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Place chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring until melted. Set aside and let cool until just barely warm. ... Add the melted chocolate, cocoa powder ...
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 ...
MICROWAVE semi-sweet chocolate and remaining butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread over fudge layer in pan. Sprinkle with nuts. Refrigerate 2 hours or until firm before cutting into 36 squares.
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.
In a medium heatproof bowl, microwave chips, milk, and chopped chocolate in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total. Transfer to a medium pot.
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.
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.
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 ...