I used it on cut - out cookies and then mixed 2
tbsp cocoa into the rest for chocolate frosting / chocolate cake!
I used it on cut - out cookies and then mixed 2
tbsp cocoa into the rest for chocolate frosting / chocolate cake!
Not exact matches
I added in 1
Tbsp of
cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture
into muffin cups and pressed down as hard as I could with a spoon.
For
cocoa short crust pastry: 100 grams cold butter cut
into cubes 50 grams sugar powder 10 grams
cocoa powder 150 grams all - purpose flour 1 egg yolk 1 - 2
tbsp.
For the Cake 1 cup stout 1 cup, 2 sticks unsalted butter — cut
into pieces 3/4 cup Dutch
cocoa powder 2 cups flour 1 3/4 cups granulated sugar 1/2
tbsp.
baking soda 1/4 cup unsweetened
cocoa powder 1/3 cup sugar 1/3 cup cold butter, cut
into cubes 1/2 cup mini chocolate chips 3/4 cup buttermilk 2
Tbsp.
To make the truffles, pour some
cocoa powder
into a bowl (I used about 3 heaped
tbsps) and dust some onto your hands.
Crust 14 oreo cookies ground
into crumbs 2
tbsp white sugar 1 tsp
cocoa powder 1/2 cup melted butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1
tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F.
100 g CHOC Chick Raw Cacao Butter 6
tbsp CHOC Chick Raw Cacao Powder 50 ml fruit syrup 20 g mini marshmallows 25 g cherry berry mix 10 g mixed seeds 1 meringue nest broken
into small pieces 1 - 2
cocoa beans bashed up
into nibs, you can find these in our CHOC Chicos Kits 1 piece of stem ginger chopped as fine or chunky as you like (optional)
2
tbsp oat flour (or blend rolled oats
into flour in a food processor or spice grinder) 2
tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup
cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it
into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water
I love this recipe but when I use only coconut flour I find the amount of coconut oil is way off — I end up needing to add about 6 - 7 extra
Tbsp of coconut flour and
cocoa powder to make a batter (I would need to add even more if I wanted to be able to roll it
into balls).
Ingredients: 175g plain flour 85g butter, chopped
into pieces 2
tbsp icing sugar 1 tsp ground cinnamon 3 large eggs 300g light brown muscovado sugar 1 tsp vanilla extract 175g butter, melted 50g plain flour 50g
cocoa, plus extra to serve 50g macadamia nuts, chopped 50g dark chocolate, chopped ice cream, whipped cream and chocolate syrup (optional)
Ingredients: 7
tbsps unsalted butter, room temperature, plus more for greasing pan 1
tbsps cocoa powder 1 cup hazelnuts 3 ounces chocolate, broken
into pieces 6 large eggs, separated 1/4 tsp sea salt 13 ounces Nutella chocolate hazelnut spread 2
tbsps espresso Powdered Sugar, for dusting Sweetened whipped cream (optional) Ice cream (optional)
For the brownies: 14
tbsp unsalted butter 6 oz bittersweet or semi-sweet chocolate, coarsely chopped 1 cup dark unsweetened
cocoa powder 2 cups granulated sugar 6 oz cream cheese, softened and cut
into 1/2 - inch cubes 6 large eggs 2 tsp pure vanilla extract 1/2 tsp salt 1 cup all - purpose flour
Sifted 250g flour (half wholemeal, half white)
into a bowl together with 1 tsp baking powder, 1/2 tsp maca powder (for a mini health kick) and 1
tbsp cocoa powder.
Add 1 - 2
TBSP of
cocoa mix
into a mug with a splash of vanilla (if using.)