Sentences with phrase «time until the chocolate»

One of the easiest ways to achieve this point is to place the chocolate in the microwave for 30 seconds at a time until the chocolate is melted; but be especially careful not to over do it.

Zap for 20 seconds at at time until the chocolate starts to melt.

As an alternate method, you can microwave the chocolate in 15 - 30 second increments, stirring each time until chocolate is melted.

Microwave it in 30 second intervals, stirring between each time until the chocolate is completely melted and smooth.

Not exact matches

Stir until combined, and put a tablespoon at a time on waxed paper to make chocolate covered almonds.

I can remember countless times being in the kitchen with my two brothers and my Mom, making a huge batch of chocolate chip cookies, and it was always so much fun to help mix up the batter, carefully scoop out the cookie dough on the pans, and wait anxiously until the timer went off and they were cool enough to eat.

Add all ingredients for the chocolate bottom to a small saucepan and melt on lowest heat until it's well blended and smooth, stirring the entire time to make sure it doesn't burn.

If using, heat extra white chocolate chips in a microwave - safe bowl for 30 seconds at a time until melted.

at a time, until it is the perfect amount of chocolate for you.

Stir chocolate until melted, taking care to not break the chocolate (if it does break, simply add a bit of boiling water a little at a time and whisk vigorously until smooth again).

This might be my favorite chocolate chip cookie, which is an absolutely insane thing to say, because until about a week ago, I thought that title belonged, forever and ever, to the New York Times chocolate chip cookie.

Once the chocolate coating has hardened, remove the truffle pops and store them in the refrigerator until serving time.

Only one thing I'd do different - my chocolate covered espresso beans were rather large, and next time I think I'll leave them out until the cookies are dropped onto the pan, and press a single bean into each cookie.

Let the chocolate harden and then cover and refrigerate until serving time.

I've made your brownies twice, first time mistaking the cocoa for 1.5 cups... and they were still good but hurt your mouth dark chocolate tasting... I didn't try this caramel until today, and I have to say I NEVER thought it would be this good.

Things are a little tight, but you still have until midday on the 22nd December to order any of the kits and receive them in time for Christmas; canapés, truffles or chocolate lollipops.

Heat the white chocolate in bursts of 15 seconds, stirring after each time, until melted and smooth.

Add egg yolks in the chocolate mixture one at a time, stirring with a whisk until homogeneous.

The only difference is to shave or grate the unsweetened chocolate ahead of time so it melts quicker and watch the mixture closely until it is melted, making sure it doesn't separate.

Refrigerate bars until chocolate has hardened (about 30 minutes - 1 hour) or place in the freezer to make the cooling time faster.

Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.

To make the crunch layer, melt the chocolate chips in the microwave - I start at 30 seconds then stir, and continue with 15 seconds several more times, stirring after each, until almost all the chips are melted.

While the cookies cool slightly, melt the chocolate chips in the microwave for 30 seconds at a time until smooth.

In a microwave - safe bowl, microwave the chocolate for 30 seconds, stir well, then continue microwaving for 15 seconds, stirring super well after each time, until fully melted.

(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).

Place your chocolate chips in a microwave safe mug and microwave them for 15 seconds at a time, stirring in between, until they are fully melted.

Repeat this 4 to 5 times, or until the chocolate egg is thick enough.

Whisk the eggs into the slightly cooled chocolate mixture, one at a time, until well incorporated.

I've worked on this heavenly caramel chocolate dessert for the past couple of months, testing the caramel sauce and chocolate ganache recipes numerous times until they were perfected.

Place chocolate cubes (one tray at a time) in a blender along with the slightly cooled coffee and blend until desired consistency!

Melt chocolate chips in the microwave, in 30 second intervals, stirring each time, until completely melted.

Add the chocolate chips and pulse a few times until the chips are broken up a bit.

Add the eggs and yolk, one at a time, whisking thoroughly between each, until the chocolate mixture is completely smooth and creamy.

Still having two weeks instead of just one this time around, I waited until yesterday to get to these Chocolate Truffle Tartlets!

Add the chocolate chips (if using) and pulse a few times, just until incorporated.

Once melted, allow the chocolate to cool a little then beat the egg yolks through, one at a time, until smooth.

add the chocolate pieces a little at a time stirring the whole time until everything is smooth.

With the mixer on low speed, add the warm (not hot) chocolate mixture a little at a time just until combined.

Place White Chocolate baking chips in large microwave - safe bowl, and microwave for 45 seconds, Stir, then microwave in increments of 30 seconds, stirring between each time, until chocolate iChocolate baking chips in large microwave - safe bowl, and microwave for 45 seconds, Stir, then microwave in increments of 30 seconds, stirring between each time, until chocolate ichocolate is melted.

Melt chocolate with butter in the microwave 30 seconds at a time, stirring in between, until smooth.

Stir and repeat a few more times using shorter intervals (10 — 15 seconds) until chocolate just begins to melt.

Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time.

Add tablespoons of water one at time to chocolate mixture until smooth.

I did this the night before, it set up overnight, and then in the morning I remelted it in a warm oven until it was smooth once again (I put it in the cold oven, turned it on to 225, and by the time it was fully preheated the chocolate was almost perfectly melted.

Meanwhile, melt the chocolate in the microwave in 20 - second intervals, stirring each time until completely melted.

One at a time, stir in corn flakes, oats, dry ingredients, coconut, chocolate chips and nuts, just until each addition is incorporated.

Microwave additional 30 seconds at a time, stirring until chocolate is smooth and melted.

Meanwhile, place chocolate chips and coconut oil in a small bowl and melt for 20 second increments, stirring each time, until smooth.

If any chocolate chunks remain, carefully microwave just ten seconds at a time and then keep stirring gently until smooth.

For the Chocolate glaze, place the chocolate chips and the palm shortening in a small microwavable bowl, and microwave on high in 30 second increments, stirring each time, until the chocolate chips and palm shortening are melted and mixed untiChocolate glaze, place the chocolate chips and the palm shortening in a small microwavable bowl, and microwave on high in 30 second increments, stirring each time, until the chocolate chips and palm shortening are melted and mixed untichocolate chips and the palm shortening in a small microwavable bowl, and microwave on high in 30 second increments, stirring each time, until the chocolate chips and palm shortening are melted and mixed untichocolate chips and palm shortening are melted and mixed until smooth.