Chilled Chocolate Cream (Serves 6) Ingredients: 2 Cups Ginger's Hot Chocolate Mix 2 Cups Water 1/2 tsp. Vanilla Extract Instructions: 1. Over medium heat, bring Ginger Elizabeth Hot Chocolate Mix and the water to a boil while whisking constantly in a heavy bottom pan. 2. Remove from the heat and add the vanilla. 3. Pour into 3-4 oz. ramakins and chill overnight. 4. Serve with a dollop of whipped cream and enjoy. Molten Chocolate Cake (Serves 10) Ingredients: 2 Sticks (8 oz.) Butter 1 Package (8 oz.) Ginger's Hot Chocolate Mix 2 1/4 Cups Powdered Sugar – sifted 5 Egg Yolks 5 Eggs 1 Cup Pastry Flour – sifted Instructions: 1. Preheat oven to 350° F 2. Melt the chocolate and butter together over a double boiler. Remove from the heat. 3. Mix in the sifted powdered sugar watching for lumps. 4. Add the yolks and eggs. Mix thoroughly. 5. Add the sifted flour and mix until just combined with no lumps. 6. Spray 4 oz. ramekins or a muffin tin with nonstick spray. Fill the containers with the batter using a spoon or scoop. 7. Bake at 350° F for 6 minutes. Rotate and bake for another 6 minutes. Remove from the oven and serve. European Hot Chocolate (Serves 2) Ingredients: 1 Cup Ginger's Hot Chocolate Mix 9 oz. Milk or Water Instructions: 1. Heat the Milk and the Hot Chocolate Mix together over medium heat in a heavy bottom pan. Whisk constantly. 2. Remove from the heat just before the mixture comes to a boil. 3. Let cool a little and serve.

Ginger Elizabeth Chocolates
1801 L Street Suite 60 • Sacramento, CA 95811
P 916.706.1738 • F 916.706.1783

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