BAKING MIX

Decadence your guests will savor, and creativity they will remember.

Sample a few of the following recipes for inspiration to build your own signature dessert and increase profit potential, using Ghirardelli Baking Mixes.

  • Baked Alaska

    Baked Alaska

    Make an impression with this tantalizing, rich dessert featuring moist layers of Ghirardelli chocolate cake and dark chocolate ice cream, topped with caramelized meringue.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: Two, 2-layer 9" cakes.
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    Baked Alaska

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    Baked Alaska

    INGREDIENTS

      3 1/2 lb. Ghirardelli Ultimate Chocolate Cake Mix 732-6120, half batch
      18 oz. water
      12 oz. eggs
      6 oz. vegetable oil
      28 oz. dark chocolate ice cream
      1 qt. meringue, see recipe below
      8 ea. egg whites
      2 1/2 C. granulated sugar
      1 tsp. cream of tartar

    METHOD

    Meringue:
    Beat egg whites until foamy, add cream of tartar and sugar. Continue beating until the egg whites are very stiff.

    Cake:
    Combine batter and ingredients in a mixing bowl, scraping the sides to create a homogeneous mixture. Scale the batter into greased or paper-lined 9" pans.
    Bake until the center of the cake springs back to the touch (approximately 25 minutes). Un-mold cakes and cool on rack.

    To Assemble:
    Place cakes in the base of a 9" ring mold (or spring-form pan) and top with softened ice cream, spreading evenly across the top of the mold. Freeze until set. Pipe meringue around the entire surface of the cake and lightly caramelize with a torch.

  • Brownie S'mores

    Brownie S'more

    This fun twist on the traditional brownie recipe incorporates an elegant meringue topping, graham cracker crust and extra rich Ghirardelli double dark chocolate.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 24 large brownies
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    Brownie S'more

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    Brownie S'mores

    INGREDIENTS

      5 C. graham cracker crumbs
      1 C. butter (melted)
      3 1/2 lb. Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
      12 oz. water (heated, 120°F)
      12 oz. meringue*
      8 ea. egg whites (large)
      2 1/2 C. granulated sugar
      1 tsp. cream of tartar

    METHOD

    • 1. Combine graham cracker crumbs with melted butter and press into a lightly greased half sheet pan.
    • 2. Place water and brownie mix into a bowl and blend to create homogenous mixture.
    • 3. Pour mixture onto graham cracker crust and bake for approximately 30-35 minutes.
    • 4. Cool to room temperature.
    • 5. Pipe meringue rosettes over the entire surface of the brownie and caramelize with a confectionery torch.


    *Sub-Recipe for Meringue: Beat egg whites until foam appears. Add cream of tartar and sugar. Continue beating until the egg whites are very stiff. (Yield=1 Qt.)

     

  • Brownie Souffle

    Double Dark Brownie Soufflé

    Tantalize their taste buds with this super rich chocolate confection. Double dark chocolate brownie mix is transformed into a simple soufflé with just a few ingredients, then topped with whipped cream and cocoa powder.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 20 ea. 4 oz. desserts
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    Double Dark Brownie Soufflé  

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    Brownie Souffle

    INGREDIENTS

      3 3/4 lbs. Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
      8 oz. water
      8 oz. vegetable oil
      3 ea. large eggs (slightly beaten)
      8 ea. large egg whites (beaten until stiff eggs are formed)
      1 qt. heavy cream (whipped with sugar until soft peaks are formed, optional garnish.)
      1/4 C. powdered sugar
      1 Tbl. cocoa powder (optional garnish)

    METHOD

    • 1. Add brownie mix and all remaining ingredients in a mixing bowl. Beat to incorporate, scraping periodically.
    • 2. Gently fold in whipped egg whites.
    • 3. Pour mixture into a lightly greased ramekins and bake at 325°F in a conventional oven (275°F convection oven) for about 22 minutes.
    • 4. Garnish with whipped cream and cocoa powder.
  • Chocolate Caramel Cake

    An elegant, moist cake complemented by rich chocolate chips, Ghirardelli ganache icing and praline caramelized nuts.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: 1 each, 2 Layer 9" Cake.
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    Chocolate Caramel Cake

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    INGREDIENTS

      Cake:
      3 1/2 lb. 1/2 batch. Ghirardelli Ultimate Chocolate Cake Mix 732-6120
      18 fl oz (2 1/4 cups) water
      12 oz (6) eggs
      6 oz vegetable oil


      Chocolate Ganache Icing:
      3 lb Ghirardelli Semi-Sweet Chips 63116
      32 oz heavy cream, chilled.
      1 Tbsp vanilla extract


      Praline Caramelized Nuts:
      3/4 cup granulated sugar
      3 Tbsp water
      1/2 cup shelled almonds (walnuts, filberts or pine nuts can be substituted.)
      4 oz pralines
      fresh flowers

    METHOD

    Cake:
    Place cake mix, water, eggs and oil in mixer bowl. Using paddle, mix on low speed 30 seconds. Scale the batter into greased or paper lined 9" pans. Bake until the center of the cake springs back to the touch (approximately 25 minutes). Un-mold cakes and rack cool.


    Chocolate Ganache:

    Place the heavy cream and vanilla in a saucepan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Whip ganache over ice until light and fluffy. Yield: 5 Lb.


    Praline Caramelized Nuts:

    In a saucepan, bring the sugar, and water to a boil. When the temperature reaches 266˚F, add the nuts and stir until a dark caramel is formed. Pour mixture onto a lightly oiled baking sheet or marble slab. Spread the nuts out evenly. Cool. Break into pieces or puree in a processor. Yield: 11 oz.

    For Praline Powder- grind pralines in a food processor until a coarse powder is formed. (uses- cake bases, ganache fillings). For Praline Nut Paste- grind pralines in a food processor until an oily paste is formed (uses- batters, ice cream custard and fillings).


    To Assemble:
    Spread icing between layers of cake. Spread icing on the exterior until a 2 layer cake is assembled. Pipe a shell border on the edges of the cake and garnish with praline pieces and fresh flowers.

  • Dessert Sliders – Double Mocha & Chocolate Raspberry

    The popularity of sliders on the menu just got sweeter. Mini Ghirardelli cupcakes filled with raspberry white chocolate and mocha cream fillings topped with Ghirardelli chocolate ganache.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: Makes 90 sliders.
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    Dessert Sliders – Double Mocha & Chocolate Raspberry

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    INGREDIENTS

      Cake:
      3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
      18 fl oz (2 1/4 cups) water
      12 oz (6) eggs
      6 fl oz (3/4 cup) vegetable oil


      Chocolate Ganache:

      24 fl oz (3 cups) heavy cream
      36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
      Raspberry White Chocolate Filling:
      16 fl oz (2 cups) heavy cream
      36 oz (6 cups) Ghirardelli Classic Vanilla White Chips 64104
      12 fl oz (1 1/2 cups) heavy cream, whipped to firm peaks
      16 oz (1 1/2 cups) seedless raspberry preserves, stirred until smooth
      red food color (optional)


      Mocha Cream Filling:
      12 fl oz (1 1/2 cups) heavy cream
      1/3 oz (3 Tbsp) espresso powder
      18 oz (3 cups) Ghirardelli Semi-Sweet Chips 63116
      40 fl oz (5 cups) heavy cream, whipped to firm peaks

    METHOD

    Cake:
    Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Using #40 scoop (1 oz), fill prepared mini muffin pans. For standard oven, bake at 350°F 14 - 15 minutes; for convection oven, bake at 300°F 12 -13 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes before removing from pan. Cut each cupcake horizontally. Set aside.


    Chocolate Ganache:

    Bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth.


    Raspberry White Chocolate Filling:

    Bring 16 oz cream just to a boil and pour over white chocolate 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 white chocolate mixture to lighten; then gently fold in the remaining whipped cream. Fold in raspberry preserves and food color, if desired. Chill until ready to assemble.


    Mocha Cream Filling:
    Combine 12 oz cream with espresso powder. Bring 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 mocha mixture to lighten; then gently fold in the remaining whipped cream. Chill until ready to assemble.


    To Assemble:
    Using a pastry bag, pipe desired filling onto bottom half of split cupcake. Place top of cupcake over filling. Place filled slider on wire rack. Drizzle each with warm ganache. Chill until ready to serve.

  • Mini Black Forest Shooter

    Dessert shooters with layers of moist, elegant Ghirardelli chocolate cake, white and dark chocolate mousse and cherries. Perfect as an individual dessert or served in a flight.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: 18 Servings.
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    Mini Black Forest Shooter

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    INGREDIENTS

      Cake:
      3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
      18 fl oz (2 1/2 cups) water
      12 oz (6) eggs
      6 fl oz (3/4 cup) vegetable oil


      Dark Chocolate Mousse:

      4 fl oz (1/2 cup) heavy cream
      6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
      2 fl oz (1/4 cup) heavy cream, whipped to soft peaks


      White Chocolate Mousse:
      4 fl oz (1/2 cup) heavy cream
      6 oz (1 cup) Ghirardelli Classic Vanilla White Chips 64104
      2 fl oz (1/4 cup) heavy cream, whipped to soft peaks
      8 oz Kirsch Cherries
      18 Chocolate Feather Scrolls (optional)

    METHOD

    Cake:
    Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into prepared (lightly greased or paper-lined) 16x12x1-inch half sheet pan. For standard oven, bake at 350°F 30-35 minutes; for convection oven, bake at 300°F 20-25 minutes. Cool completely. Cut into 2 inch rounds.


    Dark 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.


    White Chocolate Mousse:

    Bring cream just to a boil and pour over white 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.


    To Assemble:
    Pipe white chocolate mousse into the base of a shot glass, top with chocolate cake round and cherries; alternate with dark chocolate mousse until glass is full. Top with white chocolate mousse and garnish with chocolate scroll.

  • 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.
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    Mini Chocolate Cappuccino Cups

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    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 Chocolate Hazelnut Napoleons

    Delectable brownie rounds of dark cocoa and bittersweet chocolate chips topped with Ghirardelli chocolate mousse, garnished with hazelnut brittle.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie
    • 732-6114
    • Yield: 12 Servings.
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    Mini Chocolate Hazelnut Napoleons

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    INGREDIENTS

      Brownie:
      3 3/4 lb (1 pouch) Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
      8 fl oz (1 cup) water
      7 1/2 fl oz (1 cup) vegetable oil
      6 oz (3) eggs


      Hazelnut Mousse:
      16 oz (2 cups) sweet hazelnut base or Nutella®
      8 fl oz (1 cup) heavy cream, whipped to soft peaks


      Hazelnut Brittle:

      7 oz (1 cup) granulated sugar
      4 oz (1 cup) hulled hazelnuts

    METHOD

    Brownie:
    Place brownie mix, water, oil and eggs in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Do Not Over Mix. Scale batter into prepared (lightly greased or paper-lined) 16x12x1-inch half sheet pan. For standard oven, bake at 325°F 40-45 minutes; for convection oven, bake at 275°F 40-45 minutes. Cool completely. Cut 36, 2 inch rounds.


    Hazelnut Mousse:
    Whip hazelnut base until soft. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the hazelnut base to lighten; then gently fold in the remaining whipped cream.


    Hazelnut Brittle:
    Place sugar in a heavy sauce pan and cook over medium heat until a brown caramel is formed. Add in the hazelnuts and stir until combined. Spread onto parchment-lined baking sheet. Cool completely, then break into desired pieces. (Store the unused hazelnut brittle in an air-tight container.)


    To Assemble:
    Pipe mousse onto a brownie round and top with brownie round. Alternate until the tower has three layers. Garnish with hazelnut brittle. Drizzle with melted milk chocolate, if desired.

  • 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
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    Mini Raspberry Mousse Bombes

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    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.

  • Retro Ding Dong

    This ultimate childhood indulgence is made with rich and moist Ghirardelli chocolate cake and filled with white chocolate mousse for a delicious blast from the past.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: 24 each 3"x3" Rounds.
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    Retro Ding Dong

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    INGREDIENTS

      Cake:
      3.5 lb Ghirardelli Ultimate Chocolate Cake Mix 732-6120
      18 fl oz water
      12 oz (6) eggs
      6 oz vegetable oil


      White Chocolate Mousse:
      12 oz Ghirardelli Classic Vanilla White Chips 64104
      8 oz heavy cream
      4 oz heavy cream, whipped to soft peaks


      Chocolate Ganache:
      30 oz Ghirardelli Semi-sweet Chips 63116
      20 oz heavy cream
      1 tsp vanilla extract
      12 oz milk chocolate, melted (optional)

    METHOD

    Cake:
    Sift cake mix to remove chocolate chips. Combine cake mix, water, eggs and oil in a mixing bowl, scraping the sides to create a homogenous mixture. Scale the batter into greased or paper 1/2 sheet pan. Bake until the center of the cake springs back to the touch (approximately 25 minutes). Un-mold cake and rack cool.


    White Chocolate Mousse:
    Place 8 oz heavy cream in a sauce pan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Combine 4 oz whipped cream in a two stage mixing process. Yield: 1.5 lb.


    Chocolate Ganache:
    Place the heavy cream and vanilla in a sauce pan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature. Yield: 3.125 lb.


    To Assemble:
    Cut out 3"x3" rounds of cake and pipe approximately 1 oz of white chocolate mousse into the center. Place cakes on a wire rack and glaze with chocolate ganache. Chill the cakes until the ganache is firm. Garnish the top of each cake by piping milk chocolate in a thin stream.

  • 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.
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    Torte Mary Ann

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    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.
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    Cappuccino Creme Torte

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    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.
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    Chocolate Cream Cheese Decadence Torte

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    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.

  • Coffeehouse Chocolate Cheesecake

    A silky smooth chocolate and cream cheese filling over a delectable brownie base of double dark chocolate. One taste and "indulgence" will take on a whole new meaning for your guests.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 192 – 2" Servings.
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    Coffeehouse Chocolate Cheesecake

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    INGREDIENTS

      Brownie Base:
      7 1/2 lb (2 pouches) Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
      16 fl oz (2 cups) brewed coffee
      12 oz (6) eggs
      7 1/2 fl oz (1 cup) vegetable oil


      Cheesecake:

      96 oz (12 cups) cream cheese, softened
      56 fl oz (7 cups) sweetened condensed milk
      54 oz (9 cups) Ghirardelli Semi-Sweet Chips 63116, melted
      24 oz (12) eggs
      24 oz (3 cups) vanilla yogurt
      2 Tbsp instant coffee granules

    EQUIPMENT

    Four, 16x12x1-inch half sheet pans

    METHOD

    Brownie Base:
    Place brownie mix, coffee, 12 oz (6) eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Continue to mix on low speed 30 seconds. Scale batter into four, prepared 16x12x1-inch pans (38 oz batter each pan). Bake in convection oven at 300°F for 12 minutes.


    Cheesecake:
    Place cream cheese in separate mixer bowl. Using a paddle, mix on medium speed 3 minutes or until smooth. Add sweetened condensed milk, melted chocolate chips, 24 oz (12) eggs, yogurt and coffee granules. Change to low speed and mix 1 minute. Scrape bowl and paddle. Continue to mix 2 minutes or until mixture is smooth. Scale cream cheese mixture over baked crust (63 oz mixture each pan). For standard oven, bake at 350°F 35 – 40 minutes; for convection oven, bake at 300°F 35 - 40 minutes or until the center of the pan does not jiggle when pan is gently shaken. Chill completely before cutting. Garnish with whipped cream and chocolate shavings, if desired.

  • Colossal Chocolate Cake

    What can we say? Four layers of pure chocolate deliciousness, punctuated by semisweet chocolate morsels of Ghirardelli goodness. And if that's not enough chocolate to stop your guests in their tracks, the Ghirardelli chocolate frosting and chip coating will.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: Two, 4-layer 9" cakes.
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    Colossal Chocolate Cake

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    INGREDIENTS

      Cake:
      7 lb (full box) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
      36 oz (4 1/2 cups) water
      24 oz (12) eggs
      12 oz (1 1/2 cups) vegetable oil
      36 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116 (optional)


      Ganache Icing:
      3 lb Ghirardelli Semi-Sweet Chips 63116
      1 qt heavy cream

    METHOD

    Cake:
    Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into eight, lightly greased or paper-lined, 9-inch round pans (23 oz batter each pan). Bake in a convection oven at 300°F 20-25 minutes. Cool completely.


    Ganache Icing:

    Place the heavy cream in a saucepan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature.


    To Assemble:
    For each four-layer cake, spread 1 cup icing on one cake layer. Place second cake layer over iced layer. Repeat until four layers are assembled. Spread icing over top and sides of cake. Press chocolate chips into sides of cake, if desired. Garnish by piping with additional icing.

  • Individual Molten Chocolate Cakes

    Triple chocolate brownie cakes provide the perfect complement for our silky, smooth filling of chilled ganache. These charming, petite cakes deliver a surprising burst of sheer chocolate satisfaction.

    • Featuring Ghirardelli® Triple Chocolate Chip Brownie Mix
    • 732-6116
    • Yield: 36 ramekins.
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    Individual Molten Chocolate Cakes

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    INGREDIENTS

      Ganache Filling:
      18 oz (3 cups) Ghirardelli Semi-Sweet Chips 63116
      12 fl oz (1 1/2 cups) whipping cream


      Cake:
      7 1/2 lb (2 pouches) Ghirardelli Triple Chocolate Chip Brownie Mix 732-6116
      16 fl oz (2 cups) water
      15 fl oz (2 cups) vegetable oil
      12 oz (6) eggs

    EQUIPMENT

      36, 6 oz ramekins

    METHOD

    Ganache Filling:
    Place chocolate chips in medium bowl. Heat whipping cream in heavy saucepan over low heat until low boil. Pour cream over chocolate chips. Stir until chocolate is melted and mixture is smooth. Place in refrigerator until firm.


    Cake:
    Place brownie mix, water, oil and eggs in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Do Not Over Mix. Using #20 scoop, scale cake batter into 36 prepared, six ounce ramekins (2 1/4 oz batter). Using #60 scoop (1 rounded Tbsp), scale chilled ganache filling over cake batter layer. Using #20 scoop, scale remaining cake batter over ganache filling in ramekins. Place ramekins on baking sheets. Bake in convection oven at 275°F for 30-35 minutes. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired. Serve warm.

  • 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.
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    Raspberry Truffle Torte

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    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.

  • Supreme Chocolate Mousse Cake

    A deliciously dense cake loaded with chocolate chips supports an airy but firm whipped chocolate mousse. The cocoa butter coating adds a velvety texture that makes this dessert not only visually appealing, but incredibly sumptuous.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: Two, 9" mousse cakes.
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    Supreme Chocolate Mousse Cake

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    INGREDIENTS

      Cake*:
      3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
      18 oz (2 1/4 cups) water
      12 oz (6) eggs
      6 oz (3/4 cup) vegetable oil


      Mousse:
      12 oz (6 cups) Ghirardelli Semi-Sweet Chips 63116
      8 oz (1 cup) heavy cream
      8 oz (1 cup) heavy cream, whipped to soft peaks


      Chocolate Cocoa Butter Spray (optional):
      6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
      6 oz cocoa butter


      Chocolate Orb Flower (optional):

      16 oz (2 1/2 cups) Ghirardelli Semi-Sweet Chips 63116

    EQUIPMENT

      Four, 9-inch cake pans
      Two, 9-inch ring mold
      Sphere molds
      Thick plastic sheet
      Industrial paint sprayer

    METHOD

    Cake:
    Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Scale batter into four,* lightly greased or paper-lined, 9-inch round pans (23 oz batter each pan). Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.


    Mousse:
    Place the heavy cream 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).


    Chocolate Cocoa Butter Spray:
    Temper chocolate. Temper cocoa butter. Pour tempered chocolate and tempered cocoa butter into paint sprayer.


    Chocolate Orb Leaves:
    Temper chocolate and pour into 1/2 sphere molds. Remove when set and assembled into whole spheres. Using an off-set metal spatula spread chocolate on plastic sheet, resembling a leaf. Set and assemble to the base of the chocolate orb.


    To Assemble:
    Cut one cake in half, horizontally to make 2 layers. For each cake, place one half of the cake in the base of a ring mold. Pour 14 oz chocolate mousse evenly over cake, freeze until set. Unmold cake and spray with chocolate cocoa butter mixture to create a velvet finish. Garnish top of cake with the chocolate orb flower.

    *NOTE: This will make four, 9-inch cakes. Use one, 9-inch cake to make two mousse
    cakes. Reserve and freeze the other three cakes for future use.

  • Ultimate Chocolate Layer Cake

    This beautiful showpiece combines Ghirardelli dark and classic white chocolate. We don't use the word "ultimate" lightly. But any dessert this rich, this moist and this visually appealing truly takes the cake.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: Two, 9" layer cakes.
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    Ultimate Chocolate Layer Cake

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    INGREDIENTS

      Cake:
      3 1/2 lbs (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
      18 fl oz (2 1/2 cups) water
      12 oz (6) eggs
      6 fl oz (3/4 cup) vegetable oil


      Icing Filling:
      1 1/2 lb Ghirardelli Semi-Sweet Chips 63116
      16 fl oz Heavy Cream


      Ganache:
      18 oz (3 cups) Ghirardelli Semi-Sweet Chips 63116
      12 fl oz (1 1/2 cups) heavy cream


      Topping:
      4 oz (2/3 cup) Ghirardelli Classic Vanilla White Chips 64104
      4 tsp vegetable oil

    EQUIPMENT

      Four, 9"round cake pans

    METHOD

    Cake:
    Place cake mix, water, eggs and 6 fl oz (3/4 cup) vegetable oil in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scale batter into four lightly greased or paper lined, 9-inch round pans. Bake in convection oven at 300°F for 20-25 minutes.


    Icing Filling:
    Place the heavy cream in a sauce pan and bring to a boil. Pour over chocolate and gently whisk to incorporate. Cool to room temperature.


    Ganache:

    Place chocolate chips in medium bowl. Heat cream in heavy saucepan over low heat until low boil. Pour cream over chocolate chips. Using a whisk, stir until chocolate is melted and mixture is smooth.


    Topping:

    Place white chips and 4 teaspoons oil in microwave on HIGH 45 seconds or just until chips are melted. Stir until smooth. Place into piping bag with fine tip.


    To Assemble:
    Use 1 cup icing filling for each double layer cake. Spread ganache over top and sides of cake (15 oz ganache each cake). Before ganache sets, pipe white chip mixture onto ganache, making designs as desired. Cool completely before serving.

  • Zebra Mini Bundts

    Ultra-moist, Ghirardelli Chocolate Cake in a classic form decorated with white and milk chocolate.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: 20 mini bundt cakes.
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    Zebra Mini Bundts

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    INGREDIENTS

      Cake:
      3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
      18 fl oz (2 1/4 cups) water
      12 oz (6) eggs
      6 fl oz (3/4 cup) vegetable oil


      White Ganache:
      18 oz (3 cups) Ghirardelli Classic Vanilla White Chips 64104
      12 fl oz (1 1/2 cups) heavy cream
      Chocolate Ganache:
      6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
      4 fl oz (1/2 cup) heavy cream

    EQUIPMENT

      Four, 9"round cake pans

    METHOD

    Cake:
    Place cake mix, water, eggs and oil in mixer bowl. 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 20, well-greased mini bundt pans (4 1/2 oz batter each pan). For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 22-26 minutes. Let cool 10 minutes, then remove from pan and cool completely.


    White Ganache:

    Place white chips in medium bowl. Heat 12 fl oz (1 1/2 cups) cream in heavy saucepan over low heat until low boil. Pour cream over white chips. Stir until chips are melted and mixture is smooth. Set aside.


    Chocolate Ganache:

    Place chocolate chips in medium bowl. Heat 4 fl oz (1/2 cup) cream in heavy saucepan over low heat until low boil. Pour cream over chocolate chips. Stir until chocolate is melted and mixture is smooth.


    To Assemble:
    Spoon white ganache over mini bundt cakes and let drizzle down side. Pipe chocolate ganache over white ganache.

  • Cappuccino Ice Cream Sandwiches

    Cappuccino Ice Cream Sandwiches

    A classic treat with a Ghirardelli twist. This ice cream sandwich delivers an intense chocolate blast of dark cocoa and bittersweet chocolate chips infused with coffee.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: Two each, 1/2 pipe cakes.
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    Cappuccino Ice Cream Sandwiches

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    Cappuccino Ice Cream Sandwiches	INGREDIENTS

      Brownies:
      7.5 lb Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
      16 oz brewed coffee
      15 oz vegetable oil
      12 oz (6) large eggs, slightly beaten
      To Assemble:
      9 lb coffee ice cream, softened
      12 oz coffee ganache, melted (optional)
      1 oz cocoa powder
      1 oz powdered sugar



    METHOD

    Brownies:
    Add brownie mix, coffee, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Chill and cut into 96 square pieces.


    To Assemble:
    Scoop 3 oz. of coffee ice cream on a brownie square and top with another brownie square. Place in freezer until firm. Drizzle with coffee ganache and dust with cocoa powder and powdered sugar.

  • Caramel Fudge Lava Brownies

    A warm Ghirardelli chocolate brownie filled with caramel and ganache. Topped with vanilla ice cream. This decadent dessert is sure to leave your guests asking for more.

    • Featuring: Ghirardelli Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 36 servings.
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    Caramel Fudge Lava Brownies

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    INGREDIENTS

      Brownies:
      7.5 lb Ghirardelli Double Dark Chocolate Brownie 732-6114
      16 oz water
      15 oz vegetable oil
      12 oz (6) large eggs, slightly beaten


      Caramel:

      8 oz granulated sugar
      4 oz brown sugar, packed
      4 oz light corn syrup
      4 oz evaporated milk
      16 oz heavy whipping cream
      8 oz butter
      1.25 tsp vanilla extract


      Chocolate Ganache:
      6 oz Ghirardelli Semi-sweet Chips 63116
      4 oz Heavy Cream, whipped to soft peaks
      Topping
      3 Tbsp vanilla ice cream

    METHOD

    Brownies:
    Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture (2/3 full) into a lightly greased, individual 6 oz. ramekins and bake at 325˚F in a conventional oven (275˚F convection oven) for about 30 minutes. Cool.


    Caramel:
    Combine sugar, brown sugar, corn syrup, milk, whipping cream and butter in a heavy sauce pan. Stir gently and cook until the temperature of the mixture reaches 250˚F. Remove from heat and stir in vanilla. Transfer caramel onto a lightly greased pan. Cool completely before cutting. Store caramel pieces wrapped in wax paper.


    Chocolate Ganache:
    Bring cream, just to a boil and pour over chocolate chips. Blend to incorporate mixture with a whisk, stirring gently. Emulsify blended mixture with a small burr-mixer. Cool until solid.


    To Assemble:
    Stuff 1 oz caramel pieces and 1 oz ganache pieces into the center of the brownie. Microwave individual desserts for service and top with vanilla ice cream, caramel and fudge sauce.

  • Chocolate Almond Cupcakes

    Decadent chocolate cupcakes, sure to please your guests. These ultra-moist cupcakes are covered with creamy almond fudge icing and rolled in Turbinado sugar for the ultimate finishing touch.

    • Featuring: Ghirardelli® Ultimate Chocolate Cake Mix
    • 732-6120
    • Yield: Makes 3 dozen cupcakes.
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    Chocolate Almond Cupcakes

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    INGREDIENTS

      Cupcakes:
      3 1/2 lb (1 pouch) Ghirardelli Ultimate Chocolate Cake Mix 732-6120
      18 fl oz (2 1/4 cups) water
      12 oz (6) eggs
      6 fl oz (3/4 cup) vegetable oil
      2 teaspoons almond extract
      4 oz (1 cup) sliced almonds
      melted butter
      turbinado sugar


      Icing:
      2 1/2 lb (8 1/4 cups) Krusteaz Creamy Fudge Icing Mix 732-0740
      7 1/2 fl oz (scant 1 cup) hot water
      1 1/4 teaspoons almond extract
      sliced almonds (optional)
      toasted coconut (optional)

    METHOD

    Cupcakes:
    Place cake mix, water, eggs, oil and almond extract in mixer bowl. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Mix on low speed 30 seconds. Add sliced almonds and continue to mix on low speed 15 seconds. Using #20 scoop (2 1/2 oz batter), scale batter into well-buttered, cupcake pans. For standard oven*, bake at 350°F 18-23 minutes; for convection oven, bake at 300°F 15-20 minutes or until toothpick inserted into center comes out clean. Let cool 3 minutes, then remove from pan and cool completely. Brush cupcakes sides with melted butter and dip in turbinado (raw) sugar to coat the cupcake sides.


    For Icing:
    Prepare icing mix as directed on package, adding almond extract. Ice cupcakes. Sprinkle with sliced almonds and toasted coconut, if desired.

    *For presentation, bake cupcakes in standard oven.

  • Chocolate Velvet Brownie Cheesecake

    Delicious Ghirardelli chocolate cheesecake atop a brownie with an intense chocolate blast of dark cocoa and bittersweet chocolate chips.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 24 ea. desserts.
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    Chocolate Velvet Brownie Cheesecake

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    INGREDIENTS

      Brownies:
      3.75 lb Ghirardelli Double Dark Chocolate Brownie 732-6114
      8 oz water
      8 oz vegetable oil
      6 oz (3) large eggs


      To Assemble:
      64 oz cream cheese, softened
      28 oz sweetened condensed milk
      12 oz sour cream
      6 ea large eggs, slightly beaten
      8 oz Ghirardelli Semi-Sweet Chips 63116, melted
      8 oz heavy cream, whipped (optional)

    METHOD

    Brownies:
    Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased 1/2 inch sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Let cool and cut into 4" round pieces.


    To Assemble:
    Place brownie rounds in the base of a lightly greased 4" spring form pan or muffin tin. Combine cream cheese, condensed milk and cream cheese in a large bowl and mix until smooth, scrape the bowl. Add eggs, melted chocolate and mix until a homogenous mixture is formed. Pour over baked brownie rounds and bake for 35 minutes or until center of cheesecake does not move. Chill before cutting and garnish with whipped cream and shaved chocolate.

  • Fried Banana Brownie à la Mode

    Ghirardelli brownies with banana dipped in Krusteaz Belgian Waffle Batter, covered in bread crumbs and deep fried. Served with ice cream and drizzled in chocolate and caramel sauce.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 24 servings.
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    Fried Banana Brownie à la Mode

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    INGREDIENTS

      Brownies:
      3.75 lb Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
      8 oz water
      8 oz vegetable oil
      6 oz (3) large eggs


      Topping:
      72 oz fresh banana, sliced into thin pieces
      1 qt Krusteaz Belgium Waffle Batter 731-0360, prepared
      4 cup Japanese bread crumbs
      12 oz chocolate fudge sauce
      12 oz caramel sauce
      72 oz vanilla ice cream

    METHOD

    Brownies:
    Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased 1/2 inch sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Let cool and cut into 6"x2" pieces.


    To Assemble:
    Place sliced bananas in between two layers of cut brownies. Dip into batter and dredge in bread crumbs. Place on parchment lined sheet pan and freeze until firm. Deep-fry until golden brown. Serve with ice cream, chocolate and caramel sauce.

  • 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.
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    Individual Chocolate Almond Decadence Tortes

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    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.

  • Molten Chocolate Caramel Brownies

    This Ghirardelli Chocolate dessert delivers an intense chocolate blast of dark cocoa and bittersweet chocolate chips with a twist.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 36 servings.
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    Molten Chocolate Caramel Brownies

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    INGREDIENTS

      Brownies:
      3.75 lb Ghirardelli Double Dark Chocolate Brownie mix 732-6114
      8 oz. water
      8 oz. vegetable oil
      6 oz (3) large eggs, slightly beaten
      Caramel:
      8 oz granulated sugar
      4 oz brown sugar, packed
      4 oz light corn syrup
      4 oz evaporated milk
      16 oz heavy whipping cream
      8 oz butter
      1.25 tsp. vanilla extract


      To Assemble:
      72 ea Phyllo sheets
      16 oz butter, melted
      36 oz caramel, chilled and cut into 1 oz pieces
      72 oz fresh banana, sliced into thin pieces
      12 oz chocolate fudge sauce
      12 oz caramel sauce
      72 oz vanilla ice cream (optional)

    METHOD

    Brownies:
    Add brownie, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes. Let cool and cut into 3 oz pieces.


    Caramel:
    Combine sugar, brown sugar, corn syrup, milk, whipping cream and butter in a heavy sauce pan. Stir gently and cook until the temperature of the mixture reaches 250˚F. Remove from heat and stir in vanilla. Transfer caramel onto a lightly greased pan. Cool completely before cutting. Store caramel pieces wrapped in wax paper.


    To Assemble:
    Lightly baste Phyllo sheet with melted butter and place a second sheet on top. Place 3 oz. of brownie, caramel and bananas in the center of the sheet. Encapsulate ingredients with the sides of the Phyllo, folding evenly. Roll Phyllo into cylindrical form and baste exterior lightly with butter. Chill until firm and pan-fry or bake until golden brown. Serve with ice cream and chocolate a caramel sauce.

  • Raspberry Swirl Brownie Cheesecake

    A layer of delicious cheesecake atop Ghirardelli Double Dark Chocolate Brownies with topped with a raspberry drizzle.

    • Featuring: Ghirardelli® Double Dark Chocolate Brownie Mix
    • 732-6114
    • Yield: 24 ea. desserts.
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    Molten Chocolate Caramel Brownies

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    INGREDIENTS

      Brownies:
      3.75 lb Ghirardelli Double Dark Chocolate Brownie Mix 732-6114
      8 oz water
      8 oz vegetable oil
      6 oz (3) large eggs, slightly beaten


      Toppings:

      64 oz cream cheese, softened
      28 oz sweetened condensed milk
      12 oz sour cream
      12 oz (6) large eggs, slightly beaten
      4 Tbsp raspberry preserves, slightly diluted with water
      16 oz fresh raspberries (optional)
      8 oz heavy cream, whipped (optional)

    METHOD

    Brownies:
    Add brownie mix, water, oil and eggs in a mixing bowl. Beat to incorporate, scraping periodically. Pour mixture into a lightly greased sheet pan and bake at 325˚F in a conventional oven (275˚F convection oven) for about 40 minutes.


    To Assemble:

    Place brownie rounds in the base of a lightly greased 4" spring form pan or muffin tin. Combine cream cheese, condensed milk and sour cream in a large bowl and mix until smooth, scrape the bowl. Add eggs and mix until a homogenous mixture is formed. Pour over baked brownie rounds and drizzle with raspberry mixture, swirling in with a knife point. Bake for 35 minutes or until center of cheesecake does not move. Chill before cutting and garnish with whipped cream and fresh raspberries.