Let
stand until chocolate and butter have melted, stirring often.
Let
stand until chocolate is almost melted, about 5 minutes.
Add the hot cream and let
stand until the chocolate softens, about 3 minutes.
Let cookies
stand until chocolate sets, about 20 minutes.
Add chocolate and let
stand until chocolate melts and mixture cools slightly, about 15 minutes.
Pour over chocolate and let
stand until chocolate has softened, about 5 minutes.
Not exact matches
Let
stand for 2 minutes, then mix
until the
chocolate melts and everything is combined.
In your
stand mixer bowl combine the cream cheese and
chocolate, whisk
until combined thoroughly.
Remove from heat and pour hot cream over
chocolate; let
stand for 3 minutes, add vanilla and whisk
until smooth.
Let
stand for 2 minutes, then whisk
until chocolate is melted and mixture is thick.
Let
stand for 3 to 5 minutes
until chocolate chips soften and melt; stir to coat granola with melted
chocolate chips.
Let
stand for 1 minute; whisk
until chocolate is melted and mixture is smooth.
Pour mixture over chopped
chocolate; let
stand 1 minute, then stir
until smooth.
Let
stand for 1 minute, then whisk
until white
chocolate completely melts.
Sprinkle the remaining chopped toasted hazelnuts onto the
chocolate, pressing gently if necessary, and let the sandwich cookies
stand for about 30 minutes
until the
chocolate is set.
(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).
Let
stand a few minutes and then stir
until chocolate has melted.
In the bowl of
standing mixer fitted with a paddle attachment, beat together the cream cheese and melted
chocolate until smooth.
Cover with foil and let
stand for 5 minutes
until chocolate melts.
Stand for 2 minutes, then stir
until the
chocolate is fully melted into the cream.
Pour the milk over the chopped
chocolate and let
stand for 2 minutes before stirring
until smooth and creamy.
Let
stand for 3 minutes, and then stir
until chocolate is melted and smooth.
Let the white
chocolate cream
stand until cooled to room temperature.
Turn the
stand mixer to low speed and slowly add the
chocolate and cassava flour
until fully combined into a batter consistency.
Let cookies
stand until glaze and
chocolate are firm.
Pour over the
chocolate chips and let
stand for a couple minutes and then stir
until the mixture is smooth.
Whisk the remaining 1 1/2 cups of heavy whipping cream in the
stand mixer
until thick and then fold in the cooled
chocolate mixture
until a rich mousse is formed.
• heat cream in a small pan
until barely simmering, simmer for 1 minute then pour over the
chocolate and nutella, stir to ensure the
chocolate and nutella are covered by the cream, then let
stand for 5 minutes
Let
stand for a minute before gently whisking
until the
chocolate is melted and smooth.
Let
stand, stirring occasionally,
until the
chocolate is melted and the mixture is smooth and opaque.
In a large heat - proof bowl set over a pan of hot, not simmering water (do not allow the bottom of the bowl to touch the water) place the
chocolate and butter and allow it to
stand, stirring occasionally,
until smooth and melted.
It wasn't
until I tasted the blonde
chocolate which has this distinct toasty yet creamy flavor that I knew these ingredients were completely worthy of
standing on their own.
Preheat oven to 350F Mix butter, baking soda, salt, and both sugars in a large bowl with hand or
standing mixer Add in egg and vanilla
until combined and fluffy Add flour in two batches and mix continuously Stir in
chocolate chips (and nuts / peanut butter chips if using) by hand Scoop out rounded tablespoons of the mix and place on an ungreased baking sheet at least 2 inches apart Bake for 10 - 12 minutes Let cool for 5 minutes, then transfer to platter or cooling rack Enjoy!
Let the melted
chocolate stand 5 minutes or
until it's barely warm to the touch.