Godiva Dark Chocolate Pudding Pie Recipes

DARK CHOCOLATE PUDDING

Steps:

• Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
• Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
• Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.

DARK CHOCOLATE PIE WITH COCOA NIB PRALINE

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.

DARK CHOCOLATE PUDDING PIE

Steps:

• Chop up 4 squares of Bakers chocolate. Set aside.
• With a cheese grater, grate the remaining two squares of chocolate into a bowl or bin. Set aside.
• Mix together Chocolate Pudding mix and milk in a medium saucepan.
• Turn stove onto medium heat, add chopped chocolate, and mix continuously until mixture reaches a rolling boil. The chocolate will melt.
• Carefully pour pudding into Ready Crust. Wait 1 minute, then sprinkle grated chocolate on top. Sprinkle more or less to your tasting. Using all will create a delicious, crisp chocolate shell.
• Let pie cool on counter for 20 minutes before transferring to the fridge where it should set for at least 4 hours.
• Serve alone or with whipped cream!

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.

GODIVA CHOCOLATE PIE

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.

DARK CHOCOLATE CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.