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
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
LEMONADE ICEBOX PIE
You will detect a definite lemonade flavor in this refreshing lemon icebox pie. High and fluffy, this dessert has a creamy smooth consistency that we really appreciate. It's the dessert that came to mind immediately when I put together my favorite summer meal. -Cheryl Wilt, Eglon, West Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.
Nutrition Facts : Calories 491 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 269mg sodium, Carbohydrate 61g carbohydrate (52g sugars, Fiber 0 fiber), Protein 7g protein.
EASY CHOCOLATE ICEBOX PIE
Easy to make, 3 ingredient dessert! An infusion of chocolate flecks suspended in a lightly flavored chocolate cream. Makes an excellent summertime dessert!
Provided by lgcoffin
Categories Pie
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate bar in a double boiler or in microwave.
- Allow to cool, but not harden.
- Gently fold chocolate into cool whip.
- Spoon into graham cracker crust.
- Refrigerate for 2 hours or more.
Nutrition Facts : Calories 180.3, Fat 14.3, SaturatedFat 12.3, Sodium 14.2, Carbohydrate 13.1, Sugar 13.1, Protein 0.7
CHOCOLATE CARAMEL HAZELNUT PIE
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. -Debbie Anderson, Mount Angel, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.
GODIVA CHOCOLATE LAYER CAKE
Make and share this Godiva Chocolate Layer Cake recipe from Food.com.
Provided by JANIC412
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the buttercream: cream butter until smooth.
- Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
- For the cake: sift together the flour, baking soda and salt; set aside.
- Cream the butter and sugar and add the eggs one at a time beating after each addition.
- On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
- Divide the batter among 3 greased and floured 9" cake pans.
- Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
- Chill the layers in the freezer for about 30 minutes until firm.
- To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
- Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
- Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
- Garnish with chocolate curls if using.
GODIVA HOT CHOCOLATE CAKE
This is delicious and easy and oh so yummy! Godiva chocolate liqueur is rather expensive, so you may want to ask for the small, 3oz bottle. Source: Morton's of Chicago, Phoenix, Arizona.
Provided by Manami
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar.
- Melt chocolate and butter over double boiler.
- Stir in chocolate liqueur.
- In a large mixing bowl, beat egg yolks and whole eggs with electric mixer set at low speed.
- Pour chocolate-butter mixture into bowl while beating.
- In medium bowl, sift the confectioners' 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 40-45 minutes or until cake tests done with a wooden tooth pick.
- Serve hot with vanilla ice cream.
CHOCOLATE GODIVA CAKE
This is an absolutely to die for recipe! I've tweaked it a little to make it my own, hope everyone enjoys.
Provided by SaraEMiller
Categories Dessert
Time 45m
Yield 1 9, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 and flour a 9 inch, springform cake pan.
- Sift together flour, baking soda, salt in separate bowl. Cream butter and sugar with mixer on medium speed until fluffy. Add eggs one at a time, mixing after each one. Adjust speed to low and add chocolate. Add in flour mixture until well blended. Add half of the buttermilk and half of the liquor, alternating until all are mixed well. Batter will be thicker than most box mixes.
- Pour into cake pan and bake for 25 minutes or until a toothpick comes out clean when inserted. Let cake cool for 5 minutes, then run a knife around the edge to loosen edges. Let cool for another 10 minutes, then release the sides of the pan.
- (This can also be used to make a layer cake, divide batter accordingly.).
Nutrition Facts : Calories 281.2, Fat 10.7, SaturatedFat 6.1, Cholesterol 75.1, Sodium 197.4, Carbohydrate 42, Fiber 0.7, Sugar 25.7, Protein 4.8
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