Recipe Talk

After Dinner Mint Cookies

Recipe By : Recipes from Ghirardelli Chocolate Company
Serving Size : 9 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Ghirardelli mint chocolate wafer
1/4 tsp Salt
3/4 c Butter -- softened
1 1/3 c Unsifted flour
2/3 c Sugar
3/4 c Walnuts -- finely chopped
1 Egg

Melt 5 oz of the Mint Wafers in a double boiler, stirring constantly o
r microw ave on medium for about 3 minutes. Set aside. Cream butter
with sugar, egg and s alt. Mix in melted chocolate. Gradually add
flour. Chill do at least 1 hour. Sha pe dough into balls, using 1
level Tbsp for each cookie
Roll balls into nuts. Place on greased baking sheets. Flatten
slightly with the palm of hand. Bake at 350-F for only 8
minutes. Remove from oven a place Mint W afer on top of each cookie,
pressing slightly. Continue baking minutes longer or
until cookie is firm.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco
Makes 3 dozen
From: Sallie Austin Posted on NVN #25127 by ASINGER on 7/13/93 in
qbook format



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FUDGY CHOCOLATE CHIP COOKIES
Categories: Cookies
Yield: 48 servings

1 1/2 c Semi-sweet chocolate chips
1/2 c Butter or margarine
1 Egg
1/2 c Sugar
1/2 c Brown sugar (packed)
1 ts Vanilla
1 2/3 c Flour
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1/4 c Milk
1 ts Lemon juice
1/2 c Chopped walnuts

In heavy saucepan, melt 1 cup chocolate chips with butter, stirring
constantly. Beat egg with sugar, brown sugar and vanilla until creamed.
Mix in melted chocolate. Stir flour with baking soda, baking powder and
salt. Combine milk with lemon juice stirring until thick. Add dry
ingredients to chocolate mixture alternately with milk. Stir in nuts and
remaining cup chocolate chips. Chill dough. Drop by teaspoon onto
ungreased baking sheet. Bake at 350 F for 8-10 minutes. Cool on rack.

* Source: Ghirardelli recipe card * Typed for you by Karen Mintzias

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Recipe via Meal-Master (tm) v8.05

Title: Ghirardelli Chocolate Frosting
Categories: Cakes, Chocolate
Yield: 1 servings

4 oz Semi-sweet chocolate
4 tb Butter
3 c Powdered sugar
1/3 c Hot milk
1 ts Vanilla
1/8 ts Salt

In heavy saucepan on low heat, melt broken chocolate with
butter, stirring constantly. Beat sugar with milk, vanilla,
and salt until smooth. Add melted chocolate and beat until
thick enough to spread on cake.

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GRAND GHIRARDELLI FUDGE CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS:
2 c Unsifted cake flour
1 3/4 c Sugar
3/4 c Ghirardelli Cocoa
1 t Baking powder
1 t Baking soda
1/2 ts Salt
1 c Butter or margarine, very
-soft
3/4 c Milk
1/2 c Water
2 Eggs
2 ts Vanilla

DIRECTIONS: Heat oven to 350-F. Measure the 6 dry
ingredients into large mixer bowl. Mix on low 1 minute
to combine. Add remaining ingredients, all at once.
Mix on medium 1 minute, scraping down bowl, to blend
mixture; beat on high for 3 minutes. Spread into 2
parchment lined or greased and lightly floured 9 by
1-1/2" round cake pans. Bake at 350-F for 30 to 35
minutes; cool 5 minutes. Remove layers and cool on
racks.

When completely cool, frost with Chocolate Butter
Cream Frosting*

* separate recipe

Source: Recipes from Ghirardelli Chocolate Company of
San Francisco
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Recipe via Meal-Master (tm) v8.02

Title: CHOCOLATE AMARETTO TRUFFLES
Categories: Ghirardelli, Candies
Yield: 15 servings

4 oz Ghirardelli Semi-Sweet
-Chocolate
1/4 c Butter
1 tb Amaretto liqueur
1/2 c Finely chopped nuts

DIRECTIONS: Melt broken chocolate; remove from heat. Stir in
Amaretto. Add butter, a tablespoon at a time, beating with a wire
whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture.
Drop by teaspoon and roll into nuts. Keep truffles refrigerated until
ready to serve.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

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CHOCOLATE CRUMBLE COFFEE CAKE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUMBLE MIXTURE-----
2 oz Ghirardelli Sweet Dark
-Chocolate
2 tb Packed brown sugar
1/2 ts Grated fresh orange rind
1/2 ts Ground cinnamon
1/4 ts Instant coffee
1 tb Cold butter
1/4 c Pecans
-----COFFEE CAKE MIXTURE-----
1 3/4 c Unsifted flour
2/3 c Sugar
1 tb Baking powder
1/2 ts Salt
1/2 c Cold butter
1 Egg
1/2 c Half & half
1 Egg yolk
2 ts Water

Servings: 12

DIRECTIONS: Crumble mixture: Place pieces of broken
chocolate and brown sugar in food processor or
blender. Process about 15 to 20 seconds or until as
fine as coarse ground coffee. Add orange rind,
cinnamon, coffee, butter and pecans. Process a short
time until nuts are finely chopped. Set aside.

Coffee Cake: Place flour, sugar, baking powder and
salt in food processor; process for a few seconds to
combine or prepare by hand using a pastry blender.
Sprinkle small butter cubes over dry ingredients.
Process only 5-6 seconds to distribute butter into
very small pieces, or use pastry blender. Transfer to
a bowl. Spread mixture to form a well in the center.
Beat whole egg lightly with half & half. Pour, all at
once, into dry ingredients. Using a folding motion,
stir to combine ingredients- mixing only until liquid
is all absorbed. (Do not overmix. This should take
only 15-20 hand strokes.) Sprinkle the crumble mixture
over dough in bowl. With a table knife, draw across in
2 directions to marble crumble with dough. (Do not
combine thoroughly.) Heavily grease cups of muffin
pans, disposable foil pans, glass custard cups or
cupcake liners. When portioning dough, mixture will be
rough but will come together after baking. To make
large size muffins, fill cups level to top, yielding 9
muffins. For medium muffins, fill cups 2/3 full,
yielding 12 muffins. Prepare egg wash by mixing water
with egg yolk. Brush muffins with egg wash. Bake at
400-F for 15-17 minutes, depending upon the size of
the muffins. Muffins should be golden brown and baked
in the center. Cool in pans about 5 minutes to firm
muffins before removing. Serve warm.

Source: Recipes from Ghirardelli Chocolate Company of
San Francisco

From: Sallie Austin



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Recipe via Meal-Master (tm) v8.05

Title: Empress Frosting
Categories: Cakes, Chocolate
Yield: 1 servings

c Half & half
1/2 c Butter; cut up
2 tb Sugar
1 1/2 c Ghirardelli sweet ground
-chocolate
1 ts Vanilla

In 2 quart heavy saucepan, heat half & half with butter and
sugar, stirring until blended. Add Ground Chocolate, mixing
with wire whip until smooth. Heat on medium low until
mixture is thick and shiny and runs off the spoon like
syrup and the first bubble appears on the surface (160-F).
Do not boil or overcook frosting. Cool 5 minutes, then add
vanilla. Place pan of frosting in bowl holding a tray of
ice cubes and some water. Beat slowly with a spoon until
frosting holds a shape. Frost cake; refrigerate if
necessary to firm frosting.
Recipes from Ghirardelli Chocolate Company of San
Francisco; recipe on box of "Sweet Ground Chocolate and
Cocoa"

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Title: Chocolate Decadence Cake
Categories: Ghirardelli, Cakes
Yield: 12 servings

12 oz Ghirardelli bittersweet
-chocolate
1/2 c Butter
8 Eggs, separated
1/2 c Sugar
1 ts Vanilla
1 pn Salt

DIRECTIONS: In heavy saucepan, melt broken chocolate with butter,
stirring constantly until smooth. (Or microwave on medium for 2 1/2
to 3 minutes; stir until smooth.) Beat egg yolks a few minutes with 2
Tbsp of the sugar and vanilla. Remove melted chocolate from heat;
using wire whip, quickly stir in beaten egg yolks. Beat egg whites
with salt, gradually adding remaining sugar, beating until soft peaks
form. Place chocolate mixture into a large bowl with beaten egg
whites on top. Using wire whip carefully combine the two mixtures. Do
not overmix.

Cut parchment paper to fit bottom of a 9" spring form pan. Butter
bottom of pan and top of paper. Spread batter into prepared pan. Bake
on lower shelf of 350-F oven for 30-35 minutes until cracked on top
and a toothpick comes out clean in center. Cool on wire rack. Cake
will shrink down as it cools. Remove pan and loosen cake from paper.
Top with either Dark Chocolate Glaze* or Whipped Cream Frosting with
Raspberry Sauce*. For chocolate-glazed cake, trim top straight, and
turn cake upside down on a flat cake plate. For Whipped Cream
Frosting, place cake top side up.

*Separate recipe

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

MMMMM

Title: Great Chocolate Cake and Strawberry Shortcake Variation
Categories: Cakes, Chocolate
Yield: 8 servings

MMMMM-------------------------BASIC CAKE------------------------------
1 c Ghirardelli Unsweetened
-Cocoa
2 c Boiling water
1 c Melted butter
2 1/2 c Sugar
4 Eggs
2 ts Vanilla
2 1/3 c Unsifted cake flour
2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
Additional- for Great
-Strawberry Chocolate

MMMMM-------------------------SHORTCAKE------------------------------
1 c Heavy whipping cream
2 tb Powdered sugar
1/2 ts Vanilla
Strawberries
2 oz Ghirardelli Semi-Sweet
-Chocolate

DIRECTIONS: Mix cocoa with boiling water, stirring with wire whip
until smooth. Cool in refrigerator while preparing other ingredients.
In large mixer bowl, beat butter with sugar, eggs, and vanilla on
high speed 5 minutes. Sift flour with baking soda, baking powder and
salt. On low speed, add dry ingredients alternately with cocoa and
liquid, starting and ending with flour. (Do not overbeat.) Divide
batter into 2 round pans (9 x 1 1/2") lined with buttered waxed
paper. Bake at 350-F for 30 to 35 minutes or until cake tests dry
with a toothpick. Cool in pans for 10 minutes; remove cake and cool
on racks. Use 1 layer of cake for Great Strawberry Chocolate
Shortcake dessert. The second layer may be frozen for other great
chocolate desserts- or the 2 layers may be frosted together.

For shortcake: Whip cream with powdered sugar and vanilla. Spread
over top of 1 layer of cake. Arrange fresh strawberries on top. Melt
chocolate and drizzle over berries. Chill to firm chocolate. Makes 8
servings.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

MMMMM
Ghirardelli cookbook recipe

Chocolate Walnut Torte
Categories: Cakes, Chocolate
Yield: 6 servings

8 oz Ghirardelli Bittersweet
-Chocolate
3/4 c Butter
4 Egg separated
3/4 c Sugar, divided
1 ts Vanilla
1/4 c Unsifted flour
2/3 c Walnuts, ground
Cream of tartar
Chocolate Rum Glaze
4 oz Ghirardelli Bittersweet
-Chocolate
2 tb Butter
1 tb Light corn syrup
1 tb Dark rum (opt)

In heavy saucepan on low heat, melt broken chocolate with butter,
stirring constantly until smooth; set aside. Beat egg yolks for 1 to
2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in
chocolate mixture. Fold in flour and nuts. Beat egg whites with cream
of tartar until foamy.

Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.

Blend a fourth of the egg whites into the chocolate mixture; fold in
remaining egg whites. Pour into 9-inch springform pan lined with
parchment paper. Bake at 375 F for 30 to 35 min or until sides start
to separate from pan but center is still moist. Cool on rack. Remove
torte from pan. Frost with Chocolate Rum Glaze.

Chocolate Rum Glaze In heavy saucepan on low heat, melt broken
chocolate with butter, stirring constantly until smooth. Remove from
heat. Stir in corn syrup and rum. Place torte upside-down on a rack
over tray to catch excess glaze. Spread a very thin layer of glaze
over top and sides of torte to set surface. Chill 15 minutes to firm
glaze. Reheat remaining glaze to thin and pour over top and sides of
torte. When glaze is firm, remove cake from rack to large plate.
Decorate top and sides with shaved chocolate, if desired. For shiny
glaze, store cake at room temp until serving time.

This is from the back of the Ghirardelli Chocolate bar. There is a
cookbook offer on the package also: Over 150 pages filled with
delicious and original recipes. To order, send your name, address,
zip code and $7 check or money order payable to Ghirardelli and
addressed to:

Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA
94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the
United States.

MMMMM

Chocolate Mint Windmill Cookies

Ghiradelli Original Cookbook 1986

page114

1 pkg (4) GHIRARDELLI SEMI-SWEET CHOCOLATE

1/2 cup butter, softened

1/2 cup sugar

1/4 cup packed brown sugar

1 egg

1/4 cup sour cream

2 cups unsifted all-purpose flour

1/2 teaspoon baking powders

1/2 teaspoon salt

1/8 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon peppermint extract

3 drops red or green food coloring

In top od double boiler, melt chocolate.

Cream butter, and sugar and brown sugar, then add egg and sour cream.

Sift dry ingredients and slowly blend into the creamed mixture.

Divide dough in hald. Add chocolate and vanilla to one half.

Add peppermint extract and food color to the other half.

CHILL DOUGH.

Between 2 pieces of wax paper, roll each half into a retangle 1/8 inch thick.

Place peppermint half on top of chocolate half, and roll up like a jelly roll.

Roll up in wax paper, chill.

Cut 1/4 inch slices, and place on a ungreased baking sheet.

Bake at 375 for 8-10 minutes.

Makes 3 1/2 dozen cookies.