Godiva Chocolatier is a manufacturer of premium chocolates and related products. Godiva, founded in Belgium in 1926, was purchased by Turkish Yıldız Holding, owner of the Ülker Group, early in 2008. Godiva owns and operates more than 450 retail boutiques and shops in the United States, Canada, Europe, and Asia and is available via over 10,000 specialty retailers.
In addition to chocolates, Godiva also sells truffles, coffee, cocoa, biscuits, dipped fruits and sweets, "Chocolixir" beverages, wedding and party favors and other items arranged in gift baskets. Godiva's signature package is the Gold Ballotin (French for "small, elegant box of chocolates"). Godiva also produces seasonal and limited-edition chocolates with special packaging for all major holidays. Godiva also has license agreements for the production of ice cream, cheesecake, coffee pods and liqueur that comes in several chocolate-related flavors.
(refers from wikipedia)
Too good to ignore their recipes… I have found mouth-watering, tasty, beautiful, “I must have a bite now” desserts just for you…
check them out!
1 ounce Godiva Original Liqueur
1/4 ounce Ciroc Vodka
Add Godiva Original Liqueur and Ciroc Vodka in martini glass and stir.
1 hour plus baking, cooling and chilling times
Special Equipment for Chocolate Wafer Crust:
1 1/4 cups chocolate wafer cookie crumbs
5 tablespoons butter, melted
(I just used the whole package and added one more tbsp. of butter)
Ingredients for filling:
8 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar (used superfine)
4 large eggs, at room temperature
1/4 teaspoon salt
1/2 cup brewed hot coffee (used 1 VIA packet in 1/4 cup Macadamia Nut Liqueur)
2 teaspoons vanilla extract(Used Vanilla Bean Paste)
Ingredients for whipped cream topping:
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon Macadamia Nut Liqueur (my addition)
Ingredients for garnish:
Godiva Dark Chocolate, grated
Chocolate coffee beans
3 bars of Godiva chocolate cut into squares (my addition)
Directions for the chocolate crust:
Preheat oven to 325°F.
Tightly wrap bottom of 9-inch spring form pan with heavy-duty aluminum foil. ( This is very important, you don't want water in the cheesecake). Mix together cookie crumbs and melted butter in bowl until combined. Press mixture into bottom of prepared pan. Refrigerate crust while preparing filling.
Directions for the filling:
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 and let cool. Beat cream cheese in mixing bowl until creamy, using electric mixer at low speed. Gradually add sugar and beat until blended. Add eggs, one at a time, beating after each addition. Dissolve salt in hot coffee. At low speed, slowly beat in the coffee. Beat in vanilla and melted chocolate until blended. Pour mixture over crust. Place cheesecake in roasting pan. Pour boiling water into roasting pan so that the water comes halfway up the side of the spring form pan. Bake for 60 to 70 minutes or until center is firm. Leave cheesecake in the oven and turn off the oven. Prop oven door open and allow cheesecake to cool in the oven for 1 hour. Remove cheesecake from roasting pan. Cool cheesecake in the pan on wire rack. When cheesecake is cooled, cover pan with aluminum foil and refrigerate at least 6 hours or overnight.
Directions for the whipped cream topping:
Loosen edge of cheesecake with a knife. Remove side of spring form pan. Beat cream, sugar and vanilla in mixing bowl until stiff peaks form, using electric mixer at medium speed. Reserve 1 cup whipped cream for garnish. Spread remaining cream over top of cheesecake. Sprinkle with grated chocolate. Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with reserved whipped cream. Pipe a border of rosettes around edge of cheesecake. Decorate with chocolate coffee beans. Cut cheesecake into wedges.
Yield: 12 servings
Seek out chocolate liqueur in the small, 3-ounce bottle, it'll be all you need.
Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners’ sugar
1 cup all-purpose flour
Vanilla ice cream
Preheat oven to 350 degrees F.
Generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar. Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating. In a medium bowl, sift the confectioner's sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into soufflé dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick. Serve hot with ice cream.
1/2 cup melted margarine
1 cup granulated sugar
1/2 cup flour
1 1/2 tsp. vanilla
1 cup semi-sweet chocolate chips
1 cup pecan pieces
1 (10-inch) pie shell
Preheat oven to 350 degrees.
Mix eggs, margarine, sugar, flour, and vanilla together. Stir in chocolate chips and pecan pieces.
Pour into 10-inch pie shell. Bake for 55 minutes to 1 hour. Serve with whipped topping or vanilla ice cream.
*Note: Never stir in chocolate chips into warm melted margarine. They will melt, and you will have a completely different pie!
Ingredients for Ganache:
5 bars (1.5 ounces each) Godiva® Dark Chocolate, finely chopped
3/4 cup plus 2 tablespoons heavy cream
4 tablespoons unsalted butter, at room temperature
Ingredients for Chocolate Cake:
1 cup sugar
3/4 cup all-purpose flour
1/2 cup Godiva® Hot Cocoa Powder, Dark Truffle Flavor
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1 egg, at room temperature
1 egg yolk, at room temperature
1/2 cup brewed Godiva® Coffee
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup buttermilk
Ingredients for Caramelized Banana Sauce:
1 cup sugar
2 tablespoons light corn syrup
4 tablespoons unsalted butter
1/2 cup heavy cream
4 bananas, peeled and cut into 1/2-inch slices
Ingredients for Phyllo "Purses":
1 package (16 ounces) frozen phyllo dough, thawed
1/2 cup unsalted butter, melted
1/2 cup sugar
Place chocolate in medium bowl. In small saucepan, heat heavy cream to a gentle boil and pour over chocolate. Let stand for 1 minute to melt chocolate. Whisk until chocolate is melted and smooth. Add butter, a tablespoon at a time, whisking until it is completely melted. Cover and refrigerate for at least 2 hours.
Position rack in center of oven and preheat to 350ºF. Grease bottom and sides of 17 1/2- by 11 1/2-inch jellyroll pan. Line bottom of pan with parchment paper and lightly butter paper.
Sift together sugar, flour, cocoa, baking soda, baking powder and salt into a large bowl. Mix egg, egg yolk, coffee, vanilla extract, butter and buttermilk in a medium bowl. Stir coffee mixture into dry ingredients, mixing until well combined. Scrape batter into pan and bake for 12 to 15 minutes, until cake springs back when lightly touched with finger. Place pan on wire rack and cool for 15 minutes. Invert cake onto rack to cool completely.
Transfer cake to a cutting board, and using a 2-inch round cookie or biscuit cutter, cut out 16 (2-inch) rounds from cake. Set aside.
Stir sugar and corn syrup in a medium, heavy-bottomed saucepan. Cook over medium heat, until mixture forms a deep amber caramel (about 348ºF. on candy thermometer). Remove pan from heat and whisk in butter. Carefully whisk in cream.
Return pan to medium heat and cook until sauce is smooth. Stir in bananas to coat. Remove from heat. (Sauce may be prepared up to 3 hours in advance and kept at room temperature, or cover and refrigerate for up to 1 day.) Reheat sauce over low heat before serving.
Prepare Phyllo Bundles (Purses):
Lay sheet of phyllo dough on work surface and brush with some of the melted butter. (Cover remaining stack of phyllo sheets with a clean, damp dish towel to prevent from drying out). Sprinkle some sugar over dough. Top with another phyllo sheet, brush with more butter and sprinkle with sugar. Repeat once again to form three layers.
Place a 10-inch plate upside-down on phyllo stack and using a paring knife, cut around edge to form a 10-inch circle. Turn layered circle upside- down and brush with butter and sprinkle with sugar. Place 2 reserved cake circles stacked on top of one another in middle of phyllo circle.
Top with a 1 3/4-inch ball of chilled ganache. Lift edges of phyllo up and around cake and ganache and bring together to form a bundle. With kitchen string or twine, tie bundle just above filling. Repeat this process seven more times to form a total of eight bundles. Reserve remaining ganache.
Position rack in center of oven. Preheat to 350ºF. Arrange each phyllo purse in a greased muffin tin and bake for 15 minutes or until golden brown.
Place bowl of remaining ganache over a saucepan filled one-third with simmering water. Heat until melted.
Spoon a mound of warm caramel banana sauce in center of plate and place a phyllo bundle on top. Remove twine from bundle and drizzle some caramel sauce and melted ganache around plate. Serve immediately.
Yield: 8 servings
And one last thing I’d think you’ll be thankful…
Looks so good, huh? Well, they have the kit for you to fill in whatever you like… Chocolate Mousse Dessert Cup Kit
can’t decide what to fill them in with? https://www.godiva.com/recipes/recipe.aspx?id=683!
Hope you’ve enjoyed them! I really like the Chocolate Beggars’ Purses, so unique!
Happy chocolate day!