Ghirardelli Hot Chocolate Food
GHIRARDELLI HOT CHOCOLATE RECIPE
Steps:
- Heat the water in a saucepan. While waiting, break the chocolate square into small pieces.
- Pour the hot cocoa into a mug. Add the chocolate chunks.
- Gradually pour the hot water into the mug. Stir while pouring and until the powder is dissolved and chocolate melted.
- If using, stir in the milk until combined.
- Pour the hot cocoa into a mug. Add the chocolate chunks.
- Pour the water into the mug and microwave on high for 1 to 1 1/2 minutes, or until the water reaches your desired temperature.
- Stir until the powder is dissolved and chocolate melted.
- If using, stir in the milk until combined.
Nutrition Facts :
GHIRARDELLI'S® "HOT CHOCOLATE" AND TOASTED MARSHMALLOW COOKIES
A lovely, warm holiday cookie, featuring decadent chocolate and an over-the-top twist on the traditional holiday treat.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 29m
Yield 30
Number Of Ingredients 11
Steps:
- Melt 3/4 cup chocolate chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
- Sift flour, cocoa powder, baking soda, and salt together in a bowl, and stir together.
- Beat the butter and sugar together until thick and creamy. Beat in eggs one by one. Add cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
- Fold dry ingredients and 2 1/4 cups chocolate chips into the mix and stir until combined.
- Scoop cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
- Bake at 350 degrees F for 8 to 9 minutes. Take care not to overbake as these cookies should be almost brownie-like.
- Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 67.4 mg, Sugar 15.4 g
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- Slice vanilla bean in half lengthwise, use knife to scrape seeds. Put seeds and bean into sugar. Massage for about one minute.
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