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Chocolate Recipes

Chocoloate-mousseBirdie’s Original Chocolate Mousse

– 2 cups Birdie’s chocolate warmed to 100 degrees
– 1 pint whipping cream, whipped about three minutes or until firm, not dry

In a chilled glass bowl add one-half of whipped cream to the 100 degree chocolate whisk until fully incorporated .  Whisk gently, fold in the remaining whipped cream with a rubber spatula. Fold until all of the whipped cream is completely mixed with ganache. Chill.

(Suggestion: Put in pastry bag and pipe with star tip. Add a raspberry on top w/ whipped cream.)



RJP_BirdieChoc-Hot-sq.Birdie’s Hot Chocolate

– 1 cup Birdie’s dark chocolate ganache
– 1 cup chocolate milk

Combine the ingredients in a small sauce pan. Keep on low heat and whisk constantly until Birdie’s ganache is fully melted and warmed to the desired temperature. Makes two cups.If desired, add a quarter teaspoon of coffee extract, or a quarter teaspoon of vanilla extract, or ground cinnamon to taste

Birdie’s Creme En Glace

– 1/2 cup vanilla ice cream
– 1/2 cup Birdie’s ganache

Melt together in a pan. When fully incorporated, spoon over your favorite ice cream.

Contact Us to learn more about the chocolate and to place an order. Due to the fluctuation in the chocolate market pricing will be subject to change. Contact us for current price.