Gently fold egg whites into
warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty).
Not exact matches
If you're going microwave combine the condensed milk, butter, salt, and
chocolate in a large bowl and
warm up in 30 second bursts, stirring after each 30 seconds, just
until the
chocolate's melted and the
mixture is smooth, stir in the peppermint extract.
Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat
until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes
until foamy and
mixture is
warm to the touch / Remove from heat and beat again
until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with
chocolate & butter
mixture.
Warm, stirring frequently,
until chocolate has melted and
mixture is smooth.
Microwave 1 cup reserved
chocolate mixture in a microwave - safe bowl in 10 - second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally,
until warmed through.
Add the
warm chocolate mixture and keep stirring
until dissolved.
With the mixer on low speed, add the
warm (not hot)
chocolate mixture a little at a time just
until combined.
Meanwhile, whisk together
chocolate chips, Nutella, and
warm heavy cream in a medium bowl
until obtaining a homogeneous
mixture.