GHIRARDELLI WHITE CHOCOLATE BAKING BAR RECIPES RECIPES

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GHIRARDELLI INDIVIDUAL CHOCOLATE LAVA CAKES | ALLRECIPES



Ghirardelli Individual Chocolate Lava Cakes | Allrecipes image

A special occasion deserves a special dessert. This lava cake oozes with rich indulgent chocolate that will surely impress your guests.

Provided by Ghirardelli

Categories     Ghirardelli®

Total Time 2 hours 30 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 cakes

Number Of Ingredients 11

1 ½ (4 ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars, divided
¼ cup heavy cream
Cooking spray
1 stick unsalted butter
3 eggs
3 egg yolks
⅓ cup white sugar
½ teaspoon vanilla extract
¼ cup cake flour
Fresh raspberries
Whipped cream, or to taste

Steps:

  • To make centers, melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours, or until firm.
  • Form into 6 balls; refrigerate until needed.
  • To make cake, heat oven to 400 degrees F.
  • Spray six 4-ounce ramekins or custard cups with cooking spray.
  • Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.
  • With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes, or until thick and light. Fold melted chocolate mixture and flour into egg mixture until just combined.
  • Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
  • Bake about 15 minutes, or until cakes are firm to the touch. Let cool for about 5 minutes.
  • Run a small, sharp knife around inside of each ramekin. Place a plate on top, invert, and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Nutrition Facts : Calories 447.4 calories, CarbohydrateContent 32.4 g, CholesterolContent 250.4 mg, FatContent 34.5 g, FiberContent 0.4 g, ProteinContent 6.7 g, SaturatedFatContent 20.3 g, SodiumContent 46.3 mg, SugarContent 22.3 g

CHOCOLATE CANDY BAR ROUNDS RECIPE | TRISHA YEARWOOD | FOO…



Chocolate Candy Bar Rounds Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     dessert

Total Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

2 cups semisweet chocolate chips
2 teaspoons coconut oil 
1/2 cup marshmallow creme, such as Marshmallow Fluff
2 tablespoons smooth peanut butter, not natural, such as Jif or Skippy
1/3 cup good-quality caramel sauce, such as Ghirardelli
2 to 3 tablespoons confectioners' sugar 
Coconut oil spray, for the spoons
1/3 cup coarsely chopped salted roasted peanuts 
1/2 cup white chocolate candy melting wafers
1/4 cup popping candies, such as Pop Rocks 

Steps:

  • For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
  • Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn’t coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
  • For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
  • For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
  • For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
  • Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

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