Chocolate Dessert Cups
 
Description:
Yield: 8 Dessert Cups
1 1/2 pounds Ghirardelli Semi-Sweet Chocolate Chips (#1186)
8 small round balloons
In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5 minutes. Inflate balloons to 4 inch diameter; knot. Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate. Place balloon, knotted side up, on wax paper-lined baking sheet. holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to deflate; carefully peel away from chocolate. Refrigerate until needed. Use the same day.
Tips: (1) Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or strawberries. (2) After dipping, drizzle cups with contrasting color melted chocolate. (3) For second dipping, use contrasting color chocolate, leaving part of the first dipping exposed.
Note: Ghirardelli Semi-Sweet, Milk, and/or Dark Chocolate Chips or Bars may be used.


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Chocolate Creme Puffs & Eclairs

 
Description:
-Luscious Eclair & Creme Puff Mix #4914
-Hot Water
-Guittardelli Premium Baking Cocoa #4883

Preheat oven to 400F. For a full batch; Measure the required amount (2.25 Cups) of eclair & Creme Puff mix into mixing bowl Add 2 1/2 Tablespoons Baking Cocoa & mix well into the dry mix. Add required hot water according to package directions (3 cups for full batch) & mix until well incorporated & smooth. Scoop mixed dough into a pastry bag for easiest use & squeeze out nice round portions about 1-1/2 inches in diameter 2 inches apart on a parchment lined baking sheet pan (cookie sheet). (If points appear just dampen your finger with some very warm water & smooth out the points.) If you prefer eclairs pipe out log shapes about 4 inches long & an inch in diameter. Leave 2 inches between each log shape on the cookie sheet; lined with parchment paper. Bake 25 - 30 minutes. Allow to cool completely before filling with your favorite Dawn filling! The cherry & raspberry tastes wonderful in these chocolate versions! Dust with powdered sugar or top with melted chocolate. Store in an open container in the refrigerator; especially if using a cream filling. Do not store in a airtight container or they will become soggy. They will keep up to 2 days in the fridge!

From Chef Beth Casebolt of Zortman, Montana


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Chocolate Covered Macarroon Cookies

Description: 1 3/4 cup macaroon mix (#1935) 3/4 cup chopped walnuts (#3973) 1/4 cup boiling water Prepare according to package directions. Let stand for 10 minutes. Bake for 16 minutes. Topping: 1/2 cup butterscotch chips 1/2 cup semi sweet chocolate chips (#1186) Melt together and dip cooled macaroons. — Recipe courtesy of Sheri Blankenbaker of Buffalo, SD

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Chocolate Chip Cookie Pizza

Description: 1 batch Ali's Chocolate Chip Cookie Mix (#2569), made as per instructions on package 3 cups Ghirardelli® Real Chocolate Dipping Wafers (#3385), melted Caramel Topping: 1 square white almond bark, melted (Optional) 2 cups miniature marshmallows 1 cup walnut pieces (#3973)/toffee pieces/anything!! Pat cookie dough onto a medium pizza pan and bake until done. Mix melted chocolate, marshmallows and nuts. Place on baked cookie dough and drizzle with caramel topping and almond bark. DECADENT!!

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Chocolate Chip Cookie Mix

Description: 5 1/3 cups flour 1 1/3 cups Honeyville® Oatmeal (#1068), ground* 2 cups each: Brown Sugar, White Sugar, Margarine Powder (#1112) 1/4 cup Dehydrated Eggs (#1111) 2 tsp. each: Baking Powder (#2847), Baking Soda (#2848) 1 tsp. salt 1 tsp. Sweet Vanilla Powder (#1534) Combine all ingredients. Store mix in cool place, covered. *Rolled Oats can be ground in a wheat grinder or blender. Chocolate Chip Cookies 2 cups of Chocolate Chip Cookie Mix (above) 1/3 cup water 1/2 cup Ghirardelli® Chocolate Chips (#1187) 1/4 cup chopped nuts Drop by teaspoonful onto a cookie sheet lined with parchment paper (#1153) or sprayed with Vegalene® (#1212). Bake at 375º for 10 – 12 minutes.

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Alison’s Divine Cranberry Cake

Description: Mix: • 2 cups flour • 1 cup sugar • 1 tsp Clabber Girl® Baking Powder (#2847) • 1 tsp AP Powdered Vanilla (#1534) Add: • 1 cup milk • 3 cups Wyman’s® Cranberries (#1220) • 1 cup pecans, chopped • 1 Tbsp melted butter Stir and pour into 8 x 10" pan or loaf pan sprayed with Vegalene®. Bake at 350° for 30–40 min. Butter Sauce: Mix: • 3⁄4 cup cream • 1 cup sugar • 1⁄2 cup butter Simmer on low heat for 10 minutes. Pour over cake. ly divine! I make it for parties, showers and Sunday dinners. Everyone loves it and most people lick their plates! Most ladies want the recipe too.” —Alison

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5 Minute Candy Bar Pie

Description: 1 1/4 cups cold milk 3/4 cup JELL-O Chocolate Flavor Instant Pudding & Pie Filling (#1913) 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 2 milk chocolate candy bars (about 1.5 oz. each), cut into 1/4 inch pieces, divided 1 OREO Pie Crust (6 oz.) Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Gently stir in 1/2 of the whipped topping. Reserve 3 Tbsp. of the candy bar pieces; stir remaining pieces into pudding mixture. Spoon into crust. Spread remaining whipped topping over pudding mixture; sprinkle with reserved candy pieces. Serve immediately or refrigerate until ready to serve. Store leftover pie in refrigerator.

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