BAKING MIX

Start from scratch, without starting from scratch.

Discover delicious temptations that create high end appeal without straining your staff.

  • Mini Chocolate Cappuccino Cups

    Light and smooth Ghirardelli torte layered with chocolate mousse and topped with Cappuccino cream served in cappuccino cups. Individual sized desserts sure to please cost and health conscious diners.

    • Featuring: Ghirardelli® Chocolate Decadence Torte Mix
    • 732-6122
    • Yield: 36 Servings.
    open/close

    Mini Chocolate Cappuccino Cups

    Print open/close

    INGREDIENTS

      Torte:
      54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
      24 oz (12) eggs
      12 oz (1 1/2 cups) butter, melted
      3 small pouches ganache fudge topping (enclosed)


      Cappuccino Chocolate Mousse:
      24 fl oz (3 cups) heavy cream
      4 oz (1/2 cup) cappuccino base or strongly brewed espresso, cooled
      36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
      8 fl oz (1 cup) heavy cream, whipped to soft peaks


      Cappuccino Cream:
      32 fl oz (4 cups) heavy cream
      4 fl oz strongly brewed espresso, chilled
      36 chocolate scrolls (optional)
      1 tsp dark cocoa powder (optional)

    METHOD

    Torte:
    Place torte mix, eggs and melted butter in mixer bowl. Add 3 pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool completely. Cut into 2 inch squares.


    Cappuccino Chocolate Mousse:
    Combine cream and cappuccino base. Bring cream mixture just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.


    Cappuccino Cream:
    Whip cream to soft peaks. Add espresso and gently mix until blended.


    To Assemble:
    Pipe mousse into the base of a shot glass, top with torte squares and alternate until glass is full. Dollop coffee cream on the top of each glass and garnish with chocolate scroll and cocoa powder.

  • Mini Raspberry Mousse Bombes

    Chocolate and raspberry mousse layered with chocolate torte light and smooth in texture, and topped with Ghirardelli chocolate-cocoa butter and chocolate sauce.

    • Featuring: Ghirardelli® Chocolate Decadence Torte Mix
    • 732-6122
    • Yield: 24 Servings
    open/close

    Mini Raspberry Mousse Bombes

    Print open/close

    INGREDIENTS

      Torte:
      54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
      24 oz (12) eggs
      12 oz (1 1/2 cups) butter, melted
      3 small pouches ganache fudge topping (enclosed)


      Raspberry Mousse Bombes:
      8 fl oz (1 cup) heavy cream
      12 oz (2 cups) Ghirardelli Classic Vanilla White Chips 64104
      2 oz (3 Tbsp) raspberry preserves
      4 fl oz (1/2 cup) heavy cream, whipped to soft peaks


      Chocolate Mousse:
      24 fl oz (3 cups) heavy cream
      36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
      12 fl oz (1 1/2 cups) heavy cream, whipped to soft peaks


      Chocolate Cocoa Butter Spray (optional):
      6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116, tempered
      6 oz cocoa butter, tempered
      2 sheets gold leaf (optional)
      3 oz raspberry coulis (optional)
      3 oz chocolate sauce (optional)

    METHOD

    Torte:
    Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool completely. Cut into 3 inch rounds.


    Raspberry Mousse Bombes:
    Bring cream and raspberry preserves just to a boil and pour over white chips. Using a whisk, mix gently until chips are melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream. Pipe 1 1/2 oz raspberry mousse into 1 1/2 inch half-sphere flex-molds and freeze.


    Chocolate Mousse:
    Bring cream, just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.


    Chocolate Cocoa Butter Spray:
    Combine melted chocolate with the melted cocoa butter and whisk gently to incorporate. Place mixture in the reservoir of a paint sprayer. Keep warm to prevent crystallization of mixture.


    To Assemble:
    Pipe 3 oz chocolate mousse into 4 inch half-sphere flex-molds. Place frozen, mini raspberry mousse bombs into the chocolate mousse and top with torte rounds, pressing down gently but firmly to remove air gaps. Freeze mousse bombs until firm, remove from mold and return to freezer. Spray mousse bombs with chocolate-cocoa butter mixture. Garnish with gold leaf, raspberry coulis and chocolate sauce, if desired.

  • Torte Mary Ann

    This decadent dessert is a simple and delicious torte filled with Ghirardelli ganache fudge and garnished with raspberries.

    • Featuring: Ghirardelli® Chocolate Decadence Torte Mix
    • 732-6122
    • Yield: 10 each.
    open/close

    Torte Mary Ann

    Print open/close

    INGREDIENTS

      Torte:
      18 oz (2 pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
      4 oz (2) eggs
      4 oz butter, melted.


      Ganache:

      1 ea ganache fudge topping, slightly heated
      16 oz fresh raspberries, optional garnish
      2 oz mint, optional garnish
      10 ea chocolate lattice garnish, optional

    METHOD

    Torte:
    Place torte mix, eggs and butter in a bowl and blend thoroughly, scraping the bowl as needed. Scoop 3 oz. of torte batter into two butter-greased MaryAnn pans. Bake at 300˚F for approximately 12 minutes. Cool to ambient temperature and remove from pan and continue cooling on a wire rack.


    Ganache:
    Fill indented portion of tortes with heated ganache and garnish with raspberries and mint.

  • Cappuccino Creme Torte

    The aroma of freshly brewed cappuccino married with the deep chocolate liqueur flavor of the torte and ganache make this dessert an after dinner favorite.

    • Featuring: Ghirardelli® Chocolate Decadence Torte Mix
    • 732-6122
    • Yield: Two each, 1/2 pipe cakes.
    open/close

    Cappuccino Creme Torte

    Print open/close

    INGREDIENTS

      Torte:
      54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
      24 oz (12) eggs
      12 oz (1 1/2 cups) butter, melted
      3 small pouches ganache fudge topping (enclosed)


      Cappuccino Mousse:
      24 oz (4 cups) Ghirardelli Semi-Sweet Chips 63116
      16 oz (2 cups) heavy cream
      2 oz (1/4 cup) cappuccino base or strongly brewed espresso, cooled
      6 oz (3/4 cup) heavy cream, whipped to soft peaks


      Topping:
      6 small pouches ganache fudge topping (enclosed)
      8 oz chocolate covered espresso beans (optional)

    EQUIPMENT

    Two, 16x12x1-inch nonstick half sheet pans

    Two, 20x3 1/2x2–inch half pipe molds

    METHOD

    Torte:
    Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.


    Cappuccino Mousse:
    Place the heavy cream and cappuccino in a sauce pan and bring to just a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining cream).


    To Assemble:
    For each torte, slice cake into one, 16x3 1/2-inch strip and one, 16x5 1/2-inch strip. Place the 16x5 1/2 inch cake strip in a lined 1/2 pipe mold. Fill the mold with 24 oz Cappuccino Mousse and place the 16x3 1/2-inch cake strip on top to seal the cake. Cover with plastic wrap and freeze until set. Remove torte from mold. Warm six ganache fudge topping pouches unopened in hot tap water 4-5 minutes. Knead pouches to soften ganache and pour over torte. Garnish with espresso beans.

  • Chocolate Cream Cheese Decadence Torte

    A Ghirardelli classic with a creamy new twist. A simple, swirled layer of cream cheese makes this a real guest pleaser. Add a white chocolate piping to the ganache fudge topping for an exquisite presentation.

    • Featuring: Ghirardelli® Chocolate Decadence Torte Mix
    • 732-6122
    • Yield: Three, 9" tortes.
    open/close

    Chocolate Cream Cheese Decadence Torte

    Print open/close

    INGREDIENTS

      Torte:
      54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
      24 oz (12) eggs
      12 oz (1 1/2 cups) butter, melted
      36 oz (9 pouches) ganache fudge topping (enclosed), divided
      24 oz (3 cups) cream cheese, softened
      7 oz (1 cup) sugar
      6 oz (1 cup) Ghirardelli Classic Vanilla White Chips 64104
      1 Tbsp vegetable oil

    EQUIPMENT

    Three, 9" cake pans

    METHOD

    Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between three, generously greased 9-inch round pans


    (34 oz batter each pan). (Paper-lining not recommended.) Place cream cheese in separate mixer bowl. Using a wire whip, mix on medium speed 2 minutes. Scrape bowl and paddle. Add sugar; mix 2 minutes on medium speed or until smooth. Scale cream cheese mixture over torte batter in pans (10 oz mixture each pan). Swirl with knife for marbled effect. Bake in convection oven at 300°F for 43-47 minutes or until center does not jiggle when gently shaken and center is slightly firm to the touch. Cool in pan on wire rack 20 minutes. Run knife around edge and invert onto
    serving plate.


    Topping:
    Warm the remaining ganache fudge topping pouches by placing unopened in hot tap water 4-5 minutes. Remove from water and knead pouches 6-8 times to soften ganache. Cut top off pouches and squeeze two pouches of ganache fudge topping onto each warm torte allowing it to drip down sides. Gently smooth top and sides. Place white chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or just until chips are melted. Stir until smooth. Place in piping bag with fine tip. Before ganache sets, pipe white chip mixture onto ganache making designs as desired. Cool completely before serving.

  • Raspberry Truffle Torte

    Imagine the combination of rich chocolate balanced by a sweet and slightly tart raspberry mousse, whipped to light and airy perfection. Then imagine your guests coming back again and again.

    • Featuring: Ghirardelli® Chocolate Decadence Torte Mix
    • 732-6122
    • Yield: Two, 16" tortes.
    open/close

    Raspberry Truffle Torte

    Print open/close

    INGREDIENTS

      Torte:
      54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Mix 732-6122
      24 oz (12) eggs
      12 oz (1 1/2 cups) butter, melted
      3 small pouches ganache fudge topping (enclosed)


      Filling:
      12 oz (1 1/2 cups) heavy cream
      18 oz (3 cups) Ghirardelli Classic Vanilla White Chips 64104
      6 oz (3/4 cup) heavy cream, whipped to soft peaks
      8 oz (1 cup) raspberry puree or melted raspberry preserves


      Topping:
      6 small pouches ganache fudge topping (enclosed)
      1 lb fresh raspberries (optional)

    EQUIPMENT

      Two, 16x12x1-inch nonstick half sheet pans

    METHOD

    Torte:
    Place torte mix, eggs and melted butter in mixer bowl. Add three pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Divide torte batter between two, generously greased 16x12x1-inch half sheet pans (45 oz batter each pan). Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.


    Filling:
    Place the heavy cream in a saucepan and bring to just a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the white chocolate mixture to lighten; then gently fold in the remaining cream). Fold in raspberry puree.


    To Assemble:
    Slice each cake into three, 16x4-inch strips. Spread 11 oz filling onto top of cake strip. Repeat with remaining cake strips (one completed cake is three cake layers and two layers of filling). Wrap with plastic wrap and freeze two hours or until set. Warm six ganache fudge topping pouches unopened in hot tap water 4-5 minutes. Knead pouches to soften ganache and pour over torte. Garnish with raspberries.

  • Individual Chocolate Almond Decadence Tortes

    These mini-size, premium desserts deliver big taste and guest satisfaction. Surprisingly simple to make, the rich, velvety Ghirardelli Chocolate Torte is perfectly paired with almonds and topped with chocolate ganache.

    • Featuring: Ghirardelli® Chocolate Decadence Torte
    • 732-6122
    • Yield: Makes 27 tortes.
    open/close

    Individual Chocolate Almond Decadence Tortes

    Print open/close

    INGREDIENTS

      Torte:
      54 oz (3 large pouches) Ghirardelli Chocolate Decadence Torte Batter 732-6122
      24 oz (12) eggs
      12 oz (1 1/2 cups) butter, melted
      36 oz (9 small pouches) ganache fudge topping (enclosed)
      1 1/2 tsp almond extract

    METHOD

    Torte:
    Place torte mix, eggs, melted butter and almond extract in mixer bowl. Add 3 pouches ganache fudge topping. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Using #8 scoop, scale batter into 27, generously buttered and floured, six ounce ramekins (3 1/2 oz batter each). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool in ramekins on wire rack 15 minutes. Run knife around edge and invert onto sheet pan.

    Ganache:
    Warm remaining six pouches ganache fudge topping by placing unopened in hot tap water 4-5 minutes. Remove from water and knead pouches 6-8 times to soften ganache. Cut top off pouches and squeeze ganache fudge topping onto warm individual tortes, allowing it to drip down sides. Gently smooth top and sides. Cool completely before serving. Garnish top with sliced almonds, if desired.