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unsweetened cocoa ×

Breakfast

1 Preheat a waffle iron according to the manufacturer's directions.
2 Sift the flour, cocoa, and baking powder into a bowl. Add the sugar and salt and whisk to thoroughly mix.
3 In another bowl, whisk together the milk, egg yolks, and oil. Add to the flour mixture and whisk gently until just combined.
4 In clean, dry bowl, beat the egg whites with an electric beater at medium speed until they form soft peaks. Fold into the batter and mix in the chocolate chips.
5 Ladle one-third of the batter onto the center of the waffle iron. Close the top and cook until the waffle is crispy on both sides, about 5 minutes. Repeat with remaining batter. Serve immediately.

By Ghirardelli

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Dessert

4.2

1 Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
2 To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
3 In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
4 Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
5 To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

By Ghirardelli

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Dessert American

4.6

1 Melt chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.
2 Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
3 Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.

By Eagle brand

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Dessert American

1 Preheat oven to 350 degrees F. Line 2 muffin pans with paper liners; set aside.
2 Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
3 In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 1 minute.
4 In a separate bowl, mix together the vanilla, oil, and buttermilk.
5 With the mixer on low speed, add the flour mixture in 3 parts, alternating with the liquids; beat until combined after each addition, scraping down the sides of the bowl as needed.
6 Divide the batter evenly between the cups so that each is two-thirds full. Bake, rotating halfway, until a toothpick inserted into the center of a cupcake comes out clean, about 15 to 18 minutes. Transfer cupcakes to a wire rack to cool.
7 Chocolate Frosting: Melt chocolate chips in a double boiler; stir occasionally until smooth, about 5 minutes.
8 In a separate bowl, stir together the cocoa and boiling water. Let both the chocolate and the cocoa mixture cool to room temperature.
9 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the melted chocolate on low speed, and then beat in the cocoa mixture.
10 To Assemble: Pipe frosting onto cupcakes. Let frosting set for 5 minutes. Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting.

By Ghirardelli

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