4 ounces Guittard chocolate chips
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy whipping cream
1 teaspoon Madagascar vanilla
1 pinch salt
Put the cream and chocolate on medium and heat, stirring constantly, until smooth. Let cool. Whisk the eggs in a mixing bowl until light and fluffy (for about 1-2 minutes.) Whisk in the sugar, a little at a time, then continue whisking until completely blended. Add the cream, vanilla and salt and blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups whole milk, divided
5 ounces Guittard chocolate chips finely chopped
1/2 cup chilled heavy whipping cream
1/3 cup Toffee crunch
Whisk sugar, cornstarch and salt in saucepan. Add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium heat until mixture thickens and comes to boil. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.
Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
Process gelato base in ice cream maker according to manufacturer’s instructions, adding toffee during last minute of churning.
Chocolate Frozen Banana’s
Remember those good ol’ frozen chocolate bananas we had when we were kids, or the ones the vendors sell at the fairgrounds? Oh yes, the perfect blend of frozen banana flavor and just the right amount of chocolate. So creamy and refreshing, great for hot days!
4 medium bananas - with no green showing at all, but not brown and mushy.
8 sucker sticks
2 bags of milk or dark Guittard chocolate (recommended for it’s shiny finish after freezing)
Dipping Decorations: edible decorations, candy crunch, granola, chopped nuts, crushed Oreos
Line a sheet pan with waxed paper. Before peeling, cut each banana in half across the middle. Insert a sucker stick into the cut end of each banana in its peel, pushing the stick half way in. Peel the banana. Place the bananas on the sheet pan and freeze for 1 hour. Melt the chocolate in 30 second intervals, being careful not to scorch the chocolate. Dip the frozen banana into the chocolate, rolling it around to cover completely. Sprinkle your decorations onto the chocolate covered banana very quickly before the chocolate cools. Return to the freezer. Once frozen, store the banana in an airtight container, because chocolate will absorb the odors in your freezer.
Supplies: Guittard dark, milk and white chocolates, short truffle mold, premium raspberry preserves (I like All-Fruit), coffee or kaluha flavoring oil, red candy coloring, heavy cream.
Filling:
Place one bag of dark chocolate in a microwavable plastic bowl with 1/3cup heavy cream and microwave at 30 second intervals until chocolate begins to melt (usually 2 intervals). Stir in about 10 drops of coffee flavored oil. Place the mixture in the freezer to set up.
Melt about 1/2 cup of white chocolate and stir in several drops of red color until it is a light raspberry colored hue. Place in a piping bag or squeeze bottle and pipe lines or random swirls into the truffle mold cavities. Allow chocolate to set.
Melt milk chocolate and fill cavities halfway. Turn mold upside down and swirl to coat sides of the cavities. Empty excess chocolate back into bowl. Place mold in freezer to set chocolate shell.
Fill shells with about 1 teaspoon of raspberry jam and a ball of the set mocha truffle filling and top off each cavity with melted milk chocolate. Freeze to set truffles, unmold and put in truffle cups for an professional look!
Thanks to a reader’s suggestion, we tried it and we loved it! A perfect blend of sweet and salty! Yum!
1/2 bag of popped microwave popcorn.
1/2 bag of Guittard milk chocolate melted in 30 second intervals.
Poor the melted chocolate over the popcorn and stir until all the popcorn is covered. Place in the refrigerator until chocolate is cooled.
Enjoy!
1 Jar of marshmallow cream
1.5 bags of Guittard dark chocolate
3/4 pound of bulk Peter’s Caramel
3/4 cup peanuts
1 bag of Guittard milk chocolate
In a microwave safe bowl, microwave the chocolate in 30 second intervals to avoid scorching. In another microwave safe bowl, melt the caramel in 30 second intervals. (CAREFUL! HOT HOT HOT!)
Mix the first 4 ingredients together. Spread the mixture on a greased cookie sheet and lay flat. When cool cut into 1 inch by 2 inch squares. Dip the squares into melted Guittard milk chocolate using the dipping tool. Set on wax paper in the refrigerator to cool.
Enjoy!
Berries with Warm Dark Chocolate Ganache
2 cups cut strawberries
1 cup raspberries
1 cup blueberries
1 bag of Guittard dark chocolate
1/2 cup heavy cream
1/2 tsp Bourban Vanilla Extract
Rinse berries and pat dry. Mix berries and divide in 8 dishes.
In a microwave bowl melt dark chocolate in 30 second intervals. Add lukewarm cream. Stir until smooth; mix in vanilla extract. Cool slightly; drizzle sauce over fruit.
For a variation, add brownies below the fruit and poor the sauce over the whole dessert.
New items added for Fall! Check out the website and look for new molds, including baby and wedding molds, and Halloween molds, and Fall leaf candy decorations.
Over the last couple of months I have posted a few honorable
mentions from our recipe contest. The current contest ends on November 1st and we have not yet chosen a winner for the $50 in credit to our store, but I thought I would
post this one!
2 lb powdered sugar
1 can sweet condensed. milk
2 cubes butter
Banana flavored candy flavoring oil flavor to taste (4-8 drops)
1 cup mini marshmallows, chopped or ground in food processor
Mix together then form into balls with the truffle scoop and refrigerate for 15 minutes. Dip them in melted Guittard milk chocolate. Sprinkle the truffles while they are still wet with graham cracker crumbs. Let cool in the refrigerator for 15 minutes.
I love things that sound weird but taste incredible! We had these at a party last night!
4 bananas
2 ounces Guittard semi-sweet chocolate chip
2 ounces of Toffee Candy Crunch
2 ounces miniature marshmallows
Whipped cream or ice cream, optional
Step 1: Preheat grill. Using a sharp knife, make a slit along most of the length of the unpeeled banana skin and almost through the bananas. Push chocolate chips and marshmallows and toffee into the slits; push the bananas closed. Wrap each banana tightly in aluminum foil.
Step 2: Place the banana packets on the grill rack and cook for 10 minutes, turning the packets after five minutes. Remove from the grill. Carefully open the banana packets and remove the cooked bananas from the aluminum foil. Note: You can serve in the aluminum foil.
Step 3: If desired, serve with either whipped cream or ice cream. Serve with a teaspoon to scoop out the cooked banana flesh covered in melted chocolate.
From whatscookingamerica.net
Chili Con Chocolate
4 slices bacon, diced
2 tbsp. olive oil
1 c. chopped onion
1 lb. ground beef
28 oz. can tomatoes
2 - 3 tbsp. chili powder
1 1/2 tbsp. ground unsweetened chocolate
1 1/2 tsp. garlic salt
1 tsp. cumin
1/4 tsp. pepper
16 oz. can kidney beans
1/2 c. chopped green pepper
Brown meat and bacon. In a slow cooker stir in oil and onion. Add meat. Add tomatoes, chili powder, ground chocolate, garlic salt, cumin, and pepper; heat to boiling. Add kidney beans and green pepper. Simmer, covered, 4 or more hours.
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