Ghirardelli Dark Chocolate Sauce Recipe Recipe For Meatloaf

GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE

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.

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.

TARRAGON MEATLOAF

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix the beef and pork and gently knead them together with your hands. Add the paprika, salt and pepper. Add the rest of the ingredients. Mix to blend.
• The taste test: Heat a small saucepan and add the vegetable oil. When the oil begins to smoke, lower the heat and add a small piece of the mixture. Cook 1 to 2 minutes on each side. Remove from the pan and taste. Check seasoning. If too moist, add more bread crumbs. If too dry, add an extra egg.
• Mold the meat into a loaf and place it in the center of a baking sheet lined with parchment paper. Using a pan without high edges will yield a meatloaf with a crust. Cook, undisturbed, for 15 minutes. Brush it with additional ketchup and lower the oven temperature to 350 degrees F.
• Bake until the meat is firm when touched or when it has an internal temperature of 150 degrees F, about 45 additional minutes. Remove from the oven, pour off any excess grease and allow it to "rest" for 10 to 15 minutes before serving. Brush again with ketchup, if desired.

GHIRARDELLI CLASSIC WHITE FUDGE SAUCE

Steps:

• In a double boiler, combine the corn syrup, marshmallow creme, white chocolate, butter, and milk over hot, but not boiling water.
• Stir continuously until the mixture thickens, then remove from heat and stir in vanilla extract.
• Store tightly covered in the refrigerator for up to a week.