Godiva Chocolate Pudding Pie Recipe Recipe For Zucchini

GODIVA CHOCOLATE ICEBOX PIE RECIPE BY TASTY

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!

GODIVA CHOCOLATE ICEBOX PIE

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!

DARK CHOCOLATE PUDDING

Steps:

• Mix 1/2 cup sugar and flour together in a small bowl.
• Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
• Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
• Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

GODIVA CHOCOLATE PUDDING SHOOTERS (LIQUOR)

Steps:

• Pour liquor into a large measuring cup.
• Add in milk to equal 2 cups.
• Add in pudding mix.
• Whisk by hand, or beat at low speed for two minutes.
• Pour into shooter cups & chill.