Ghirardelli | A Taste of Morning

When shopping recently, I found these Snowman Marshmallows and could’t wait to make a special hot chocolate to go with them. For this recipe I used Ghirardelli Bittersweet Chocolate, Hershey’s Chocolate Mint Candy Canes and Peeps Marshmallows. “Hmmm, yum!” My company and I enjoyed our hot chocolate and cookies.

Candy Cane Hot Chocolate

Makes 3 servings

4.5 oz. bittersweet chocolate, broken into pieces

1/4 c. candy cane pieces (about 3 candy canes broken into pieces)

12 oz. boiling water

4 oz. half and half

whipped cream for garnish

shaved chocolate for garnish

whole candy canes for garnish

marshmallows for garnish, optional

Place chocolate and candy cane pieces in a small non-stick pan. Pour boiling water over chocolate and candy canes. Stir. Turn low heat on under pan. Whisk chocolate mixture until smooth. Whisk in half-and-half and continue to heat mixture until hot, but not boiling. Meanwhile, assemble ingredients for garnishing. Carefully ladle into serving cups and garnish. Serve immediately. Enjoy!

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Chocolat Chaud Recipe

Spiced Mexican Wedding Cookies

Have a great day!

I always need to get an early start on my Thanksgiving planning and preparations. In thinking about what desserts I might want to serve – a month from now – this is one that came to mind. Not only is it completely decadent, but it is also very easy to prepare … which is incredibly nice given all of the work that goes into the holidays. This dish requires only about 15 minutes of work, plus chilling time. The key to its success is the use of fine quality chocolate and bourbon.

Chocolate Bourbon Pots de Creme

makes 8 servings

Ingredients

• 14 oz. best quality bittersweet chocolate (finely chopped)

I used Ghirardelli Twilight Delight Intense Dark 72% Cacao bars.

• 2 lg. eggs (beaten)

• 3 T. really good bourbon

I used Woodford Reserve Bourbon.

• 1 1/3 c. half-and-half

• Lightly sweetened whipped cream, for garnish

• Orange Bourbon Cherries, for garnish (recipe below)

• Gold-colored decorator’s sugar, for garnish (optional)

Directions

1.Place chocolate, eggs and bourbon in the bowl of a large food processor.

2. Scald half-and-half.

3. While running the food processor, pour hot half-and-half through the feed tube. Process until perfectly smooth. (If you don’t have a food processor, beat ingredients in a large mixing bowl.)

4. Ladle into serving cups. Chill for at least three hours before serving. Cover with plastic wrap if making Pots de Creme more than a few hours in advance.

5. Meanwhile, prepare cherries.

6. Just before serving, whip cream. Garnish Pots de Creme with whipped cream, 3 cherries each, and decorator’s sugar. (The sugar adds a little sparkle and also a little crunch.)

Orange Bourbon Cherries

Ingredients

• 1 1/4 c. frozen dark sweet cherries (at least 24 cherries)

• 1/4 maple syrup

• zest from one mandarin orange (or a fragrant-skinned orange), about 1 T.

• 1/4 c. really good bourbon

I used Woodford Reserve Bourbon.

Directions

Place all of the ingredients in a medium-sized saucepan. Gently stir. Simmer for about 5 minutes. Transfer to a clean glass jar. Refrigerate uncovered until cool, then tightly seal jar. Store in refrigerator for up to 2 weeks.