Sentences with phrase «salt over the chocolate»

Sprinkle the sea salt over the chocolate.

Sprinkle the crushed pistachios, orange zest, and a little salt over the chocolate covered dates while they are still wet.

Not exact matches

In a small saucepan over medium heat, combine the soy milk, coffee, maple syrup, cocoa, chocolate chips, and salt.

Melt a little peanut butter and drizzle it over the top of the pie, sprinkle with chunky salt, chocolate chips, and a small amount of cocoa powder

In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour over the chopped chocolate.

Place the chopped chocolate, kosher salt, and corn syrup in a bowl and heat gently until 1/3 of the chocolate is melted — do this in short bursts in a microwave or over a double boiler.

You'll want to heat the chocolate, milk and butter over low heat until it's all melted and smooth, then add the vanilla and salt and stir until smooth and incorporated, then pour into the pan.

And there's no law (yet...) that says instead of pressing some crushed toasted nuts on the warm chocolate, go minimalist and simple sprinkle a few grains of flaky sea salt and roasted cocoa nibs over the top.

Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.

Pingback: Salted Bourbon Caramel Sauce (Over Chocolate Rosemary Cake) for a Saucy #SundaySupper got ta get baked

I would be thrilled if you would head over to Love Grown Food's Facebook and / or Pinterest page and vote for my holiday recipe creation (by «liking» or pinning)---LCB- Slow Cooker -RCB- Salted Caramel Dark Chocolate Crunch!

Had a trip to Melbourne where I had an amazing dessert, Peanut butter parfait with chocolate icecream on top, with salted caramel over the top sprinkled with crushed salted peanuts.Used your recipe for the parfait and it was perfect.It is now my family and friends favourite dessert.

MaraNatha brand, a leader in nut butter innovation for over 30 years, is unveiling single serve packets offered in six varieties including Creamy Almond Butter, No Sugar or Salt Added Almond Butter, Organic Peanut Butter, Coconut Almond Butter, Dark Chocolate Almond Butter and Caramel Almond Butter.

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I made this tonight and used it for the Salted Caramel Cream cheese buttercream that you used over chocolate cupcakes.

Made this sauce over the weekend for your Salted Caramel Rice Krispies treats with dark chocolate (which were a HUGE hit).

To make the peanut butter chocolate layer add the coconut oil, cacao powder, peanut butter, maple syrup, and 1/4 tsp salt to a small pot over medium heat.

Combined chocolate chips, sweetened condensed milk and salt in a medium saucepan and heat over medium heat, stirring constantly until completely melted and smooth.

In a 2 - quart saucepan over medium - high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Combine chocolate and salt in a large bowl; place a fine - mesh strainer over bowl and set aside.

Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerinChocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerinchocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerinchocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerinchocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerinchocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering water).

Sprinkle smoked sea salt over each finished chocolate and place in the fridge until hard.

Pour the remaining chocolate mixture over top, carefully smooth out, and sprinkle with large - flake sea salt (optional).

In a saucepan over medium heat combined condensed milk, Coffee - mate Peppermint Mocha, chocolate chips, cocoa powder, vanilla and salt.

So, if I were to pop on over to Cindy's house and bring something for us to munch on while we chatted about motherhood and our sugar - filled lives, I'd bring a batch of her Salted Almond Butter Chocolate Chip Cookies.

Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water.

I will sometimes sprinkle 3 or flecks of sea salt over each ball of uncooked dough before baking just to get a tiny hit of salt amplifying the chocolate flavor to another level.

In a medium pot, combine the chocolates, cocoa powder, salt, sugar and milk and set over medium - low heat, stirring often (a whisk is helpful here) so the cocoa doesn't stick to the bottom.

Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Add a pinch of salt to the hot cream and then pour it over the chocolate chips in a bowl.

In a small saucepan over medium heat, combine the milk, chocolate, chile pepper, cinnamon, brown sugar, vanilla, salt, peppercorns, allspice and cayenne.

Seriously, these brownies have it all: a triple dose of chocolate, a sumptuously fudgy texture, a perfect crackly top crust, a bit of crunch from the nuts and cacao nibs, and a hint of salt that puts them over the top.

To make the chocolate coating, melt cacao butter or coconut oil over a double boiler, whisk in cacao powder, honey and salt.

For the Chocolate Fudge Sauce: In a medium sauce pan over medium heat, stir together the butter, half and half, brown sugar, and salt.

Mix in the salt and then pour over the white chocolate layer.

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Cynthia, once you try these fabulous salted chocolate chip cookies you'll reach for this recipe over and over again!

For this cookie recipe I also sprinkle delicate flakes of salt all over the tops of my chocolate chip cookies.

Place the chocolate into a heat - proof dish, pour the hot coconut milk over it, and let it sit for one minute before adding the orange zest, vanilla, and salt.

Add pistachios, a little dark chocolate, some sea salt, and its game over.

Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes.

Scatter remaining chocolate over cookie and sprinkle with sea salt.

Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.

Salted Caramel Sauce Makes 3/4 cup A perfect match for Double Chocolate Pancakes, this sauce is also amazing over a scoop (or two) of vanilla ice cream.

To make the chocolate topping, whisk together the raw cacao powder, coconut oil, maple syrup, and sea salt on a small pot over medium - low heat until melted and blended well.

Melt chocolates with salt and cinnamon in a large heat - safe bowl set over simmering water, stirring often.

Sprinkle smoked sea salt over each finished chocolate and place in the fridge until hard.