GODIVA CHOCOLATE ICEBOX PIE
Yield 6-8
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray. 2.Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened. 3. Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving 1/2 inch of space from the top of the pan. 4. Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25-30 minutes. 5. Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth. 6. In a medium, microwave-safe bowl, combine the chopped Godiva Signature Collection Dark Chocolate Mini Bars and 1/4 cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined. 7. Add the cocoa mixture to the bowl of melted chocolate and whisk to combine. 8. In a large bowl, whip the remaining 2 3/4 cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1 1/3 cups of whipped cream to a separate bowl and set aside. 9. Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, 1/3 at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen. 10. Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1hour, until the filling is firm. 11. Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use. 12. Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva Signature Collection Dark Chocolate Mini Bar on each of the whipped cream dollops. 13. Cut the pie into 6-8 slices and use a vegetable peeler to shave curls of the remaining Godiva Signature Collection Dark Chocolate Mini Bar on top of each slice. 14. Enjoy!
GODIVA CHOCOLATE PIE
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Melt butter and chocolate in top of double boiler. Set aside to cool. Beat eggs until light and thick. Add next 5 ingredients. Add chocolate and butter mixture. Mix well. Pour into pie shell. Bake 30-35 minutes or until top is crusty and filling is set. Do not overbake. This pie does not need meringue. Pie can be served warm and topped with ice cream or whipped cream.
Nutrition Facts : Nutritional Facts Serves
GODIVA CHOCOLATE ICEBOX PIE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate sandwich cookie, granulated sugar, unsalted butter, hot water, dark cocoa powder, vanilla extract, Godiva® Signature Collection Dark Chocolate Mini Bars, heavy cream, granulated sugar, kosher salt, powdered sugar, Godiva® Signature Collection Dark Chocolate Mini Bars, Godiva® Signature Collection Dark Chocolate Mini Bars
Provided by Godiva
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray.
- Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened.
- Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving ½ inch of space from the top of the pan.
- Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25-30 minutes.
- Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.
- In a medium, microwavable-safe bowl, combine the chopped Godiva® Signature Collection Dark Chocolate Mini Bars and ¼ cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.
- Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.
- In a large bowl, whip the remaining 2¾ cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1⅓ cups of whipped cream to a separate bowl and set aside.
- Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, ⅓ at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.
- Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1 hour, until the filling is firm.
- Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use.
- Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva® Signature Collection Dark Chocolate Mini Bar on each of the whipped cream dollops.
- Cut the pie into 6-8 slices and use a vegetable peeler to shave curls of the remaining Godiva® Signature Collection Dark Chocolate Mini Bar on top of each slice.
- Enjoy!
Nutrition Facts : Calories 1080 calories, Carbohydrate 66 grams, Fat 100 grams, Fiber 6 grams, Protein 10 grams, Sugar 53 grams
GODIVA MILK CHOCOLATE MOUSSE CAKE
This is an AHA moment - when you present this cake! As you can see, it's a bit labor intensive (to say the least!) but well worth it.This is one of the desserts that we are making to take to a friends' house on the 10th of December, where we are having a reunion of "old" friends. There is only 1 "girl" whom we have know for only 10 years up to 67 years. Godiva web site. ;)
Provided by Manami
Categories Dessert
Time 6h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- MAKE THE CHOCOLATE GENOISE:
- Preheat oven to 350°F
- Lightly butter bottom of 9-inch springform pan and line with parchment paper.
- Sift together flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt.
- Beat whole eggs, egg yolks, oil, 1/2 cup sugar and vanilla in bowl until tripled in volume, using electric mixer at medium-high speed.
- Add flour all at once, folding until just combined.
- Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until cake springs back when touched lightly.
- Cool completely in pan on wire rack.
- MAKE THE CHOCOLATE GANACHE:.
- Place chocolate in microwave-safe bowl.
- Microwave on medium (50% power) for 1 minute; stir.
- Microwave 30 seconds more or until chocolate is softened; stir until smooth.
- Add Godiva Liqueur, oil and vanilla, stirring to combine.
- Cool to room temperature.
- Beat heavy cream in bowl until soft peaks form, using electric mixer at medium-high speed.
- Gently fold whipped cream into chocolate mixture.
- ASSEMBLE THE CAKE:.
- Loosen genoise from pan, using a knife.
- Remove side of springform pan; carefully remove paper.
- Cut cake horizontally into two equal layers.
- Place one layer cut side up in bottom of springform pan.
- Spread half of the mousse on cake.
- Place top layer on mousse and spread with remaining mousse.
- Cover and refrigerate for 3 to 4 hours or until mousse is set.
- MAKE THE GANACHE:.
- Place chocolate, corn syrup and vanilla in bowl.
- Heat heavy cream in saucepan over medium heat to a simmer.
- Pour over chocolate mixture.
- Let stand 30 seconds.
- Stir until smooth and let cool.
- MAKE THE RASPBERRY SAUCE:.
- Puree raspberries in food processor.
- Strain through a fine-meshed sieve into small bowl.
- Stir in sugar and Chambord.
- Refrigerate sauce until needed.
- TO SERVE:.
- Spread side of cake with ganache, reserving 1/3 cup.
- Drizzle top of cake with more ganache, using a fork.
- Garnish with raspberry sauce, fresh raspberries, and a sprig of mint.
Nutrition Facts : Calories 594.6, Fat 39.9, SaturatedFat 19.7, Cholesterol 164.6, Sodium 97.3, Carbohydrate 46, Fiber 6.3, Sugar 30, Protein 8.2
GODIVA FROZEN CHOCOLATE TURTLE PIE
Decadent and oh so delicious! From the Godiva web site. Freezing time varies, I let it freeze overnight.
Provided by Manami
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- MAKE THE CRUST:.
- In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined.
- Press mixture onto bottom & up sides of 9" glass pie plate.
- Freeze for 30 minutes or until firm.
- MAKE THE ICE CREAM FILLING:.
- Spread half of softened ice cream into prepared pie shell.
- Top with chopped chocolate candies and pecans.
- Spread with remaining ice cream.
- Cover pie with plastic wrap and freeze while preparing caramel layer.
- MAKE THE CARAMEL LAYER:
- In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup.
- Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling.
- Remove pan from heat and whisk in cream and vanilla until blended.
- Let mixture cool to room temperature.
- Spoon caramel mixture over ice cream layer in pie shell, covering it completely.
- Freeze pie for 20 minutes, until caramel layer is set.
- MAKE THE CHOCOLATE GLAZE:.
- Place chocolate in medium bowl.
- In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil.
- Pour hot cream mixture over chocolate.
- Let stand for 30 seconds to melt chocolate.
- Gently whisk until smooth.
- Let cool for 5 minutes or until slightly thickened.
- Remove pie from freezer and pour glaze over top of caramel layer, covering it completely.
- Freeze pie until ready to serve.
- GARNISH THE PIE:.
- Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks.
- Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7).
- Pipe cream around top edge of pie.
- Garnish with chopped chocolate candies.
- Serve immediately.
Nutrition Facts : Calories 927.6, Fat 70.5, SaturatedFat 31.7, Cholesterol 119.3, Sodium 267.2, Carbohydrate 77.6, Fiber 7.3, Sugar 48, Protein 10.7
DARK CHOCOLATE PIE WITH COCOA NIB PRALINE
Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.
Provided by Elizabeth Falkner
Categories Milk/Cream Mixer Chocolate Egg Dessert Bake Thanksgiving Kid-Friendly Quick & Easy Mother's Day Back to School Pecan Fall Spring Shower Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 24
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.
- Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.
- For cocoa nib praline:
- Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer at room temperature.)
- For chocolate filling:
- Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
- Using electric mixer, beat cream and powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces.
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