Ghiradelli Chocolate Souffle Recipes

GHIRARDELLI CHOCOLATE MOUSSE

Steps:

• 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.

GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE

Steps:

• Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
• Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
• Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
• Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
• Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
• Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
• Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
• Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
• Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
• Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

BITTERSWEET CHOCOLATE SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish.
• In a medium bowl, melt chocolate and butter either in the microwave or in a bowl over a pot of simmering water. Let cool only slightly (it should still be warm), then whisk in egg yolks and salt.
• Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture is fluffy and holds very soft peaks. Add sugar, 1 tablespoon at a time, beating until whites hold stiff peaks and look glossy.
• Gently whisk a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining whites in two additions, then transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create about a ¼-inch space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven, and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and center moves only slightly when dish is shaken gently, about 25 to 35 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

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

MINI CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
• Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
• Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.

CHOCOLATE SOUFFLES

Steps:

• Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)
• Set an oven rack in lower third of the oven and preheat to 400 degrees F.
• Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
• Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
• Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
• Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
• Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.
• Copyright 2007 Television Food Network, G.P. All rights reserved

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.

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 DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350F and grease muffin tin with cooking spray, wiping off any excess on the top of the tin.
• In a bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
• In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened and ribbons down from the beater when lifted before settling back down into the batter. Wipe down the bowl and beater as needed.
• Beat in the oil until fully incorporated. Wipe down bowl and beater and beat in sour cream and vanilla until evenly incorporated.
• Add the dry ingredients to the wet and fold in just until only a few visible streaks remain. Add 8.5 ounces of the chocolate and fold in just until all ingredients are evenly incorporated.
• Spoon the batter into prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with the coarse sugar.
• Bake muffins in preheated oven at 350F until a toothpick inserted into the center of one comes out free of we batter (it may come out with melted chocolate). Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely.
• Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.
• Tip: For a standard size muffin bake time is around 15-20 minutes.For a Large Grocery Store sized muffin the bake time will vary, start with 15-20 but will take longer due to larger size. Fill muffin tin almost to the top.