Sentences with phrase «spoon until all chocolate»

When chocolate looks half melted, remove from heat and stir with spoon until all chocolate lumps are melted.

Not exact matches

Then, spoon some more melted chocolate on top until you cover each «egg.»

Gently place one ball on top of your fork then dunk the ball into the bowl of chocolate and using your spoon, spoon over the chocolate until it is fully coated.

Cook until golden and puffy, then use a spoon to place on top of hot chocolate.

Using a couple of spoons, dip each ball in the melted chocolate to coat completely and lay on parchment or wax paper until firm.

Set each one on a fork, set it down in the chocolate and spoon more melted chocolate over it until covered.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

Use a spoon to swirl together until marbled, leaving a little chocolate visible around edge of cake.

Stirred until homogenised and glossy, left to cool slightly, then spooned over the cooled cakes allowing the chocolate to dribble down the sides.

Gently mix with a wooden spoon until all of the popcorn is coated in chocolate.

Add the rest of the ingredients except the chocolate chips and use a mixing spoon to mix until combined.

Now take a spoon and using the back of it, spread the melted chocolate until evenly distributed across the top of the crust.

Stir in the flour mixture with a heavy wooden spoon until well combined, then fold in the coconut, chocolate and nuts.

Add melted chocolate and the remaining 1/2 cup of chocolate chips and stir it in with a spoon until uncorporated.

Transfer the crumbled brownies to the bowl with the melted chocolate and stir with a rubber spatula or a spoon until combined.

Add sugar, flour, cocoa, vanilla, baking powder, salt and eggs into the chocolate mixture; stir with spoon until smooth.

Add any optional ingredients (Kahlua, chocolate chips, nuts) and blend with a spoon until smooth.

Use a spoon to stir the chocolate until it's all melted.

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.

Spoon chocolate into your chocolate moulds until they are half full.

In a small microwave - safe bowl, microwave the chocolate and shortening in 30 second intervals (stopping to mix with a spoon or spatula) until the chocolate is melted.

To not completely cover the balls, use a table spoon and drizzle chocolate on each ball until you get the amount of coverage you'd like.

Spoon the melted chocolate over the bars until the bars are fully coated with chocolate on all sides.

Stir in the chocolate chunks Spoon into the muffin tins until 3/4 full and bake for 13 - 15 minutes, until risen and springy when you touch them.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

Add the flour, baking soda, baking powder and salt; mix with a wooden spoon or spatula, just until combined then quickly / gently mix in the dark chocolate.

Using a wooden spoon or spatula, stir in the flour just until combined, then add the chocolate chips and mix until they're spread evenly throughout the dough.

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.

Spoon the remaining chocolate over the raspberry mixture and place in the freezer until hard.

Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy.

Stir the chocolate with a spoon until smooth.

Spoon the mix into chocolate moulds or small muffin cases until they are half full, then place the moulds in the freezer for about an hour to set.

Then remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth.

Switch to a wooden spoon and stir in the chocolate until evenly mixed throughout.

Stir in the peanuts using a fork until everyone's coated then scrape everyone onto the prepared baking sheet and spread out the peanuts using the fork (a spatula or spoon might scrape off the chocolate) and place in the freezer.

Using a wooden spoon, stir mixture until chocolate is melted and ganache is shiny.

Melt the chocolate and butter together and stir with a wooden spoon until smooth.

Blend until the mixture is smooth and creamy and spoon it into your glass on top of the chocolate flavor.

Using a spoon, pour remaining chocolate evenly into each mold until the almond butter filling is covered (about two spoonfuls each).

Add dry ingredients and chocolate chips, mixing until just combined with a large spoon or spatula.

Using a large spoon or rubber spatula, gently fold in dry ingredients to bowl of wet ingredients, add in milk and gently stir until everything is combined, then fold in chocolate chips.

Mix flour mixture into creamed butter until dough is just blended; fold in white chocolate using a wooden spoon.

Add the mini chocolate chips, caramel chips, chopped pecans and stir with a wooden spoon, again no overmixing, just until incorporated.

Swirl spoon around until it's thickly coated with chocolate.