Prep Time 30 minutes Chill Time 2 hours Serves 12
Ingredients
1 package Ghirardelli white chocolate chips
A quarter of a pie pumpkin
1 stick unsalted butter
1/2 tablespoon cinnamon
1/2 tablespoon powdered ginger
1 teaspoon nutmeg
Pie Crust
Preheat oven to 450 degrees farenheit.
Cube a pie pumpkin. For tips on cutting a pumpkin, see the techniques section of the Cooking With Weston Recipe Book. Simmer in 1/2 stick of butter until soft. Puree pumpkin with the other half of the stick of butter and all of the spices in the Roma Sauce Maker.
Bake pie crust until fully cooked, about 12 minutes. For a recipe for homemade pie crust, visit the recipe book.
In a double boiler, melt white chocolate chips. Stir pumpkin puree into melting white chocolate. Once it is fully blended, pour into pie crust.
Chill in the refrigerator for two hours or until hardened.
Prep Time: 15 min Chill Time: 1 hr
Ingredients
1 package Ghirardelli White Chocolate Chips
1 package Ghirardelli Bittersweet Chocolate Chips
A quarter of a pie pumpkin
1 stick unsalted butter
1 tablespoon cinnamon
1/2 tablespoon crystallized ginger
1/2 tablespoon powdered ginger
1 teaspoon nutmeg
Cube a pie pumpkin. For tips on cutting a pumpkin, see the techniques section of the Cooking With Weston Recipe Book. Simmer in 1/2 stick of butter until soft. Puree pumpkin with the other half of the stick of butter, and all of the spices.
In a double boiler, melt white chocolate chips. In a saucepan, melt dark chocolate. Stir pumpkin puree into melting white chocolate. Once both are melted, pour dark chocolate into a baking pan with a Weston Baking Mat underneath. Pour the pumpkin spice white chocolate on top of the dark chocolate. With a toothpick, marble the chocolate together.
Chill in the refrigerator for one hour or until chocolate hardens. Break into pieces.
