n a double boiler, melt Ghirardelli chocolate until smooth and completely melted
oistened. Fold in 1 cup chocolate chips. Divide into prepared molds
icrowaveable bowl melt 1 cup chocolate chips and butter together. You
Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream
br>Chop the semi-sweet chocolate baking bar into 1-inch
Bring the cream to a simmer in a small saucepan.
Add butter and stir until melted.
Add Ghirardelli chocolate.
Stir until completely melted and smooth.
Remove from heat and pour the chocolate mixture into a shallow bowl.
Cool, cover and put in refrigerator until firm, at least 2 hours.
Roll mixture in 1\" ball and then roll in Ghirardelli Unsweetened Cocoa, chopped almonds or pecans.
Melt 60% Cacao Bittersweet Chocolate Chips with butter in a
Preheat oven to 375\u00b0.
Beat egg whites until foamy.
Add sugar and beat until real stiff.
Add Ghirardelli chocolate chips or mint chocolate chips.
Stir and drop by teaspoonfuls on greased cookie sheet.
cups of the Ghirardelli Grand Semi-Sweet Chocolate Baking Chips.
Preheat oven to 350 degrees F.
Stir eggs with sugar and vanilla. Add melted butter.
Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture.
Spread half the batter into a greased 8-inch square pan. Place chocolate squares in a single layer on top of batter. Cover the squares layer with the remaining batter.
Bake 20 to 30 minutes. Cool before cutting into 16 to 20 squares.
Preheat oven to 375\u00b0F.
Stir flour with baking soda and salt; set aside.
In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and Double Chocolate Chips.
Drop tablespoon of dough per cookie onto ungreased cookie sheets.
Bake at 375\u00b0F for 9-11 minutes or until golden brown.
Whip the cream to form light peaks. Set aside in the refrigerator.
Melt the chopped chocolate in a large mixing bowl set over barely simmering water.
Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes. Quickly stir the beaten eggs into the melted chocolate, then fold in the whipped cream.
Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.
Preheat oven to 375\u00b0.
Stir flour with baking soda and salt, set aside.
In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
Add vanilla and eggs, one at a time, mix on low speed until incorporated.
Gradually blend dry mixture into creamed mixture.
Stir in nuts and chocolate chips.
Drop by tablespoon onto ungreased baking sheets.
Bake for 9-11 miutes or until golden.
Makes about 4 dozen cookies.
ame size prior to adding chocolate mousse layers.
While the
fter addition.
Stir in chocolate and nuts.
Divide the
Melt 1 1/2 cups chocolate chips at 30-second intervals
ow speed.
Fold in chocolate chips and nuts, if using
Preheat oven to 350\u00b0.
Mix butter, sugars, vanilla and 2 eggs in large bowl.
Stir in the flour one cup at a time,
Add the baking soda and salt.
Add the 3rd egg to the mixture.
Stir in 2 cups of Swirled Chocolate Chips.
Drop dough by balling up in your hand to a small palm size
Place any additional chips on top.
Bake 15-18 minutes or until light brown.
Cool slightly.
Remove from cookie sheet. Cool on wire rack or plate.
nd salt. Mix in the chocolate chip. In a medium bowl
Heat oven to 325\u00b0F.
In double boiler over hot water, melt chocolate and butter.
In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture.
Stir in pecans; pour into pie crust.
Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set.
Cool completely at room temperature.
Cut pie into 8 wedges; serve with whipped cream or vanilla ice cream.