$100 Visa Gift Card, Ghirardelli Chocolate Waffles, and Chocolate Toffe Cheesecake

This is a sponsored review by BlogHer and Ghirardelli.

THIS GIVEAWAY IS NOW CLOSED

All right guys and gals, I'm going to give it to you strait. This post has a whole lot to offer you. Two fabulous recipes using Ghirardelli Chocolate..... and a chance to win $100 Visa Gift Card courtesy of  BlogHer . Hot diggidy dog. What a great day.

I will give a small warning. If you don't like chocolate...please avert your eyes. Chocolate is the topic of discussion today, and it's going to be laid on thick. Thick and rich and luscious and delectable and down right fabulous. If those words don't entice you...well then. I'll have to see you another day with some sort of tasty vegetable recipe in tow. I'll be up nights trying to figure how to make it luscious and delectable. But you are worth it...I'll give it my best shot.


As for the rest of you chocolate lovin' readers...we are in for a treat!

If you would like to enter for a chance to win $100 Visa Gift Card then leave me a comment below telling me your favorite way to eat chocolate! Be sure to leave your email address. The winner will be announced on December 16th.

For a second opportunity to win...
1. Tweet about this post with a link to it (and put your tweet URL in a separate comment below)
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3. Read the official rules for alternate form of entry.

If you would like to view some Chocolate Waffles and a delectable Chocolate Toffee Cheesecake.....well then keep on a scrollin' down. You won't be disappointed! 

Chocolate Waffles, dripping with homemade strawberry jam and adorned with a dollop of whip cream. Chocolaty richness in every bite. This recipe comes from The Ghirardelli Chocolate Cookbook.
These Chocolate Waffles are WONDERFUL!!!! My family was thrilled beyond belief when I served them up for breakfast. Some ate them with maple syrup, some with strawberry jam, some just ate them plain. Take your pick. They are good as can be and would make a wonderful holiday breakfast.

Chocolate Waffles

Time: 30 minutes

Yeild: 14 waffles

Recipe from The Ghirardelli Chocolate Cookbook

PRINT RECIPE

2 C flour

1 C Ghirardelli Unsweetened Cocoa Powder

1 T baking powder

2 T sugar

1/2 t salt

2 C milk

4 large eggs, separated

4 T canola oil

1 C Ghirardelli Semi-Sweet Chocolate Chips

1. Combine the baking powder, flour and cocoa in a mixing bowl.

2. In a separate bowl whisk together the milk, egg yolks and oil. Add this mixture to the dry ingredients.

3. In another bowl beat the egg whites on medium speed until soft peaks form. It shouldn't take long, only about 3 minutes.

4. Fold the egg whites into your chocolaty batter.

5. Stir in your chocolate chips and you are ready to roll.

6. Spray your waffle iron with cooking spray and cook until done.

Serve with maple syrup, or strawberry jam.

 CHOCOLATE TOFFEE CHEESECAKE

Chocolate Toffee Cheesecake.  Need I say more. This heavenly dessert would make a wonderful addition to your Thanksgiving Holiday Feast. I for one, am planning on making it...just so I have another chance to eat it. It really is down right SCRUMPTIOUS!!!!
If you are a Cheesecake fan, this dessert it for you.

Chocolate Toffee Cheesecake 

Time: 90 minutes + time 3 hours refrigeration

Yield: 12 servings

Recipe from Jamie Cooks It Up!

PRINT RECIPE

Crust:

30 Oreos

1/3 C melted butter

Filling:

4  8 oz packages cream cheese

1 C sugar

2 t vanilla

1 C sour cream

4 eggs

Topping:

8  oz  Ghirardelli Semi Sweet Chocolate Chips (2/3 of a 12 oz bag)

8  oz whipping cream

dash salt

1/2 t vanilla

1  12 oz bag health toffee pieces

1. For the crust, grind your Oreos in a small food processor. Place the crumbs in a small mixing bowl. 

2. Pour the melted butter over the crumbs and mix to combine well.

3. Get out your handy 10 inch spring form pan. Press the crust crumbs over the bottom of the pan and up 1 inch of the sides. It works well to use the a small measuring cup to help form the crust to the pan.

4. Beat the cream cheese in your stand mixer, or with hand held beaters for about 2 minutes, until smooth. 

5. Add the sugar and vanilla and mix until well combined.

6. Add the eggs one at a time, mixing well between each egg.

7. Stir the sour cream into the mixture, just until incorporated.

8. Place a 9x13 pan of water on the lower rack of your oven.

9. Pour your cheesecake filling over the chocolate crust.

10. Put the cheesecake into a 350 degree oven and bake for 60-70 minutes at 350 degrees. Remove from the oven when a toothpick inserted into the middle of the cheesecake comes out clean.

11. Cool completely on a wire rack and then refrigerate for at least 2 hours. 

12. Put all topping ingredients (but the toffee chips) into a microwave safe bowl. Heat for 30 seconds, and then stir. Keep heating in 30 second increments until the chocolate melts and can easily be incorporated into the cream. Whisk it together well.

13. Set the chocolate topping on the counter and let it set up for about 15 minutes, or until it begins to thicken a bit. You need to be careful here. If you pour it over the top of your cheesecake when it's too thin you'll have a real mess on your hands. You want it thick enough that once you put it on the top of the cheesecake, you can gently push it over the side and it will set nicely. The longer you let it sit, the thicker it will become. 

14. When the topping is the right consistency pour it on top of the cheesecake. Gently push it over the sides in several areas with a spoon.

15. Cover with toffee chips and return to the refrigerator until you are ready to serve.

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