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Combine the white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each interval, until melted and smooth.
2. Melt butter and chocolate chips in microwave, stirring until smooth. 3. Whisk eggs, brown sugar and vanilla until combined. Add to chocolate mix. 4. Add flour, baking powder, cocoa and salt ...
To make the magic shell, microwave chocolate chips on 50% power in 30-second increments, stirring between increments until the chocolate chips are melted. Set aside.
The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at 90 °F (32 °C), when the cocoa butter starts melting in the chips. The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn.
Microwave the mixture at 50% power in 15-second intervals until the chocolate is melted, about 2 minutes. Stir the mixture until well combined and fully melted. Pour the mixture over the cereal ...
For the glaze: Place the chocolate in a medium microwave-safe bowl. In a glass measuring cup, microwave the cream until steaming, 1 to 2 minutes (do not boil). Pour the hot cream over the ...
Put 3 ounces of chocolate in a glass bowl and microwave until the chocolate is just melted. Add in the remaining chocolate and stir until glossy. Drizzle half of each cookie with just enough ...
Melt the chocolate in a double boiler or microwave; set aside. Beat the sugar and butter in a large bowl with a mixer until creamy. Add the egg yolks one at a time, blending after each addition.