 minutes or until chocolate is set.

Spread the melted chocolate evenly over the Energy Bars and refrigerate for about 15 minutes or just until the chocolate has set.

Refrigerate until you prepare the white chocolate mousse.

Spread the walnut caramel layer over the chocolate and refrigerate until the mascarpone mousse is prepared.

Pour the chocolate mousse over the crust and refrigerate for about 15 - 20 minutes to set slightly, until you prepare the next layer of chocolate mousse.

Pour the chocolate mousse into a serving dish and refrigerate for a couple of hours until set.

Refrigerate for 1 - 2 hours, or until chocolate is just set.

Refrigerate the chocolate covered almond clusters for about a half hour or longer until the chocolate has hardened.

Remove from heat, mix in the chocolate until smooth, and refrigerate until cool.

Refrigerate for at least an hour, or until chocolate appears firm.

Refrigerate the painted cups until the chocolate is fully hardened, at least 20 minutes.

Cool on rack overnight or until cool to touch for about 1 - 1 1/2 hours, then refrigerate for 1 hour to fully set the chocolate before cutting.

Refrigerate for around 20 minutes or until the chocolate is set.

Refrigerate about 1 hour or until chocolate is firm.