Sentences with phrase «stir in the dark chocolate»

Simply bring heavy cream, raspberry jam, butter and corn syrup just to a simmer, then stir in the dark chocolate pieces until silky smooth.

Transfer to a large bowl and stir in the dark chocolate chips.

After it's fully cooled, use a spoon to break up the granola and stir in the dark chocolate.

Remove from heat and stir in the dark chocolate chunks and a pinch of sea salt, whisking to incorporate thoroughly.

Remove saucepan from the heat and stir in dark chocolate chips and vanilla extract.

Not exact matches

If you like, stir in some cacao nibs or dark chocolate chips for some added chocolate flavor.

In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth.

Start with a brownie - like chocolate base, stir in a ton of chopped milk and dark chocolate, as well as dried cherries and cashews, and you get chunky, chewy, gooey globs.

In a large microwave safe bowl, melt together the butter and chopped dark chocolate in 30 second burst stirring after each intervaIn a large microwave safe bowl, melt together the butter and chopped dark chocolate in 30 second burst stirring after each intervain 30 second burst stirring after each interval.

After mixing these healthy ingredients together to form the dough, you simply stir in the next 3 scrumptious ingredients — dried cranberries, dark chocolate, and pecans.

When there is only a couple pieces of chocolate left to melt then remove the bowl from simmering water and add the reserved 5 % of dark chocolate callets and stir it in to melt.

Stirring frequently, heat the dark chocolate and butter in a small saucepan over low heat until both are melted completely.

Stir in the melted dark chocolate and mix until there are no clumps and the batter is smooth.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

Finally, stir in the cranberries and dark chocolate chips.

In a medium bowl, melt dark chocolate in the microwave in 30 - second bursts, stirring between each interval, until it's completely melted and smootIn a medium bowl, melt dark chocolate in the microwave in 30 - second bursts, stirring between each interval, until it's completely melted and smootin the microwave in 30 - second bursts, stirring between each interval, until it's completely melted and smootin 30 - second bursts, stirring between each interval, until it's completely melted and smooth.

Stirred in 40g chopped dark orange chocolate (I used Lindt Orange Intense which also contains pieces of orange and almonds), 1 tsp vanilla extract and 15g very finely chopped mixed peel.

Next, I melt the dark chocolate chips in the microwave for about two minutes, stopping after one minute to stir.

Melt the dark chocolate in a double - boiler, stirring to keep smooth.

In a double boiler or the microwave, melt dark chocolate, stirring occasionally, until smooth.

Chocolate - berry treat: Melt 100 g Green and Black's organic dark chocolate (or similar dk chocolate) and stir in 50 g quality dried fruit (berries are my favourite) and 50 g roughly chopped nuts (pecan and walnut aChocolate - berry treat: Melt 100 g Green and Black's organic dark chocolate (or similar dk chocolate) and stir in 50 g quality dried fruit (berries are my favourite) and 50 g roughly chopped nuts (pecan and walnut achocolate (or similar dk chocolate) and stir in 50 g quality dried fruit (berries are my favourite) and 50 g roughly chopped nuts (pecan and walnut achocolate) and stir in 50 g quality dried fruit (berries are my favourite) and 50 g roughly chopped nuts (pecan and walnut are good).

Make the glaze For glazing, melt the dark chocolate and butter in bain - marie (or in double boiler) stirring delicately until homogeneous.

For the coating, place the dark chocolate and coconut oil in a bowl set over a pan of simmering water and stir until all melted and glossy.

Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g piChocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pichocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pichocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.

In a large saucepan over a gentle heat, place the peanut butter, honey and dark chocolate and stirring constantly, allow these to melt and infuse together.

I just kind of winged it to do the other half as chocolate - I had a dark chocolate in mind but I did nt have much on hand - maybe 4 oz of bittersweet dark (baking) chocolate I tossed in first, stirred, decided more chocolate was needed, found some semisweet dark chocolate morsels (about 1/3 cup) and added them - getting better, but still not chocolatey enough.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

In another bowl, stir the aquafaba, dark chocolate, melted butter, soy milk and vanilla together.

Simply melt the dark chocolate and stir in a little coconut oil.

In 2 small microwave safe containers, melt the white and dark chocolate separately, stirring every 30 seconds until it is melted.

Stir in chopped dark chocolate.

Peanuts are packed with protein and dark chocolate is rich in magnesium and anti-oxidants, so I decided to stir up a batch of granola with chocolate and peanut butter in it.

In a small heat resistant dish pour one tablespoon water and add the dark chocolate chips, let the chocolate melt on medium heat, stirring occasionally (1 - 2 minutes).

Stir in the oats, banana meal, peanuts, and dark chocolate until evenly distributed then wrap bowl with cling wrap and refrigerate for at least an hour.

In a small microwaveable bowl, mix the 1 cup dark chocolate chips and coconut oil and microwave at 30 - second intervals, stirring after each, until melted.

In a small bowl, add the dark chocolate and melt in the microwave, stirring in 30 second increments until melteIn a small bowl, add the dark chocolate and melt in the microwave, stirring in 30 second increments until meltein the microwave, stirring in 30 second increments until meltein 30 second increments until melted.

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

Fold in the marzipan, cashews, dark chocolate chips and remaining white chocolate chips and stir until just incorporated.

Gently stir in the cranberries and dark chocolate chips.

Add in the chocolate chunks (I use Raw Halo dark chocolate) and stir again until mixed evenly.

Stirred in 3oz demerara sugar, 1 heaped tsp cinnamon, 2oz chopped walnuts and 50g chopped 70 % dark chocolate.

Then melt some dark chocolate chips on the stove, add in the mix, give it a good stir and form into small balls with your hands.

It is just 2 cups of cooked quinoa (slightly cooled), mixed with 3 egg yolks and 1 cup of chopped pecans (or other nut as you prefer, or even dates for a bit is sweetness) and then stir in 200g of melted dark chocolate (I like 70 %, but you can use any %, the darker the less sweet the cake is).

I substituted 1 TBSP of chocolate protein powder for the cocoa powder and stirred in a few pieces of dark chocolate.

Add the mixture into the boiling milk and add in the dark chocolate, always stirring until thickened.

Peanut butter chocolate pudding — add an extra 1/4 cup of unsweetened almondmilk and stir in 1/4 cup (64g) of creamy natural peanut butter when adding the dark chocolate.

Mix wet ingredients into dry ingredients until thoroughly combined, stir in chopped macadamia nuts and dark chocolate chips.

For a richer flavor, toss in a little chunk of dark chocolate and a touch more cinnamon, stir until the chocolate melts.

Here's a nutritious and delicious decadent twist on your standard afternoon snack: Stir in protein packed chocolate protein powder and antioxidant - rich cacao powder for rich, chocolate flavor and top off the creamy whole grain oats with your favorite sweet berries and shaved dark chocolate.

Pour the yogurt into a tupperware container, and stir in the finely chopped dark chocolate using a wooden spoon or rubber spatula.