The Best Godiva Chocolate Recipes

You must understand, my...problem...oh alright...addiction, there I've said it, started many years ago. It really wasn't my fault. I was led down this path of chocolate decadence by my coworkers. Oh dear, it's all so sordid. You see, I was working for American Medical International, right in the heart of Beverly Hills. One day, I was invited to lunch with some of the other executive assistants. After lunch we were strolling down Rodeo Drive and someone mentioned that we needed some chocolate to complete lunch. What could I do? I wasn't about to let them know I was a recovering chocoholic. They introduced me to the Godiva Chocolate store. The rest is history. I have since become a Rewards Club member and have an account. Then they started posting their recipes. It was all over, I was finished. I have so enjoyed them and thought I would share a few with you. After all, what are friends for?

These will make you forget s'mores. When you think cupcakes, you tend to think 'kid food', but these are very sophisticated cupcakes. You can be confident serving these for almost any occasion.

• Yield: 18 cupcakes
• Difficulty: ** Intermediate
• Preparation: 1 hour, 30 minutes, not including baking, cooling and chilling times
• Special Equipment: Two standard-size muffin pans – 12 cups (4-ounces each); medium ice cream scoop; small kitchen torch (optional)*

Devil’s Food Cupcakes:
1 1/4 cups cake flour
1 cup granulated sugar
1/3 cup Godiva® Hot Cocoa Powder, Dark Truffle flavor
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons buttermilk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
6 tablespoons unsalted butter, softened

Chocolate Glaze:
3 bars (1.5 ounces each) Godiva® Solid Dark Chocolate, coarsely chopped
1 tablespoon unsalted butter, softened

Marshmallow Topping:
1/3 cup water
1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract

Garnish:
18 maraschino cherries, well-drained and patted dry with paper towels

Make Cupcakes:
1. Position racks in center of oven. Heat oven to 350°F. Line muffin cups with paper liners or grease muffin cups and sprinkle with 2 tablespoons flour; tapping out excess.

2. Whisk together flour, 1 cup granulated sugar, hot cocoa powder, baking soda and 1/4 teaspoon salt into bowl of electric mixer until combined; set aside.

3. Combine buttermilk, egg, egg yolk and vanilla extract in 2-cup glass measuring cup; whisk until blended.

4. Combine 6 tablespoons butter with dry ingredients in medium bowl. Beat with electric mixer at low speed 2 minutes. Add buttermilk mixture in three additions. Scrape down sides of bowl.

5. Spoon batter into 18 prepared muffin cups. Bake cupcakes for 18 to 22 minutes, or until tops are set and tester inserted in center comes out clean. Cool cupcakes in pans on wire rack for 10 minutes, then remove from pans and cool completely on wire rack.

Make Glaze:
1. Heat chocolate and 1 tablespoon butter in small saucepot over low heat. Whisk until chocolate is completely melted.

2. Using small angled spatula, spread about 1 teaspoon melted chocolate in an even layer over top of each cooled cupcake. Place cupcakes on baking sheet and refrigerate for 10 minutes to set chocolate.

Make Marshmallow Topping:
1. Pour water in small heavy saucepot. Sprinkle gelatin over water; set aside for 5 minutes to soften gelatin.

2. Add 2 tablespoons granulated sugar and place over very low heat, stirring constantly until sugar and gelatin are both completely melted and dissolved. Do not allow mixture to boil.

3. In medium bowl, combine gelatin mixture, corn syrup, 1/4 teaspoon salt and vanilla extract. Beat with electric mixer at high speed until firm peaks form, about 10 minutes.

Assemble Cupcakes:
1. Preheat oven broiler.*

2. Place dollop of marshmallow topping, about 3 tablespoons, onto center of each cupcake with a medium ice cream scoop.

3. When broiler is hot, place marshmallow-topped cupcakes 4-inches under the broiler and broil until marshmallow topping is toasted. Keep a close eye on the cupcakes during broiling. They are finished when they are lightly browned.

4. Garnish center of toasted marshmallow-topped cupcake with a maraschino cherry. If desired, serve cupcakes immediately or let stand at room temperature for at least 2 hours to allow both the topping and chocolate layer to set.

*If using small kitchen torch, hold torch 2 to 3-inches above surface of marshmallow topping. Using a circular motion, heat marshmallow topping until browned, being careful to avoid paper liners.

This is a great little recipe because it's really easy, but it looks like you took all day. You can even switch up ice cream flavors for variety.

• Yield: 8 servings
• Difficulty: *Easy
• Preparation: 30 minutes plus freezing time
• Special Equipment: 11 inch x 4 inch rectangular tart pan with removable bottom

Cake shell:
One 8 inch x 4 inch purchased loaf pound cake*

Bittersweet chocolate ganache:
1/4 cup heavy cream
2 bars (1.5 ounces each) Godiva® Dark Chocolate, finely chopped
1 tablespoon dark rum

Ice cream filling:
2 pints coffee-flavored ice cream**

* Chocolate or marble pound cake can be substituted for the butter pound cake

**Try using any variety of Godiva® Ice Cream in place of the coffee-flavored ice cream

Make cake shell:
1. Line an 11 inch x 4 inch rectangular tart pan with removable bottom with plastic
wrap.

2. Cut pound cake into 1/2 inch thick slices. Arrange some of the cake slices in pan to make bottom layer, trimming to fit. Cut remaining cake slices in half lengthwise to make strips and place in space between bottom layer and side of pan to form sides of tart. Using 2 inch daisy-shaped cookie cutter, cut remaining cake scraps into 8 flowers.

Make bittersweet ganache:
1. Heat cream to a boil over medium heat in a small, heavy saucepan. Remove pan from heat; stir in chopped chocolate and rum. Let stand 1 minute. Stir until smooth. Pour into bowl and cool.

2. Using a pastry brush, spread ganache liberally over bottom and sides of cake-lined tart shell. Place a drop of ganache at the center of each daisy cake cutout. Reserve remaining ganache. Freeze shell about 15 minutes or until ganache is set.

Assemble tart:
1. Heat reserved ganache in saucepan over low heat until warm and of pouring consistency.

2. Let ice cream soften at room temperature for 5 minutes. Remove from carton and place in a large bowl. Stir vigorously until ice cream is spreadable, but not melted. Place spoonfuls of ice cream over cake shell. Spread evenly and quickly with an offset spatula.

3. Arrange daisy cake cutouts around edges of tart. Freeze about 4 hours or until firm. Lift tart from pan and peel away plastic wrap. Let stand at room temperature for 5 minutes to soften slightly before serving. Serve tart with reserved ganache.

I love caramel apples and this recipe is scrumptious! I make these a lot in the fall because apples are fall fruits and that's when they taste the best.

• Yield:6 apples
• Difficulty:* Easy
• Preparation:20 minutes plus chilling times

Apples:
6 small apples
6 wooden craft sticks

Caramel Layer:
1 1/4 pounds caramels, unwrapped
1 tablespoon water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

White Chocolate Layer:
2 bars (1.5 ounces each) Godiva Ivory Chocolate, broken into quarters
1/2 teaspoon vegetable oil
Candy sprinkles or chopped almonds for dipping

Dark Chocolate Layer:
2 bars (1.5 ounces each) Godiva Dark Chocolate, broken into quarters
1/2 teaspoon vegetable oil
Candy sprinkles for dipping

1. Scrub apples (to remove any wax coating) and dry thoroughly. Remove stems and push one craft stick into core through stem end. Stand apples on parchment lined baking sheet.

2. Place caramels, water, vanilla and cinnamon in medium saucepan. Over medium heat, melt caramels, stirring constantly to blend. Holding apples by stick, dip into melted caramel mixture, swirling to completely coat surface. Place on parchment and let stand until firm.

3. Meanwhile, in clean microwavable bowl, combine white chocolate and vegetable oil. Microwave on HIGH for 30 to 40 seconds. Stir to blend. Transfer melted chocolate mixture to a squeeze bottle or 1-quart size resealable plastic bag. Snip off tip and squirt chocolate onto caramel making squiggles, loops and lines. Quickly sprinkle with sprinkles or nuts. Refrigerate for 5 to 10 minutes until firm. Repeat with dark chocolate. Serve within 6 to 12 hours.

All I can say is yummmmm.... This recipe calls for homemade ice cream. You could substitute store bought, but I wouldn't. I know it takes extra time but we're talking Godiva here. The extra time is well worth it.

• Yield:About 16 (2-ounce) servings
• Difficulty: *Easy
• Preparation:45-50 minutes plus freezing time and sauce preparation
• Special Equipment:Fine mesh sieve, 16 (3 ounce) votive (or shot) glasses, electric ice cream maker, food processor or blender

Strawberry White Chocolate Ice Cream:
8 ounces fresh strawberries, hulled and sliced (about 2 cups)
1 cup granulated sugar
3 tablespoons freshly squeezed lemon juice
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 bars (1.5 ounces each) Godiva® White Chocolate, coarsely chopped
1 teaspoon vanilla extract

Strawberry Coulis (optional):
8 ounces fresh strawberries, hulled and sliced (about 2 cups)
1 tablespoon freshly squeezed lemon juice
4 to 5 tablespoons confectioners’ sugar

Semi-Sweet Chocolate-Mint Ganache (optional):
1 cup heavy cream
12 fresh mint leaves (about 1/4 cup loosely packed), washed and torn into small pieces
3 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped

Make Ice Cream:
1. Place the berries, 1/4 cup of the granulated sugar and lemon juice in a small bowl and let stand for about 30 minutes.
2. Meanwhile, heat the heavy cream and milk to a boil in a 2-quart stainless steel saucepan. Place the chocolate in a medium bowl. Pour the cream mixture through a sieve over the chocolate. Let stand for 1 minute. Stir until it’s completely melted and smooth. Let cool to room temperature.
3. Place the strawberry mixture in an electric food processor bowl fitted with a metal blade. Cover and blend until it’s very smooth. Add the strawberry puree, vanilla and remaining sugar to the chocolate mixture. Gently stir with a whisk until the ingredients are mixed. Refrigerate the mixture for at least 3 hours or overnight.
4. Spoon the chilled strawberry cream in an electric ice cream maker, following the manufacturer’s instructions, for about 10 minutes or until the mixture is a milkshake consistency. (If serving the frappé later, continue to churn 10 minutes more or until the mixture is thick and creamy.) Turn the ice cream into a chilled medium bowl. Cover tightly with plastic wrap and freeze until ready to use. Soften the frozen ice cream for about 45 minutes to 1 hour, until it’s softened. Stir and place in an electric food processor or blender and pulse until the mixture is desired consistency.

Strawberry Coulis:
1. Place the berries, lemon juice and one-half of the confectioners’ sugar in an electric food processor bowl fitted with a metal blade. Cover and process until it’s very smooth. Add more confectioners’ sugar as desired. Store in refrigerator until ready to use.

Semi-Sweet Chocolate Mint Ganache:
1. Heat the cream in a 2-quart stainless steel saucepan and heat to a boil. Remove from the heat and add the mint. Let steep for about 30 minutes. Cook over low heat and heat to a boil. Place the chopped chocolate into a medium bowl. Pour the cream mixture through the sieve over the chocolate. Press on the mint to remove any excess liquid. Discard the leaves. Gently whisk the mixture until the ingredients are mixed and completely smooth. Allow the sauce to cool slightly, but not completely. (If you don’t plan to assemble frappé right away, refrigerate the ganache until ready to use. At time of assembly, reheat slowly in a double boiler.)

Assemble Frappé:
1. Clean and dry sixteen 3 ounce votive or shot glasses or for a larger serving, eight 6 ounce glasses. Pour milkshake mixture into a large measuring cup or pitcher and fill glasses to within 1/2-inch of the top. Pool strawberry coulis in a thin layer on top and finish with a drop of chocolate mint ganache. Cover and store any leftover strawberry coulis or ganache in refrigerator for another use.

How much do you really know about chocolate? Did you know it might make you feel like youre falling in love? Or how much less caffeine it has than coffee? Next time youre sharing a ballotin of Godiva with friends (you do share, dont you?) impress them with your knowledge of this wonderfully delicious indulgence. Read on for fascinating trivia and a useful glossary of chocolate terms.

• There are about 5 to 10 milligrams of caffeine in one ounce of bittersweet chocolate, 5 milligrams in milk chocolate, and 10 milligrams in a six-ounce cup of cocoa; by contrast, there are 100 to 150 milligrams of caffeine in an eight-ounce cup of brewed coffee. You would have to eat more than a dozen chocolate bars, for example, to get the amount of caffeine in one cup of coffee.
  
  
• Chocolate has long been heralded for its value as an energy source. Think of it this way: a single chocolate chip provides sufficient food energy for an adult to walk 150 feet; hence, it would take about 35 chocolate chips to go a mile, or 875,000 for an around-the-world hike.
  
  
• Although chocolate is not an aphrodisiac, as the ancient Aztecs believed, chocolate contains phenylethylamine (PEA), a natural substance that is reputed to stimulate the same reaction in the body as falling in love. Hence, heartbreak and loneliness are great excuses for chocolate overindulgence.
  
  
• It is reported that Napoleon carried chocolate with him on his military campaigns, and always ate it when he needed quick energy.
  
  
• While solid chocolate certainly is high in fat, just over half the calories in bittersweet, semisweet, and milk chocolate come from fat. And even though the cocoa butter in chocolate is mostly saturated fat, studies have shown that it doesn't appear to raise blood cholesterol.
  
  
• It's a common myth that chocolate aggravates acne. Experiments conducted at the University of Pennsylvania and the U.S. Naval Academy found that consumption of chocolate -- even frequent daily dietary intake -- had no effect on the incidence of acne. Professional dermatologists today do not link acne with diet.
  
  
• Ten percent of U.S. Recommended Daily Allowance of iron is found in one ounce of baking chocolate or cocoa. Chocolate also contains Vitamins A1, B1, B2, C, D and E as well as calcium, potassium, sodium and iron.
  
  
• Lecithin is an emulsifier used to reduce the viscosity of chocolate. It serves to lessen the amount of cocoa butter required in the manufacturing process.
  
  
• Chocolate can be lethal to dogs. Theobromine, an ingredient that stimulates the cardiac muscle and the central nervous system, causes chocolate's toxicity. About two ounces of milk chocolate can be poisonous for a 10-lb puppy.
  
  
• Consumers spend more than $7 billion a year on chocolate. More than $1 billion in boxed chocolate sales are estimated between Thanksgiving and New Years.
  
  
• US consumers eat 2.8 billion pounds of chocolate annually, representing nearly half of the world's supply.
  
  
• Annual per capita consumption of chocolate is 12 pounds per person.
  
  
• American chocolate manufacturers use about 1.5 billion pounds of milk -- only surpassed by the cheese and ice cream industries.
  
  
• Most Americans prefer milk chocolate, approximately 92 percent, but dark chocolate's popularity is growing rapidly.
  
  
• Chocolate syrup was used for blood in the famous 45 second shower scene in Alfred Hitchcock's movie, "Psycho" which actually took 7 days to shoot.
  
  
• Chocolate has over 500 flavor components, more than twice the amount found in strawberry and vanilla.
• GODIVA was founded over 70 years ago in Brussels, Belgium by master chocolatier Joseph Draps in honor of the legend of Lady Godiva.
  
  
• GODIVA offers over 200 different chocolates from our elegant shell-moulded pieces to our renowned truffles and most recently introduced Dessert Chocolat.
  
  
• Our Open Oyster, which is a shell-moulded chocolate filled with hazelnut praliné, continues to be our best-selling individual chocolate piece.
  
  
• One click of a mouse burns 0.0000024 kcals of energy, so if you eat a chocolate bar, you'll need to click your mouse 765,551,000 times to burn it off.
  
  
• Over 60 million chocolate rabbits are sold and 36 million boxes of chocolate are sold for Valentine's Day.

I hope you enjoy these recipes. Please visit the Godiva website listed below. There are so many more recipes to discover. Try to keep the chocolate craving under control and Bon Appetite!

P.S. If you enjoyed my hub and found it helpful, please consider rating it up, commenting, tweeting, digging, or otherwise showing your hub love! Thanks a bunch!