Pour
the rest of the chocolate mixture over the cooled crust.
Spoon
the rest of the chocolate mixture carefully over the top of the fillings and return the mould to the fridge for around 2 hours until completely set or if you are impatient place in the freezer for 30 minutes to set.
Leave
the rest of the chocolate mixture aside, you will use it later for the tops of chocolate cups.
Not exact matches
The
rest of the recipe is pretty standard — whisk a couple
of eggs and some vanilla into the melted matcha
mixture, fold in some dry ingredients and
chocolate chips.
Add the
chocolate mixture into the
rest of the whipped cream and fold gently until you get a uniform
chocolate cream.
Add the
rest of the ingredients, except for the
chocolate chips and mix until
mixture comes together and looks like cookie dough.
Allow coconut oil /
chocolate mixture to cool slightly (to avoid scrambling your egg) and then add slowly to the
rest of the ingredients.
Let the
chocolate mixture cool for a few mins before adding in the
rest of the ingredient and mixing well.
Add the
rest of the ingredients for the
chocolate mixture and stir until smooth.
I later melted some coconut oil together with
chocolate chunks in a small pan until the
chocolate had fully melted, and then poured the
chocolate mixture into the bowl with the
rest of the ingredients.
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!
Place
mixture in a bowl and gently stir in 1/2
of the
chocolate chips (set the
rest aside).
Transfer the
chocolate mixture into the same bowl and add in the
rest of the nuts and crumbled cookie dough.
Transfer
chocolate mixture to a cool, large bowl and allow to cool to room temperature while you whip the
rest of the cream — the
mixture should still be soft and smooth.