Ghirardelli White Chocolate Sauce Recipes

GHIRARDELLI CLASSIC WHITE FUDGE SAUCE

Ghirardelli Classic White Fudge Sauce image

This recipe found on the inside of Ghirardelli White Chocolate Bar wrapper. I have used this sauce over Ice Cream, and Bread Pudding as well as other dessert items and fresh fruit, it is rich but delicious and well worth the making.

Provided by Chabear01

Categories Dessert

Time 35m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1/2 cup light corn syrup
1/2 cup marshmallow creme
4 ounces white chocolate baking bar, broken into 1-inch pieces (1 bar)
1 tablespoon butter
2 teaspoons milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 1579.3, Fat 49, SaturatedFat 29.6, Cholesterol 47.8, Sodium 385.6, Carbohydrate 288.7, Fiber 0.1, Sugar 166.3, Protein 8

WHITE CHOCOLATE MOCHA SAUCE

White Chocolate Mocha Sauce image

I am so excited! I finally found a recipe that I think tastes the same, if not better than Starbucks White Mocha!!! The recipe is on the inside of the wrapper for Ghirardelli White Chocolate bars-usually found in the baking aisle (not with the candy bars) This is unbelievably good! I keep mine in a mason jar. Heat my milk and stir in some to taste, add a couple shots of espresso and top with real whip cream.......I am so so so happy I found this recipe. It's going to save me so much money!

Provided by m1chellep

Categories Beverages

Time 15m

Yield 5-10 drinks

Number Of Ingredients 6

Ingredients

1/2 cup light corn syrup
1/2 cup marshmallow creme (I made my own)
1 (4 ounce) bar ghirardelli white chocolate baking bar (broken into 1-inch pieces)
1 tablespoon butter
2 tablespoons milk
1 teaspoon vanilla extract

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.

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

Ingredients

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

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