Once melted, layer the peanut butter with
the set chocolate cups from freezer.
For the filling, mix all the ingredients until combined, and evenly divide the mixture over
the set chocolate cups, using a spoon to make smooth out the surface.
Not exact matches
Gently melt 3/4
cup of the
chocolate in a small bowl
set over a small saucepan of simmering water.
Once the
chocolate mixture has
set up, place it and an extra half
cup of coconut cream in your blender, blend it, and refrigerate for half an hour.
:D Ginger and milk
chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4
cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1
cup (175g) packed light brown sugar 1 large egg 1/4
cup molasses 1 teaspoon vanilla extract 1/2
cup minced crystallized ginger, divided use 200g milk
chocolate, in chips or chunks 1/2
cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and
set aside.
Place the peanut butter
cups in the freezer for 15 minutes to
set the top layer of
chocolate.
When the white
chocolate has
set then you can put each truffle into little paper
cups and then into a large airtight container.
Chip and Nut Deluxe Version:
Set aside an extra 1/4
cup each nuts and
chocolate chips.
Pie Heat
chocolate and 1/4
cup cream in a heatproof bowl
set over a saucepan of barely simmering water (bowl should not touch water), stirring, until
chocolate is melted and mixture is smooth.
The
chocolate cups were all
set at a slight angle, giving an elegant tilt to proceedings and making for a stylish end to any feast.
Once the
chocolate has cooled,
set a silicone
cup mold on a baking sheet so you can easily transport it.
In a large bowl
set over a pan of barely simmering water (bottom of bowl should not touch water), stir
chocolate and remaining 1/2
cup butter often until melted and smooth.
Fold in 1/4
cup of the
chocolate chips and
set aside.
6 — Now, take your
chocolate fudge out of the fridge or freezer (they should be nice and
set by now), top each
chocolate cup with 1/2 a tsp of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the
chocolate cups.
Microwave 1
cup reserved
chocolate mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl
set over a saucepan of simmering water), stirring occasionally, until warmed through.
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 simmerin
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 simmerin
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 simmerin
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 simmerin
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 simmerin
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 simmering water).
(There may be a bit of ganache left over, it is great as a cookie filling or in
chocolate cups) Let the tart stand at room temperature until the ganache has
set, at least a few hours (the time it will take to
set is determined by how warm the kitchen is).
Melt remaining 1/2
cup chocolate in a medium heatproof bowl
set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until
chocolate is melted and smooth.
Melt 1
cup chopped
chocolate in the microwave or double boiler and
set aside to cool.
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.
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.
If you want to make your own, you can use the same mixture as for the
chocolate cups / shells and pour it onto an oiled baking sheet (or lined with some baking / greaseproof paper)-- after it
sets (in the fridge or freezer), just break / chop up the
chocolate sheet and use as decoration!
Four lucky winners will win one of the following: Prize # 1: 1 (one) KitchenAid 9 - Speed Hand Mixer plus 1 (one) 4 lb bag of Zulka Pure Cane Sugar Prize # 2: 1 (one) OXO gift
set including the following: 1 (one) 3 - in - 1 Egg Separator, 1 (one) Cookie Press, 1 (one) Autumn Cookie Disk Set, 1 (one) 3 piece Cookie Cutter Set, 1 (one) Bowl Scraper, 1 (one) 2 Cup Adjustable Measuring Cups Prize # 3: 1 (one) King Arthur Flour gift set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5 lb bag, 1 (one) Snowflake Cookie Cutter Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1 (one) Semi-Sweet Chocolate Wafers - 16oz and 1 (one) 4 lb bag of Zulka Pure Cane Sugar Prize # 4: 1 (one) Silpat Halfsize Mat and 1 (one) 4 lb bag Zulka Pure Cane Su
set including the following: 1 (one) 3 - in - 1 Egg Separator, 1 (one) Cookie Press, 1 (one) Autumn Cookie Disk
Set, 1 (one) 3 piece Cookie Cutter Set, 1 (one) Bowl Scraper, 1 (one) 2 Cup Adjustable Measuring Cups Prize # 3: 1 (one) King Arthur Flour gift set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5 lb bag, 1 (one) Snowflake Cookie Cutter Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1 (one) Semi-Sweet Chocolate Wafers - 16oz and 1 (one) 4 lb bag of Zulka Pure Cane Sugar Prize # 4: 1 (one) Silpat Halfsize Mat and 1 (one) 4 lb bag Zulka Pure Cane Su
Set, 1 (one) 3 piece Cookie Cutter
Set, 1 (one) Bowl Scraper, 1 (one) 2 Cup Adjustable Measuring Cups Prize # 3: 1 (one) King Arthur Flour gift set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5 lb bag, 1 (one) Snowflake Cookie Cutter Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1 (one) Semi-Sweet Chocolate Wafers - 16oz and 1 (one) 4 lb bag of Zulka Pure Cane Sugar Prize # 4: 1 (one) Silpat Halfsize Mat and 1 (one) 4 lb bag Zulka Pure Cane Su
Set, 1 (one) Bowl Scraper, 1 (one) 2
Cup Adjustable Measuring Cups Prize # 3: 1 (one) King Arthur Flour gift
set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5 lb bag, 1 (one) Snowflake Cookie Cutter Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1 (one) Semi-Sweet Chocolate Wafers - 16oz and 1 (one) 4 lb bag of Zulka Pure Cane Sugar Prize # 4: 1 (one) Silpat Halfsize Mat and 1 (one) 4 lb bag Zulka Pure Cane Su
set including the following: 1 (one) King Arthur Unbleached All Purpose Flour -5 lb bag, 1 (one) Snowflake Cookie Cutter
Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1 (one) Semi-Sweet Chocolate Wafers - 16oz and 1 (one) 4 lb bag of Zulka Pure Cane Sugar Prize # 4: 1 (one) Silpat Halfsize Mat and 1 (one) 4 lb bag Zulka Pure Cane Su
Set, 1 (one) King Arthur Flour Pure Vanilla Extract, 1 (one) Sparkling Sugar Collection, 1 (one) Semi-Sweet
Chocolate Wafers - 16oz and 1 (one) 4 lb bag of Zulka Pure Cane Sugar Prize # 4: 1 (one) Silpat Halfsize Mat and 1 (one) 4 lb bag Zulka Pure Cane Sugar
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the
chocolate wafers: 1 1/4
cups all - purpose flour 1/2
cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4
cups sugar 1/2
cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4
cup (1/2 stick) room - temperature, unsalted butter 1/4
cup vegetable shortening 2
cups sifted confectioners» sugar 2 teaspoons vanilla extract
Set two racks in the middle of the oven.
Chocolate Short bread Cookies Recipe: 3/4
cup whipped butter 1/2
cup coconut sugar 1/2
cup stevia powder 3/4
cup flour 1/4
cup cocoa powder 1 tsp vanilla extract Recipe Directions: Preheat oven to 350 degrees; line a baking sheet with parchment paper and
set aside.
Sarah says: If you are making ahead, skip the freezer and let the
chocolate cups stand in a cool room to
set overnight.
Return the
chocolate cups to the freezer to
set, about 3 minutes.
Once the cake is completely cooled... Add your 8 oz of chopped
chocolate or chips to a bowl and
set aside (I used my large measuring
cup).
Melt baking
chocolate with remaining 1/4
cup of butter in a double - boiler over simmering water, whisking occasionally until smooth; remove from heat and
set aside.
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.
Heat
chocolate and 1/4
cup cream in a heatproof bowl
set over a saucepan of barely simmering water (bowl should not touch water), stirring, until
chocolate is melted and mixture is smooth.
To get started, all you need is to make the hot
chocolate,
set up the toppings, and provide
cups.
Date paste will not
set like
chocolate, Areesh... so if what you're wanting to do is make the
cup out of date paste, no, it will not work.
Sprinkle each
cup with a bit of crushed candy cane and then top with another teaspoon of melted
chocolate (reheat on low for a few seconds if it has started to
set up).
Crush the extra 1/2
cup cookies into crumbs and
set aside with the extra
chocolate candies.
Set the inner core upright in a freezer (one that chills at 0 - degrees Fahrenheit) for six to 18 hours, then slip it into its outer sleeve, pour in chilled liquids (sweet coffee,
chocolate milk, juice) and add elbow grease plus Zoku's plastic spoon to scrape down the
cup's walls.
Meanwhile, in a bowl
set over a medium saucepan of simmering water, gently melt remaining 2/3
cup chocolate.
Once
set, remove
chocolate almond
cups from the silicone molds.
Ingredients 1
cup shreaded unsweetened coconut 1 1/2
cups Enjoy Life
Chocolate Chips 1/3
cup olive oil 1/3
cup honey 1/2
cup almond butter 1 T cinnamon 1
cup chopped pecans (or nut of choice) Line a cookie sheet with parchment paper food process the pecans and
set aside In a cooking pan on medium
If you don't want the candy «
cup» look, with the ridges on the sides, then you can remove the candies from the muffin
cups just before covering with
chocolate and
set on a flat piece of parchment paper to firm up.
Fall, is a great time to
set a pretty table, enjoy a
cup of wassail or hot
chocolate with a friend and count your blessings.
Thank you for getting back to me soooo quickly — on my way to drinking morning coffee and
setting aside a
cup to cool — can't wait to get back from work this evening to begin this coffee /
chocolate / salted caramel trip of no return — have a great Monday
After cooling for a couple of minutes, evenly spread the last 1/2
cup chocolate chips over the top and let cool a bit more so they
set before serving.
As the winter chill
sets in, we all just want to stay home and curl up by the fire with a
cup of hot
chocolate.
In a Versailles - like
setting of sky - painted ceilings and bright macaron towers, downtowners sip tea from gold - rimmed pastel
cups and saucers with Ladurée's own dark -
chocolate squares on the side.