Chocolate

Godiva Chocolate Recipes

Godiva Brownies

 

Yield: 24 bars
Difficulty: *Easy
Preparation: 45 minutes plus baking and cooling times

Special Equipment:

3 (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2/3 cup butter
5 eggs, at room temperature
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup Godiva Liqueur
1/2 cup all-purpose flour
2 cups chopped walnuts

1.  Preheat oven to 375°F. Grease 15 x 10 x 1-inch jellyroll pan.
2.  Place chocolate and butter 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. Cool 10 minutes.
3.  Beat eggs, sugar, salt and vanilla in mixing bowl until thick and lemon-colored, using electric mixer at high speed. Add liqueur and chocolate mixture, mixing well.
4. Add flour, mixing just until combined. Stir in walnuts. Spread batter in prepared pan. Bake 20 minutes or until no imprint remains when touched lightly with finger. Cool in pan on a wire rack. Cut into 24 bars. Store bars in an airtight container.

Godiva Chocolate Coconut Sensation

 

Yield: 16 servings or 27 cupcakes
Difficulty: Intermediate
Preparation: 1 hour plus baking and standing times

Chocolate Cake:

2 bars (1.5 oz. each) Godiva Dark Chocolate, broken up
1 cup water
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk, or 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup

Coconut Filling:

1 egg
2/3 cup light cream
2/3 cup sugar
2 tablespoons butter
1 1/2 cups flaked coconut

Easy Chocolate Glaze:

1/3 cup light corn syrup
3 tablespoons butter
2 tablespoons water
4 bars (1.5 oz. each) Godiva Dark Chocolate, coarsely chopped

Make the cake:

 

1. Preheat oven to 350 °F. Line two 9-inch round cake pans with parchment or waxed paper.
2. Place chocolate and water in microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth. Cool to room temperature.
3. Sift together flour, baking soda and salt. Set aside.
4. Beat butter in large mixing bowl until softened, using an electric mixer on medium to high speed.
5. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Add vanilla. Combine buttermilk and melted chocolate. Alternately add flour mixture and chocolate mixture, beating on low speed after each addition just until combined. Pour batter into prepared pans.
6. Bake 30 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.

Make the coconut filling:

 

Slightly beat egg in a medium saucepan. Stir in light cream, sugar and butter. Cook and stir over medium heat about 5 minutes or until mixture boils and thickens. Remove from heat. Stir in coconut. Cover and cool completely.

 

Make the chocolate glaze:

 

Combine corn syrup, butter and water in a small saucepan. Cook and stir over medium heat until mixture boils. Remove from heat. Add chocolate and stir gently until smooth. Cool for 5 minutes. Stir until smooth.

 

Assemble the cake:

 

Place one cake layer on serving plate. Spread with coconut filling. Top with remaining cake layer. Spread chocolate glaze over top and sides of cake. Allow cake to set completely. (If desired, decorate cake as in photo before glaze sets. See To decorate cake.)

 

To decorate cake:

 

Place 1 bar (1.5 oz.) Godiva Solid Ivory in small microwave-safe cup. Microwave on medium (50%) for 1 minute. Stir until smooth. Spoon into parchment cone. Decorate edge of cake as shown. Add 2 Godiva Solid Ivory chicks and 3 foil-wrapped eggs. Chill in refrigerator 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

 

For Glazed Chocolate Easter Cupcakes:

 

1. Prepare cake as directed, but pour batter into paper lined 3-inch muffin cups, filling two-thirds full. Place 1 spoonful coconut filling in each.
2. Bake in preheated 350°F oven for 20 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Cool completely on wire racks.
3. Prepare chocolate glaze as directed. Spread glaze on cupcakes. Top with Godiva chicks or foil-wrapped eggs.

Chocolate Macadamia Peanut Butter Chip Cookies

 

Yield: 32 cookies
Difficulty: *Easy
Preparation: 20 minutes plus baking and cooling times

Cookies:

2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter, slightly softened
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
4 bars (1.5 ounces each) Godiva Dark Chocolate, cut into chunks
1 cup (6 ounces) peanut butter chips
3/4 cup salted or unsalted macadamia nuts, coarsely chopped*

Make the cookies:

 

1.  Preheat oven to 350°F. Mix together flour and baking soda. Set aside
2.  Beat butter in mixing bowl at medium high speed until creamy, about 1 minute, using electric mixer. Gradually add granulated and brown sugar and beat until light and fluffy, about 2 minutes. Add the vanilla extract and eggs, one at a time, beating well after each addition. At low speed, add dry ingredients in three additions, mixing just until blended. Add chocolate, peanut butter chips and macadamia nuts and stir just until blended.
3.  Drop dough by scant 1/4 cupfuls onto a non greased baking sheets, about 3 inches apart. Bake for 11 to 13 minutes or until light brown on the edges.  Transfer to wire racks and cool completely.

*If using unsalted macadamia nuts, add 1 teaspoon salt with dry ingredients.

 

Chocolate Raspberry Petit Fours

 

Yield: Approximately forty-eight 1-inch squares
Difficulty: Intermediate
Preparation: 2 hours 30 minutes plus baking and cooling times

Raspberry sponge cake:

1 1/3 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2/3 cup Raspberry Puree*
3 tablespoons unsalted butter
1 tablespoon Chambord (raspberry flavored liqueur)
3 large eggs
1 cup superfine sugar
1 teaspoon vanilla extract

Raspberry ganache:

1 1/3 cups heavy cream
2/3 cup Raspberry Puree*
16 bars (1.5 oz. each) Godiva Dark Chocolate, chopped
2 tablespoons Chambord (raspberry flavored liqueur)

Decoration:

2 bars (1.5 oz. each) Godiva Solid Ivory, chopped
Red food coloring

Optional garnish:

Fresh raspberries
Sugared mint leaves

 

Make the raspberry sponge cake:

1.  Preheat oven to 350°F. Butter 15-inch by 10-inch jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper
2.  Sift flour, baking powder and salt. Set aside.
3.  Mix Raspberry Purée and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
4.  Place eggs, sugar and vanilla extract in large mixing bowl. Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and carefully pour the hot Raspberry Purée into egg mixture, beating well. Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
5.  Bake for 12 to 15 minutes or until the cake springs back when lightly touched. Cool the cake in the pan for 5 to 10 minutes. Invert onto a wire rack and peel off the parchment paper. Cool completely.

Make the raspberry ganache:

 

Heat the cream and Raspberry Purée in a medium saucepan over medium heat to a boil, stirring occasionally. Remove from heat. Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into a jelly roll or baking pan. Cover with plastic wrap and let the stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring Ganache to room temperature or gently reheat until spreadable.)

 

Assemble the Petits Fours:

 

1. Cut cake in half crosswise, making two 10-inch by 7 1/2-inch rectangles. Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer. Wrap cake in plastic wrap and freeze until firm, about 1 hour.
2. Cut cake into 1-inch squares. Place half the cake squares on a wire rack set over a baking sheet. Freeze remaining cake squares. Place the remaining Raspberry Ganache in a 4-cup microwave-safe measuring cup with a pouring spout. Microwave on medium (50%) for 1 minute. Stir until smooth. (Ganache should be thin enough to pour.) Slowly drizzle the Ganache over each Petit Four, coating all sides evenly. Return any Ganache on baking sheet to measuring cup. Repeat melting and pouring the Ganache over cakes until each Petit Four is coated. Repeat with remaining cake squares. Chill the Petits Fours in the refrigerator for 15 minutes.

Decorate the Petits Fours:

 

Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%) for 1 minute. Stir until smooth. Tint pink with red food coloring. Spoon into parchment cone and decorate the Petits Fours, as desired. (Or, drizzle the Petits Fours with melted pink coating, using a spoon.) Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

*To make Raspberry Purée, thaw 1 1/2 packages (12 ounces each) frozen unsweetened raspberries. Press berries through a fine-mesh strainer, using a rubber spatula. This yields approximately 1 1/3 cups purée, which is enough for the cake and Ganache.

Crêpes de Godiva

 

Yield: 8 crepes
Difficulty: Easy 
Preparation: 45 minutes plus cooking and chilling times

 

Crêpes:

1 large egg
2/3 cup all-purpose flour
2/3 cup milk
2 tablespoons butter, melted
1/4 cup Godiva Liqueur
1 tablespoon granulated sugar

Pastry Cream:

5 large egg yolks
1/3 cup granulated sugar
1/2 teaspoon grated orange zest
7 tablespoons all-purpose flour
2 2/3 cups milk, scalded
3/4 cup Godiva Liqueur, divided

Garnish:

Sweetened whipped cream
Sliced strawberries
Fresh mint leaves

Make the crêpes:

1.  Combine egg, flour, milk, butter, Godiva Liqueur and sugar in blender jar. Cover and blend until smooth. Cover and refrigerate for 2 hours.
2.  Heat lightly greased 8-inch nonstick skillet over medium-high heat. For each crepe, pour 2 tablespoons batter into bottom of skillet and tilt to cover bottom. Cook until edges are light brown, turn over and cook for 1 additional minute. Remove crêpe and stack between sheets of waxed paper. Refrigerate until serving time.

Make the pastry cream:

 

1.  Whisk egg yolks, sugar and orange zest in saucepan until blended. Add flour and mix until smooth. Gradually add milk and 1/2 cup Godiva Liqueur and mix until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook stirring 2 minutes. Remove from heat and stir in remaining Godiva Liqueur. Sieve mixture into bowl. Cover and refrigerate.
2. Fill each crêpe with 1/2 cup pastry cream. Fold crêpe in half and garnish with whipped cream, strawberries and fresh mint.

Grand Marnier Brownies

 

Yield: 15 brownies
Difficulty: Easy
Preparation: 30 minutes plus baking and cooling times.
Special Equipment:

 

10 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
3 large eggs, at room temperature
1/3 cup Grand Marnier liqueur
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups coarsely broken walnuts
15 chocolate-dipped walnuts for garnish (optional)

 

1. Preheat oven to 350°F. Line 13 x 9 x 2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.
2. Place chocolate in microwave-safe bowl. Microwave at medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool slightly.
3. Beat butter and sugars in large bowl for 2 to 3 minutes or until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Beat in Grand Marnier, vanilla and orange zest. (The mixture may look slightly curdled.) Beat in melted chocolate. Beat in flour and salt, using low speed. Stir in walnuts. Spread batter in prepared pan.
4.  Bake for 25 to 30 minutes or until a toothpick inserted 2 inches away from center comes out with a few moist crumbs clinging to it. Do not over bake.
5.  Cool in pan on wire rack. Place brownies in pan in freezer for 20 minutes. Using the two long ends of foil as handles, lift the brownies out of the pan. Gently invert brownies onto a cutting board and carefully peel off foil. Place brownies top side up and cut into 15 squares. Top with chocolate-dipped walnuts, if desired.

Pecan Cake with Chocolate Fudge Frosting

 

Yield: 10 servings
Difficulty: Easy
Preparation: 1 hour plus baking, cooling and chilling times.
Special Equipment:

 

Pecan Cake Layers:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk
1 cup finely chopped toasted pecans*

Chocolate Fudge Frosting: 

6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 cup plus 3 tablespoons heavy cream
1 tablespoon butter, cut up
1 1/4 teaspoons vanilla extract

Spiked Cream (optional):

1 1/2 cups heavy cream
3 tablespoons granulated sugar
2 to 3 tablespoons bourbon

Garnish:

1 1/2 to 1 3/4 cups pecan halves, toasted*
Confectioners’ sugar for dusting

Make the cake layers:

1.  Lightly butter bottom and sides of two 9-inch round cake pans. Line with parchment or waxed paper. Dust with flour, tapping out excess.°Preheat oven to 350
2.  Stir together flour, baking powder, cinnamon, nutmeg and salt.
3.  Beat butter in large bowl until smooth, using electric mixer at medium speed. Beat in both sugars and beat until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with milk, beating well after each addition. Stir in pecans and mix just until blended. Spread batter in prepared pans.
4.  Bake for 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool on racks.

*To toast pecans, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.

Make the frosting:

1.        Place chocolate in food processor bowl. Cover and process until finely chopped.
2.        Heat cream and butter in saucepan over medium heat until it comes to a gentle boil. Add hot cream to chocolate and process until completely smooth. Add vanilla and process to blend. Transfer to a bowl and let cool. Cover and refrigerate for 1 to 1 1/2 hours or until of spreading consistency.

Assemble the cake:

1.        Place one cake layer upside down on serving plate. Spread a generous amount of frosting over top of cake layer. Place second cake layer right side up on top. Frost top and side of cake with remaining frosting.
2.        Arrange pecan halves in concentric circles on top of cake.

Make the spiked cream:

 

1.  Beat cream with sugar and bourbon in medium bowl until soft peaks form, using electric mixer at medium speed. Cover and refrigerate until ready to serve.
2.  Just before serving, sift confectioners’ sugar over top of cake. Slice cake and place on dessert plates. Add a dollop of spiked cream to each, if desired.

Godiva White Chocolate Butter Bars

 

Yield: 12 to 15 bars
Difficulty: Easy
Preparation: One hour plus baking and cooling times

Butter cake: 

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
l 1/4 teaspoons vanilla extract
1/2 cup milk

Topping:

1 package (8 ounces) cream cheese, softened
2 large eggs, at room temperature
3 1/2 cups confectioners’ sugar, sifted, divided
1/4 teaspoon almond extract
2 teaspoons pure vanilla extract
2 bars (1.5 ounces each) Godiva Solid Ivory, melted
1/2 cup pecans, finely chopped

Make the butter cake:

1.   Preheat oven to 325°F. Spray 15 x 10-inch jelly roll pan with nonstick cooking spray. Set aside.
2.   Sift together flour, baking powder and salt. Set aside.
3.   Cream butter and sugar in mixing bowl at medium speed until light and fluffy, about 3 minutes, using electric mixer. Add eggs, one at a time, beating well after each addition. Lower the speed and add vanilla. Add flour mixture alternately with milk, blending until the batter is smooth (do not over mix). Pour batter into prepared pan and spread evenly.

Make the topping:

1. Beat cream cheese, eggs, 3 cups of the confectioners’ sugar, almond and vanilla extracts at low speed. Beat until smooth. Increase the speed to high and beat for 3 minutes. Reduce the speed to low and add the remaining confectioners’ sugar. Beat until smooth. Pour over batter and bake for 35 to 40 minutes or until the top is lightly browned all over. Cool in pan on wire rack for 30 minutes.
2. Drizzle the top decoratively with melted solid ivory and sprinkle with chopped pecans.