In a large bowl, mix together the remaining 1/2 cup walnuts, coconut, and
remaining melted chocolate mixture, coffee substitute, and salt.
Not exact matches
Beat the
melted chocolate into the
remaining 2/3 of the
mixture, then use a wooden spoon or spatula to fold the crumbled cookies into it.
Meanwhile, combine
remaining butter, 1/2 cup cream and
chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until
chocolate is
melted and
mixture is smooth.
Spread whipped cream onto top of
chocolate cake, drizzle with
melted chocolate mixture and sprinkle with
remaining 1/4 cup almond slices.
If there are
chocolate pieces
remaining; reheat the
mixture on high at 20 second intervals until all the
chocolate is
melted and the
mixture is smooth.
Add the
remaining 2 ounces and continue to process until the
mixture has turned evenly brown from the
melting chocolate.
chocolate, and
remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until
chocolate is
melted and
mixture is completely smooth.
Mix together the
remaining melted chocolate and coconut whipped cream and fill the moulds with the
mixture.
Whisk the
melted chocolate gradually into the
remaining 1/4 cup yogurt and then mix well with the
remaining cheese
mixture (in the medium - sized bowl).
The
mixture should
remain thick like
melted chocolate).
Bring the
remaining cream to a boil in a small saucepan and pour over the
chocolate; stir until the
chocolate is
melted and the
mixture is glossy and smooth.