Even if you only follow my posts just a little, you probably know that I am no baker. I've been pleasantly surprised over the years to find that there are many others out there just like me, but when given an opportunity to try out the new Ghirardelli Gourmet Baking chocolates I thought okay I'll utilize my minimal baking skills to produce some chocolaty good desserts for my family.  

The first one I tried was the 100% Cacao, unsweetened. I decided to make the recipe that was featured on the back of the package. The Ghirardelli Chocolate Terrine (see recipe below) had to be one of the most decadent and delicious desserts I've ever made and it was sooo easy to make. Although I did make one modification - Instead of whipped cream I served the terrine with a raspberry coulis (frozen raspberries that I pureed in the blender and sweetened with a little sugar and lemon juice).  My husband and daughter were so excited that I'm lucky I got to try any of it. The texture was silky and smooth and the almond crust was a nice contrast.  The terrine is also elegant and will impress your guests when you whip it out at your next gathering. This recipe is definitely one to add to your recipe box. 

My oldest daughter loves chocolate pudding and every now and again I like to treat her to what I call my "Fancy Chocolate Pudding" or quite simply Pots de Creme.  This time I used the Ghirardelli Bittersweet chocolate and once again we had another winner.  Super rich and satisfying, I knew it was good when I caught my daughter liking the inside of her empty ramekin.  Well, by the time I got around to trying out the last baking chocolate in the new collection, the 58% Cacao, semi-sweet, needless to say, I was all baked out (remember I told you guys I wasn't a baker). What did I do with that bag of chocolate?  I parked myself on the sofa with a pile of my favorite magazines and a glass of Cabernet Sauvignon and nibbled on some of the best chocolate I've had in a really long time.  So if any of you are real chocolate lovers and love baking with it, you definitely have to give this new line a try.  

Ghirardelli Chocolate Terrine

Recipe courtesy of Ghirardelli Chocolate Company

Prep Time : 1 hour

Crust

• 1 cup whole natural almonds, toasted
• 1/4 cup firmly packed brown sugar
• 2 ounces (4 tablespoons) unsalted butter, melted
  

Spray an 8 1/2 x 4 1/2 x 2 1/2 inch (4 cup) loaf pan with non stick spray. Line with plastic wrap, making sure the plastic wrap adheres to the corners of the pan.

In a food processor, coarsely chop the almonds. Put them in a bowl and stir in the brown sugar and then the melted butter. Mix until the nuts are evenly moistened. Press the nut mixture evenly into the bottom of the prepared pan.

Refrigerate for 30 minutes.

Chocolate Filling

• 10 ounce Ghirardelli Gourmet 100% Cacao Unsweetened Chocolate
• 2 ounce unsalted butter
• 2 cup heavy whipping cream
• 1 1/2 cup confectioners' sugar
• 2 tbsp vanilla extract
• 1/4 tbsp salt
  

Melt the chocolate and butter together in a double boiler or microwave. In a bowl, whisk together the cream, sugar, vanilla, and salt. Whisk in half of the chocolate until smooth and then whisk in the remaining cream. Spread in the pan over the nut mixture. Tap the pan on the counter to eliminate any air bubbles. Refrigerate until firm, about 4 hours.

Place the terrine upside down on a piece of parchment paper. Remove the pan and carefully peel off the plastic wrap. Place a cutting board on top of the terrine and invert the terrine and the cutting board so it is crust side down. With a sharp knife, cut the terrine into 1-inch slices. (Clean off the knife between each slice.) Place on individual plates and serve with Chantilly cream.

Chantilly Cream

• 1 cup heavy (whipping) cream
• 1 tbsp vanilla extract
• 2 tbsp granulated sugar

Put all the ingredients in a large bowl. Whisk the cream just until it holds its shape. Refrigerate the cream until ready to use.
 

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