Ghiradelli Chocolate Souffle Food

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
• Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

GHIRARDELLI CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°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. Mix in the chocolate chip. 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 teh 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 together chopped chocolate, heavy cream and butter in the microwave oven, until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.

GHIRADELLI CHOCOLATE SOUFFLE

Steps:

• 1. Preheat oven to 375. Grease a 1 and 1/2 quart souffle dish and coat with 2 Tbsp. grandulated sugar.
• 2. In medium sized heavy saucepan, combine remaining 1/4 cup sugar and flour; mix well. Add whipping vream then cook over medium heat until sugar melts.
• 3. Beat egg yolks then gradually add the warm sugar mixture to egg mixture, stirring continuosly. Pour egg mixture back into pan an mix well. Remove from heat and stir in melted chocolate, vanilla and salt. set aside to cool.
• 4. In large bowl beat egg whites with the cream of tarter untill stiff peaks form. Gently fold in cooled chocolate mixture into egg whites until no streaks of white remain.
• 5. Spoon in to souffle dish. Bake 30-35 minutes or until puffed.
• 6. Dust with confectioners' sugar. Serve immediately