Ghirardelli Chocolate Fountain Recipe Recipes Recipe For Zucchini

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GHIRARDELLI ULTIMATE DOUBLE CHOCOLATE COOKIES



Ghirardelli Ultimate Double Chocolate Cookies image

Make and share this Ghirardelli Ultimate Double Chocolate Cookies recipe from Food.com.

Provided by JeriBinNC

Categories     Dessert

Time 38m

Yield 24 cookies

Number Of Ingredients 8

1 (11 1/2 ounce) bag ghiradelli bittersweet chocolate chips
6 tablespoons unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 (12 ounce) bag Ghirardelli semi-sweet chocolate chips
1 cup chopped walnuts (4 oz)

Steps:

  • In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder. Stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
  • On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.).
  • Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
  • Cool on baking sheet.

Nutrition Facts : Calories 412.9, Fat 28.8, SaturatedFat 15.6, Cholesterol 30.9, Sodium 25.8, Carbohydrate 46.4, Fiber 5.6, Sugar 35.9, Protein 5.6

GHIRARDELLI ULTIMATE FONDUE



Ghirardelli Ultimate Fondue image

Dip in strawberries, large seedless oranges, grapes, melon (honeydew or cantaloupe), banana slices, kiwi fruit, fresh pineapple chunks, pieces of cake, cookies, or other items. Ghirardelli newsletter is where this can be found.

Provided by Manami

Categories     Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 ounces milk chocolate, baking bar
6 ounces bittersweet chocolate, baking bar (70% Cacao Extra Bittersweet)
1 1/4 cups milk or 1 1/4 cups heavy cream
1 teaspoon vanilla extract
2 tablespoons unsalted butter (no subs please)
Godiva original chocolate liqueur or mozart chocolate liqueur, to taste

Steps:

  • In a medium saucepan at medium heat, combine milk or cream , vanilla, and butter, and heat until mixture just simmers.
  • Remove from heat, and stir in chocolate bars and liqueur until completely melted and smooth.

Nutrition Facts : Calories 330.5, Fat 21.2, SaturatedFat 13.3, Cholesterol 35.7, Sodium 71.9, Carbohydrate 29, Fiber 1.4, Sugar 22.1, Protein 5.8

CHOCOLATE FOUNTAIN



Chocolate Fountain image

The perfect addition to your next party ! It's pretty, delicious and a great conversation piece. I created this recipe after deciding the one in the booklet would be very sweet.

Provided by Chef Dee

Categories     Dessert

Time 4m

Yield 20 serving(s)

Number Of Ingredients 4

2 (12 ounce) bags chocolate chips
3 unsweetened chocolate squares, chopped
3/4 cup canola oil
1/4 cup Kahlua (optional)

Steps:

  • Place the chocolate and oil into a large glass bowl.
  • Microwave on med. high for about 2 min's, stir, then continue microwaving and stirring until the chocolate is liquid and smooth,without any unmelted chocolate pieces.
  • Stir in the Kahlua if desired.
  • Pour the chocolate into the bowl at the base of the unit.
  • Let the fountain run for 2 min's then shut it off for about 30 seconds to eliminate air gaps.
  • If the chocolate does not flow smoothly, add another 1/8 cup of oil to the chocolate in the base.
  • Serve with:.
  • Fruit Bouquet Recipe #149494.

GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE



Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze image

The show-stopping recipe will wow holiday guests with two layers of cheesecake, a mirror-like glazed topping, and a crunchy chocolate crust. Pro tip: For the creamiest cheesecake, don't overmix the batter, especially after adding the eggs. Over-beating the eggs can cause the cheesecake to souffle, fall, and crack. Garnish with seasonal fruit such as sugared cranberries, strawberries, etc.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 13h5m

Yield 16

Number Of Ingredients 17

3 cups finely crushed chocolate wafer cookies
½ cup salted butter, melted
3 pinches granulated sugar
Cooking spray
5 (8 ounce) packages cream cheese, softened
1 ¾ cups granulated sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
1 teaspoon vanilla extract
4 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
1 tablespoon coffee liqueur (such as Kahlua®)
1 teaspoon instant espresso granules
¾ cup heavy cream
1 tablespoon light corn syrup
6 ounces Ghirardelli Semi-Sweet Chocolate Baking Chips
Seasonal fruit for garnish, such as sugared cranberries, pomegranate seeds, and mint sprigs

Steps:

  • Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
  • Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
  • Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
  • Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
  • Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
  • Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
  • Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
  • Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
  • Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
  • Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
  • Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 53 g, Cholesterol 191.7 mg, Fat 45.4 g, Fiber 1.8 g, Protein 10.6 g, SaturatedFat 26.6 g, Sodium 398.2 mg, Sugar 37.8 g

GHIRARDELLI CHOCOLATE FROSTED CUPCAKES



Ghirardelli Chocolate Frosted Cupcakes image

We love cupcakes! Celebrate the spring season with delicious Ghirardelli chocolate frosted cupcakes with a bunny on top.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 55m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 ⅓ cups granulated sugar
1 tablespoon vanilla extract
¾ cup vegetable oil
¾ cup buttermilk
1 (10 ounce) bag Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
3 tablespoons Ghirardelli 100% Unsweetened Cocoa
¼ cup boiling water
¾ cup unsalted butter, softened
¼ cup confectioners' sugar
1 pinch salt
Ghirardelli Milk Chocolate Bunnies

Steps:

  • Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners; set aside.
  • Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 1 minute.
  • In a separate bowl, mix together the vanilla, oil, and buttermilk.
  • With the mixer on low speed, add the flour mixture in 3 parts, alternating with the liquids; beat until combined after each addition, scraping down the sides of the bowl as needed.
  • Divide the batter evenly between the cups so that each is two-thirds full. Bake, rotating halfway, until a toothpick inserted into the center of a cupcake comes out clean, about 15 to 18 minutes. Transfer cupcakes to a wire rack to cool.
  • Chocolate Frosting: Melt chocolate chips in a double boiler; stir occasionally until smooth, about 5 minutes.
  • In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the melted chocolate on low speed, and then beat in the cocoa mixture.
  • To Assemble: Pipe frosting onto cupcakes. Let frosting set for 5 minutes. Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 33.6 g, Cholesterol 40.9 mg, Fat 21 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 9.2 g, Sodium 182 mg, Sugar 17.6 g

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