Ghirardelli Dark Chocolate Sauce Recipe Recipe For Hand

GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK

Steps:

• Line a baking sheet with parchment paper. Set aside.
• Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
• Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
• Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
• In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
• Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
• Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
• Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

CLASSIC GHIRARDELLI CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch square baking pan.
• Chop the semi-sweet chocolate baking bar into 1-inch pieces.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature.
• Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.
• In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
• Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

GHIRARDELLI CHOCOLATE FROSTED CUPCAKES

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.

GHIRARDELLI® DARK CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
• To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
• In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
• Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
• To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

GHIRARDELLI NO-BAKE FUDGE BAR

Steps:

• In a medium bowl, stir together the cookie crumbs, melted butter, and salt. Press into the bottom and up the sides of an 11x8-inch rectangular or 9-inch square tart pan with a removable bottom. Cover and chill while preparing the filling.
• For filling: Place dark chocolate chips in a large, heatproof bowl. In a small saucepan, heat cream and 2 tablespoons butter just until simmering and butter melts. Pour over chips. Stir once. Let stand 5 minutes without stirring. Stir until smooth. Pour into crust.
• Sprinkle evenly with mini chips and crushed cookies. Cover and chill at least 2 hours or overnight until set.
• Let stand at room temperature 45 to 60 minutes before serving. Cut into small squares to serve.