Anno LBV & Sumptuous Soft Center Ghiradelli Chocolate Cake

Serve with: Cockburn’s Anno LBV
Yield: 4 servings

• 4 oz. unsalted butter
• 1 bar (4 oz.) 60% Cocoa Ghiradelli Bittersweet Chocolate Baking Bar
• 2 whole eggs
• 2 egg yolks
• 1/3 C. sugar
• ½ tsp. vanilla extract
• 1 Tbsp. cake flour

1. Melt butter and chocolate in double boiler.
2. Mix eggs, yolks, sugar and vanilla at high speed for 10 minutes.
3. Fold in melted chocolate and butter.
4. Fold in flour just until combined
5. Butter and sugar four 6-ounce ramekins and spoon mixture in.
6. Bake at 450F for 9-10 minutes.
7. The center will be soft, but the top and sides will be set.
8. Let rest for 5 minutes, then unmold onto a plate.
9. Serve with raspberries and whipped cream.

For additional recipe ideas, visit www.ghiradelli.com.

Ghirardelli White Chocolate Crème Brûlée

Serve with: Cockburn’s 10 Years Old Tawny
Yield: 4 servings

• 4 large egg yolks, at room temperature
• 1/3 cup sugar
• 2 cups whipping cream
• 1 bar (4 oz) Ghirardelli White Chocolate
• Baking Bar, chopped into small pieces
• 1/2 tsp vanilla extract

1. Preheat oven to 300º F.
2. Whisk egg yolks with sugar in medium bowl until smooth.
3. Bring whipping cream to a simmer in 2-quart saucepan, over medium-high heat.
4. Add white chocolate pieces to simmering whipping cream.
5. Turn off heat and whisk until chocolate is melted.
6. Add white chocolate mixture to egg yolk mixture, one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth.
7. Add vanilla.
8. Pour into four ramekins or custard cups.
9. Place cups in 9" x 13" baking pan or broiler pan. Add enough water so that cups sit in 1.5" of water.
10. Bake until set, about 45 minutes.
11. Serve warm, at room temperature, or refrigerate overnight.

For a delicious crunchy surface: Sprinkle the top of each crème brûlée with 1 teaspoon of sugar and place under broiler until sugar is caramelized.

For additional recipe ideas, visit www.ghiradelli.com.

Ghirardelli Dark Chocolate Truffles

Serve with: Cockburn’s Quinta Dos Canais
Yield: 30 Truffles

• 1/3 cup heavy whipping cream
• 6 Tbsp unsalted butter, cut into small pieces
• 2 cups Ghirardelli 60% Cocoa Bittersweet Chocolate Chips*
• Coating: 1/3 cup Ghirardelli Unsweetened Cocoa or 3/4 cup finely chopped almonds or pecans

1. Bring the cream to a simmer in a small saucepan.
2. Add in the butter and stir until melted.
3. Add chocolate to saucepan.
4. Stir until completely melted and smooth.
5. Remove from heat and pour the chocolate mixture into a shallow bowl.
6. Cool, cover and refrigerate until firm, at least two hours.
7. Roll mixture into 1" balls. Roll each ball in coating.
8. Transfer truffles to prepared container, separating layers with additional waxed paper.
9. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

*Can be replaced by 2 bars of Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bars

For additional recipe ideas, visit www.ghiradelli.com.