Godiva Chocolate Sugar Cookies Food

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GODIVA CHOCOLATE COFFEE ALMOND MOUSSE TRIFLE



Godiva Chocolate Coffee Almond Mousse Trifle image

I was lucky enough to help a friend put this together for a dinner party she was having the following day. What I was able to taste of it and that was enough - it was awesome and delicious! Of course, this came from the Godiva site and it has one of my favorite food groups, CHOCOLATE! I didn't allow for cooling or chilling times.

Provided by Manami

Categories     Dessert

Time 2h25m

Yield 1 beautiful trifle, 10-12 serving(s)

Number Of Ingredients 28

1 cup cake flour
1/2 cup granulated sugar, divided
1 pinch salt
4 large eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 tablespoons almond flavored liqueur (Amaretto was what was used)
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1/2 cup water
1/4 cup granulated sugar
2 tablespoons water
1 tablespoon vanilla extract
1 1/2 teaspoons unflavored gelatin
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
3 tablespoons granulated sugar
1 pinch salt
4 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
2 tablespoons almond flavored liqueur (Amaretto was used)
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
2 cups heavy cream
2 tablespoons granulated sugar
12 amaretti cookies, crumbled
chocolate-covered coffee beans (found in specialty shops)
slivered almonds

Steps:

  • SPONGE LAYER:.
  • Preheat oven to 350°F.
  • Lightly butter the bottom and sides of 9" round cake pan.
  • Line with parchment paper or waxed paper.
  • Sift together flour, 1 tablespoons sugar and salt.
  • Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes.
  • The batter should be airy, pale and tripled in volume.
  • Add vanilla during the last minute of whipping.
  • Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula.
  • Then fold in oil.
  • Spread batter into prepared pan.
  • Bake for 20-25 minutes or until center springs back when gently pressed.
  • Cool in pan on rack for 10 minutes.
  • Remove cake from pan and cool completely on wire rack, top side up.
  • MAKE THE ALMOND SYRUP:.
  • Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved.
  • Combine water and sugar in a small saucepan.
  • Cook over medium heat until sugar dissolves.
  • Continue cooking until syrup comes to a boil.
  • Remove from heat.
  • Stir in coffee mixture.
  • MAKE THE CHOCOLATE MOUSSE:.
  • Mix water and vanilla.
  • Sprinkle in gelatin and let stand until gelatin softens.
  • Whisk the egg yolks in a medium bowl until blended.
  • Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
  • Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan.
  • Remove pan from heat.
  • Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended.
  • Then pour egg mixture back into the saucepan.
  • Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly.
  • It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds.
  • DO NOT LET CUSTARD COME TO A BOIL!
  • Remove pan from heat and immedaitley strain the custard into a metal bowl.
  • Add softened gelatin mixture and stir until completely dissolved.
  • Add the chocolate & stir until melted and smooth.
  • Set the bowl over a large bowl containing ice water.
  • Let stand 5-10 minutes, stirring once or twice, until cool.
  • Remove bowl from ice water.
  • Whip the remaining cream until peaks form, using a hand-held electric mixer.
  • Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula.
  • Fold in the remaining whipped cream.
  • Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken.
  • DO NOT LET MOUSSE SET.
  • MAKE THE COFFEE ALMOND WHIPPED CREAM:.
  • Mix almond flavored liqueur, coffee and vanilla in small cup.
  • Stir until coffee dissolves.
  • Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks.
  • ASSEMBLE THE TRIFLE:.
  • Split the cake into two equal parts, using a long serrated knife.
  • Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush.
  • Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal).
  • Trim cake to fit, if necessary.
  • Generously brush the top of the cake layer with syrup.
  • Top with crumbled amaretti cookies.
  • Spread with half of the chocolate mousse.
  • Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
  • Spread the remaining whipped cream over mousse.
  • Repeat the same with the remaining cake, syrup, & mousse.
  • Fill a pastry bag with a large star tip with reserved coffee whipped cream.
  • Pipe a decoration on top of trifle.
  • Garnish with chocolate-covered espresso beans and slivered almonds.
  • Refrigerate the trifle for at least 4 hours before serving.
  • *The cake & mousse were made the day before.

Nutrition Facts : Calories 628.4, Fat 42.2, SaturatedFat 23.4, Cholesterol 305.1, Sodium 121.9, Carbohydrate 53.8, Fiber 1.5, Sugar 33.4, Protein 9.3

GODIVA CHOCOLATE PECAN CARAMEL COOKIES



Godiva Chocolate Pecan Caramel Cookies image

Provided by Food Network

Categories     dessert

Time 25m

Yield 18 large cookies

Number Of Ingredients 11

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ounces chopped dark chocolate (recommended: 2 (1.5 ounce) Godiva Dark Chocolate Bars)
1/2 cup chopped pecans
18 pieces chocolate or vanilla caramels (recommended: Godiva chocolate or vanilla caramels)

Steps:

  • Special Equipment: 1 (2-ounce) ice cream scoop, 1 or 2 half-sheet pans, parchment paper
  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl, cream the sugars and butter together until fluffy, using either an electric mixer or by hand. When mixture is light and fluffy, add egg, and beat to incorporate. Add vanilla and beat to incorporate.
  • In another bowl, sift together the flour, baking soda, and salt. Add dry ingredients slowly to butter mixture and mix to thoroughly combine until a soft dough is formed. Stir in chopped chocolate and pecan pieces until blended.
  • With a (2-ounce) ice cream scoop, scoop cookie dough and place 1 caramel into the bottom of each cookie, using extra dough to cover the caramel so that it is not visible. Lightly press each cookie onto the sheet pan or baking sheet, in rows of 3 by 4. Repeat until no dough remains. Bake for 10 to 12 minutes, or until cookies are golden on top. More baking time may be needed, depending on your oven.

MEAN CHEF'S CHOCOLATE SUGAR COOKIES



Mean Chef's Chocolate Sugar Cookies image

This is an adopted recipe originally posted by MeanChef. I haven't made this yet but I plan to soon.

Provided by lemoncurd

Categories     Dessert

Time 38m

Yield 36 cookies

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup unsalted butter, softened
1 1/2 cups confectioners' sugar
1 large egg
1 teaspoon vanilla extract
granulated sugar

Steps:

  • Sift the flour, cocoa, baking soda and cream of tartar together in a medium bowl and with a wire whisk, stir to combine.
  • In a large bowl, using a hand-held mixer at medium speed, beat the butter for 30 seconds, or until creamy.
  • Add the sugar and continue beating for 2 to 3 minutes until the mixture is light in texture and color.
  • Scrape down the sides of the bowl with a rubber spatula.
  • Add the egg and vanilla extract and beat well.
  • At low speed beat in the flour mixture, in two additions, scraping down the sides of the bowl after each addition.
  • Wrap the dough in plastic wrap and refrigerate.
  • Position a rack in the center of the oven and preheat to 375°F.
  • On a well-floured surface, roll out half of dough at a time to 1/4-inch thickness.
  • Using a cookie cutter cut into shapes and sprinkle with granulated sugar.
  • Bake on an ungreased baking sheet for 5-8 minutes or until lightly browned at edges.
  • Cool. Decorate as desired.

GODIVA CHOCOLATE SUGAR COOKIES



Godiva Chocolate Sugar Cookies image

ZWT6 Belgium. Godiva Chocolatier was founded in Belgium in 1926. My favorite chocolate boutique. From http://www.godiva.com.

Provided by UmmBinat

Categories     Dessert

Time 40m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 8

3 ounces Godiva dark chocolate bars, coarsely chopped (2 1.5 oz bars)
3 cups all-purpose flour
1/2 teaspoon baking soda
1 cup butter, softened
1 1/2 cups confectioners' sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
granulated sugar

Steps:

  • Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until softened. Stir until smooth.
  • Mix flour and baking soda in medium bowl.
  • Place butter in large bowl and beat until creamy, using a hand-held electric mixer at medium speed. Add sugar and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla extract and beat well. Beat in chocolate mixture.
  • Add flour mixture in two additions, mixing on low speed after each addition. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 375°F.
  • Roll out quarter of dough at a time on a floured surface to 1/4-inch thickness. Cut into shapes, using a cookie cutter. Place on ungreased baking sheets and sprinkle with granulated sugar.
  • Bake for 8 to 10 minutes or until lightly browned at edges. Remove from baking sheets and cool on racks. Store cookies in an airtight container.

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