Impressive Sweet and Savory Chocolate Desserts made with Ghirardelli

Instructions

Step 1.
Using a food processor, grind the sandwich cookies into fine crumbs. Mix the crumbs with melted butter to create a sandy mixture.

Step 2.
Press the mixture into a springform cheesecake pan to make a bottom crust with a 1-inch rim.

Step 3.
Bake at 350 degrees F for approximately 10 to 15 minutes, until set. Remove from oven and allow to cool completely.

Step 4.
Lower oven temperature to 325 degrees F.

Step 5.
To make the cheesecake base, mix the cream cheese and sugar in a stand mixer with paddle attachment until light and fluffy.

Step 6.
On the slowest mixer speed, add the eggs one at a time, allowing each egg to become fully incorporated. Scrape down the sides of the bowl as needed.

Step 7.
Add vanilla extract.

Step 8.
Add the melted chocolate and scrape down the sides of the bowl, mixing until the chocolate is completely incorporated.

Step 9.
Pour the mixture into the cooled chocolate crust.

Step 10.
Whisk caramel and miso paste together and drizzle over the cheesecake. Using a butter knife, swirl caramel and miso into the cheesecake batter.

Step 11.
Wrap the bottom of the pan with foil to keep moisture out.

Step 12.
Place the cheesecake pan in a roasting pan. Fill the roasting pan with water halfway up the height of the cheesecake.

Step 13.
Bake the cheesecake approximately 45 minutes. It should be somewhat set but still wobbly when shaken.

Step 14.
Take the cheesecake out of the oven and allow it to cool at room temperature for at least 2 hours.

Step 15.
Refrigerate overnight.

Instructions

FILLING

Step 1.
Place chocolate chips and cream in a medium microwave-safe bowl.

Step 2.
Microwave on high for 1 and ½ minutes, stirring every 20 seconds. Stir until completely smooth.

Step 3.
Add peanut butter and salt; stir with a silicone spatula until completely smooth.

Step 4.
Place the mixture in the refrigerator and chill 30 minutes, or until it has thickened and is starting to firm up.

Step 5.
Add rice cereal; stir with a silicone spatula until incorporated.

Step 6.
Chill the mixture until firm enough to roll into balls, about 1 hour.

Step 7.
Scoop out slightly rounded tablespoonfuls of the mixture and roll into balls. Arrange the balls on a baking sheet lined with wax paper or parchment.

Step 8.
Place balls in freezer while you prepare the coating.

COATING

Step 1
Place chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave on high for 1 and ½ minutes, stirring every 20 seconds. Stir until completely smooth.

Step 2
Using a fork, dip each ball into the chocolate mixture, turning to completely coat them. Lift the balls out of the chocolate, tapping or scraping against the side of the bowl to remove excess chocolate.

Step 3
Return the balls to the lined baking sheet. Sprinkle with gold sprinkles or sanding sugar. Chill until set. Store the balls in the refrigerator.

Instructions

BROWNIE

Step 1.
Pre-heat the oven to 325 degrees F.

Step 2.
Whisk together melted butter, sugar, and brown sugar. Add eggs one at a time, whisking to combine.

Step 3.
Whisk in vanilla extract, oil, and instant espresso.

Step 4.
On top of the wet ingredients, sift together flour, cocoa powder, and baking soda. Whisk them into the brownie batter until just combined.

Step 5.
Fold in the semi-sweet chocolate chips.

Step 6.
Pour batter into a 9x13 pan and spread evenly.

Step 7.
Bake at 325 degrees F for 30 minutes, or until a toothpick inserted comes out clean.

Step 8.
Allow the brownie to cool completely.

MARMALADE

Step 1.
Combine orange marmalade with cayenne pepper, and adjust to taste. Set aside.

CHOCOLATE MOUSSE

Step 1.
Whip cream and vanilla to soft peaks.

Step 2.
Place the chocolate chips and the vanilla cream in a medium-size microwave-safe bowl. Microwave at 50 percent power, stirring every 20 seconds. Repeat until completely smooth.

Step 3.
Place egg yolks and sugar in a double boiler and whisk continuously until sugar has dissolved.

Step 4.
Place the warm yolk mixture in the bowl of a stand mixer and whip on high speed until light and fluffy, and mostly cooled. While this is whipping, spread orange marmalade in a thin layer on top of the cooled brownie.

Step 5.
Once the yolk mixture is fully whipped, fold it quickly into the melted chocolate.*

Step 6.
Fold ⅓ of the whipped cream into the mousse.

Step 7.
Quickly fold the remaining whipped cream into the mousse. Immediately spread the chocolate mousse on top of the brownie-and-marmalade layer.

Step 8.
Garnish the mousse with more chocolate mini baking chips.

*Note: When you add the whipped egg yolks to the melted chocolate, the mixture may seem to have seized. Keep mixing and work quickly to incorporate the cream, and you will end up with a smooth chocolate mousse.